Dark Chocolate Pots de Crème with Whiskey Sabayon

Dip your spoon (over and over!) into this cool, creamy dessert inspired by a visit to a Vietnamese coffee shop. The thick, silky, coffee-chocolate base topped with a whiskey Sabayon (classically French) makes a perfectly boozy, sweet ending to any meal. 

Ingredients

Procedure

Pots de Créme

1. Bloom gelatin in cold water, let stand for 5 minutes. Place chocolate in medium heat-safe bowl. Set aside.
2. Whisk egg yolks and sugar in separate heat-safe bowl until light and fluffy; set aside. Bring milk to boil in saucepan; stir in instant coffee. Temper hot milk mixture to yolk mixture, whisking constantly until blended. Return mixture to saucepan.
3. Cook on low heat, stirring frequently, until mixture is thick enough to coat the back of a spoon. (Do not heat above 180°F/80°C). Pour hot mixture over chocolate in bowl. Add gelatin mixture, stir until chocolate is completely melted and smooth. Cool to room temperature.
4. Whisk heavy cream to soft peak. Gradually fold into cooled chocolate custard mixture. Spoon mousse into 8 (6-ounce/175 ml) serving bowls. Cover with plastic wrap. Refrigerate at least 2 hours and hold refrigerated for service.

Service

1. Prepare the Sabayon. Whisk egg yolks, whiskey, sugar and vanilla in heat-safe bowl over double boiler until well blended and smooth. Whisk constantly until doubled in volume, very foamy and thickened to nappe. Remove from heat. Cool 5 minutes.
2. Spoon Sabayon over chilled Pot de Crème. Sprinkle with cinnamon and serve immediately.