Ingredients:

  • 6 oz bittersweet chocolate (70% cacao), finely chopped
  • 2 tbsp unsalted butter, cubed and room temperature
  • 1 tsp espresso powder
  • 1/4 tsp fine sea salt
  • 1.25 cups heavy whipping cream, very cold
  • 2 tbsp natural maple syrup
  • 1 tsp pure vanilla extract

Instructions:

  1. Place the chopped chocolate, butter, salt, and espresso powder in a heat-proof glass bowl over a pot of simmering water (Bain-marie). Ensure the bottom of the bowl does not touch the water.
  2. Stir occasionally until the mixture is glossy and mahogany-colored. Remove from heat and let it cool until it is lukewarm to the touch (approx. 95°F / 35°C).
  3. In a separate chilled bowl, combine the cold heavy cream, vanilla, and maple syrup. Use a hand mixer on medium-high speed to whip until stiff peaks form.
  4. Gently fold the whipped cream into the tempered chocolate base using a silicone spatula to maintain aeration until no white streaks remain.
  5. Spoon the mixture into individual ramekins or glass coupes and chill in the refrigerator for at least 2 hours before serving.