Dark Chocolate Espresso Pudding Shots

Ingredients:

•  12 oz. semisweet chocolate, chopped
•  1 1/2 cups heavy cream
•  1 cup whole milk
•  2/3 cup sugar
•  2 t. pure vanilla extract
•  2 pinches of fine salt
•  8 large egg yolks
•  1 T Oli+Ve Espresso Balsamic

Directions:

•  Melt the chocolate in a double boiler over low heat. 
•  In a medium saucepan, bring the cream and milk to a bare simmmer
•  In a large bowl, whisk together the sugar, vanilla, salt and egg yolks
•  Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while
•  Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes.
•  Pour in the melted chocolate and whisk until smooth
•  Pour into glasses or custard cups. 
•  Refrigerate until chilled and set, about 3 hours

Submitted by Chef Jeffrey Sherman