Yields 8 cups
- 3 cups heavy whipping cream
- ½ cup egg yolks
- ⅓ cup (4 oz.) honey
- ¼ cup coffee liquor
- 10 oz. milk chocolate
- 4 oz. dark sweet chocolate
Whip the heavy cream to soft peaks and reserve. Whip the egg yolks to the ribbon stage (they will be thick, and you will see the tines of the whisk leave a trail; or ribbon). Heat the honey until it just begins to boil; immediately whip into the egg yolks (be sure to scrape the pan clean as this is a small amount of honey). Continue whipping until the mixture is thick and fluffy and no longer warm.
Place the chocolate in a bowl over a simmering pot of water (chop the chocolate if in bar form) and heat until just melted. Stir continuously, being careful not to overheat the chocolate. Quickly incorporate the chocolate into the yolk mixture, then fold in the whipped cream.
Pipe or scoop into glasses or molds. Refrigerate for 4-6 hours and serve with fresh berries and shortbread cookies or macaroons.
Chef’s wine suggestion: A classic ruby port would pair well, but our first choice would be a great espresso.