5 oz dark chocolate, chopped fine
4 cups half and half
6-10 egg yolks ( depending on how thick you want it or how many eggs you're trying to get rid of)
3 T sugar
2 tsp cocoa
1 1/2 tsp espresso powder
1 T vanilla extract
1/4 tsp salt
Heat
dairy, espresso powder, cocoa powder and salt in a saucepan until
scalding and than take off the heat. Beat sugar with egg yolks until
thick and pale yellow. Temper egg yolks into dairy (see note). Turn off
heat, add chocolate a handful at a time, stirring slowly until all the
chocolate is melted. Add vanilla extract. Strain through a mesh sieve.
Eat warm or cold. Freeze in ice cube trays to make the best fudgesicel
ever.
