Cuban Chocolate Cream

Ingredients

• 180 g chocolate (at least 70% cocoa content)
• 1 vanilla pod
• 750 ml milk (1.5% fat)
• 3 egg yolks
• 30 g cornstarch (3 tbsp)
• 200 ml sweetened condensed milk (4% fat)
• 75 g coffee beans
• 75 g sugar
• 4 tbsp coffee liqueur

Instructions

1. 1.

   Coarsely chop the chocolate and place it in a small metal bowl. Heat water in a pot until just below boiling point. Then set the bowl so that it hangs halfway in the water, stirring to melt the chocolate.

2. 2.

   Split the vanilla pod lengthwise, scrape out the seeds, and add them with the pod and 500 ml milk to a pot. Heat until just below boiling, then remove from heat and let steep for 15 minutes.

3. 3.

   Separate the eggs. Whisk the yolks into the remaining milk in a bowl (use the whites elsewhere). Add the cornstarch and whisk until smooth.

4. 4.

   Pour the warm vanilla milk through a sieve into the egg mixture while stirring, then pour everything together into the pot.

5. 5.

   Bring the milk mixture to a gentle boil over medium heat, stirring constantly, and cook for 1-2 minutes.

6. 6.

   Stir in the condensed milk and melted chocolate.

7. 7.

   Fill glasses with the cream and cover; refrigerate overnight.

8. 8.

   The granita (half-frozen) can also be prepared the day before: crush coffee beans roughly in a mortar. Bring 400 ml water, sugar, and coffee beans to a boil while stirring. Boil for 2 minutes, then let steep for 20 minutes.

9. 9.

   Pour through a sieve into a shallow dish and stir in the liqueur.

10. 10.

    Place in the freezer and freeze for 4 hours, stirring every 15-30 minutes with a fork to form small crystals. Before serving, stir the icy mixture again and spoon it over the chocolate cream. Drizzle additional liqueur if desired and serve immediately.