In a large saucepan over medium heat, melt the chocolate. Add the coffee and stir until dissolved. In another small saucepan over medium temperature, heat the half-and-half just to a boil. Set aside. Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved, or until the mixture is lukewarm (about 98 degrees F/49 degrees C). Whisk the chocolate mixture into the egg mixture until thoroughly blended. Add 1/2 cup/120 mL/4 fl oz of the hot half-and-half, whisking. Pour the chocolate and egg mixture into the remaining half-and-half in the saucepan. Cook over medium heat for about 5 minutes, or until the mixture thickens or coats the back of a spoon. Pour into 6 coffee or custard cups (about 8 fl oz/250 mL). Chill for at least 4 hours. Serve topped with whipped cream and whole coffee beans. Serves six. Per serving: 774 Calories (kcal); 34g Total Fat; (39% calories from fat); 15g Protein; 104g Carbohydrate; 1094mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (6242g)|
|Recipe Makes: 1|
|Calories from Fat: 7356 (68%)|
|Amt Per Serving||% DV|
|Total Fat 817.3g||1090 %|
|Saturated Fat 459.8g||2299 %|
|Monounsaturated Fat 265.9g|
|Polyunsanturated Fat 52g|
|Cholesterol 10278.4mg||3163 %|
|Sodium 2441.3mg||84 %|
|Potassium 8086.3mg||213 %|
|Total Carbohydrate 651.2g||192 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 641.3g|
|Protein 266g||380 %|
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Calories per serving: 10758
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