Creamy Mocha Pudding

• 1/2 cup milk
• 1 cup heavy cream
• 2 tbsp coffee grounds
• 7 oz dark chocolate, chopped
• 2 tbsp cocoa powder, sifted
• 6 None egg yolks
• 1/4 cup granulated sugar
• None None chocolate curls, to serve
• None None toasted brioche, to serve

1. Preheat oven to 325u0b0F. Lightly grease 4 - 8.5 oz ramekins.
2. Combine milk, heavy cream and coffee grounds in a small saucepot. Stir over low heat until almost boiling. Strain into a clean pan and discard coffee grounds. Add chocolate and cocoa, stirring until smooth. Whisk egg yolks and sugar together until combined then gradually whisk into chocolate mixture until smooth. Strain into prepared dishes.
3. Place ramekins in a baking dish. Fill with enough boiling water to come halfway up sides of ramekins. Cover with foil. Pierce foil with a skewer. Bake for 40-45 mins then remove ramekins from water and let cool to room temperature. Chill for 3 hours, or overnight.
4. Serve topped with chocolate curls and toasted brioche on the side.

milk, heavy cream, coffee, chocolate, cocoa, egg yolks, granulated sugar, chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/25826 (may not work)