1/2 cup (4 ounces) semi-sweet chocolate chips

1/8 teaspoon kosher salt

1/4 teaspoon espresso powder (optional)

1/2 cup whole milk

1 cup heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Instructions

Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl. Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully. In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the cooled melted chocolate. Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight. Dollop with some whipped cream and chocolate shavings and enjoy! NOTE: Don’t miss the important recipe tips in the article for optimal results.

1/2 cup (4 ounces) semi-sweet chocolate chips

1/8 teaspoon kosher salt

1/4 teaspoon espresso powder (optional)

1/2 cup whole milk

1 cup heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Instructions

Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl. Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully. In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the cooled melted chocolate. Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight. Dollop with some whipped cream and chocolate shavings and enjoy! NOTE: Don’t miss the important recipe tips in the article for optimal results.