Coffee cream

.
INGREDIENTS FOR 4 PEOPLE
200 ml whole milk
100 g dark chocolate
6 yolks
80 g brown sugar
50 g coffee beans
1 tablespoon unsweetened cocoa
Half a vanilla pod

I crush coffee beans in a bag with a meat mallet.

I toast in a non-stick pan a few minutes.

I heat milk with vanilla.

I add coffee, stir and cool.

I separate yolks and whites.

I whisk yolks and brown sugar in a mixer or with electric whisks.

Meanwhile, I strain coffee from milk.

Eggs should be thick and fluffy.

I add cocoa and keep whisking.

I heat strained milk.

I gradually whisk into eggs.

I stop mixer and pour cream into a non-stick saucepan.

Once hot, I add roughly chopped chocolate.

I stir to combine and thicken a few minutes, then turn off.

I divide into bowls or glasses and chill before serving.

I serve with small biscuits.