Mocha Creams with Raspberries

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat cream to steaming in a small pan.

3. 3

   Stir in espresso powder, chocolate, and sugar.

4. 4

   Whisk in egg yolks.

5. 5

   Pour the mixture into pudding cups; this makes enough for 4 small or 2 large creams.

6. 6

   Place the cups in a larger pan.

7. 7

   Add hot water to the pan; the water should be about halfway up the pudding cups.

8. 8

   Cover the pan with tin foil.

9. 9

   Bake for 30 minutes.

10. 10

    Remove from oven and refrigerate until set.

11. 11

    Just before serving, top with raspberries and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.