Ingredients
- 4 ounces bittersweet chocolate, chopped
- 1/2 teaspoon instant coffee
- 1 pinch salt
- 1 cup heavy cream
- 3 tablespoons white sugar
- 1/2 teaspoon vanilla extract
Directions
Stir chocolate, instant coffee, and salt together in a medium bowl.
Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
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Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
Whisk the chocolate and cream mixture for 1-2 minutes until combined.
Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
