Ingredients

Makes 2 1/2 cups

　　1/4 cup plus 2 tablespoons sugar

　　1/4 cup cornstarch

　　Pinch of coarse salt

　　1 ounce unsweetened chocolate, chopped

　　1 cup half-and-half

　　3 large egg yolks

　　1 large whole egg

　　1 cup hot strong coffee

　　1 tablespoon unsalted butter

　　

Step 1

Prepare an ice-water bath; set aside. In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt. Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes. Slowly add the coffee, whisking constantly.

　　

Step 2

Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes. Remove from heat; stir in the butter. Place the bowl in the ice bath; stir occasionally until the mixture is cool. Store in an airtight container at room temperature up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.