1.Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
2.In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ? cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
3.Using an electric mixer, beat the remaining 1 ? cups cream and 2 tablespoons sugar until stiff peaks form.
4.In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 296 (69%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 670.1mg||206 %|
|Sodium 38.9mg||1 %|
|Potassium 180.2mg||5 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 25.7g|
|Protein 9.9g||14 %|
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Calories per serving: 426
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