Molasses Cups with Chocolate Ganache

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1 ¾ cups cream; divided
3 oz semi-sweet chocolate, chopped
¼ cup India Tree Dark Muscovado Sugar
3 egg yolks
½ tsp Nielsen-Massey Madagascar Vanilla Extract
¼ tsp salt
1 tbsp Scrappy's Chocolate bitters
dash Scrappy's Chocolate bitters


1. Heat ¼ cup cream until bubbles form around the edge. Place chopped chocolate in a bowl. Pour cream over chocolate and whisk briefly. Let sit for 5 minutes, then whisk again until smooth and glossy.
2. Heat 1 cup cream over medium heat until just boiling. Combine sugar, egg yolks, vanilla, salt and bitters; whisk thoroughly.
3. Temper hot cream slowly into egg mixture. Return mixture to pan and heat over low, whisking constantly until it thickens and coats the back of a spoon.
4. In 2 oz ramekins, spoon enough chocolate to cover the bottom. Fill the ramekin with the custard and top with another spoonful of chocolate. Chill until ready to serve.
5. Whip the remaining ½ cup cream with a dash of chocolate bitters, and blot on top when ready to serve.

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