- 1/2 teaspoon instant coffee
- 4 ounces bittersweet chocolate chopped
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons white sugar
- 1 cup heavy cream
In a medium bowl, add chocolate, instant coffee, and salt
Over medium heat, heat cream, sugar, and vanilla in a small saucepan stirring constantly, until it just starts to simmer.
Pour this mixture over chocolate and let stand for one minute.
Whisk this mixture for 1-2 minutes until combined.
Pour into four small espresso cups. Chill for at least four hours in the refrigerator.
Add lightly whipped cream and dust with powdered sugar or cocoa powder.
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