Coffee Creams with Chocolate Orange Sauce Recipe

In a saucepan, heat the heavy cream, coffee, and sugar over medium heat until hot but not boiling.

In a small bowl, whisk together the egg yolks.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 2-3 minutes.

Remove from heat and stir in the vanilla extract.

Divide the coffee cream mixture among 4 serving dishes and let cool to room temperature.

In a separate saucepan, melt the dark chocolate over low heat.

Stir in the orange juice and orange zest and cook for an additional 1-2 minutes, until smooth.

Remove from heat and let cool slightly.

Pour the chocolate orange sauce over the coffee creams, dividing evenly among the dishes.

Refrigerate for at least 1 hour before serving.

Serve chilled and enjoy!