Step 1

Chop the chocolate into very small pieces, and add to a blender or small food processor. Pulsea few times to break up the chocolate even more.

Step 2

Heat 1/3 cup of the heavy cream until steaming hot either in the microwave or in a small saucepan. Brew the espresso, and re-heat if not steaming hot.

Step 3

Add the hot espresso, hot cream and egg yolk to the blender with the chocolate mixture. Placethe lid on to trap the steam so that the chocolate begins to melt for a minute or two.

Step 4

Then, blend until smooth, keeping the lid on the entire time so that the heat melts the chocolate.If your chocolate mixture is not fully melted and is grainy or chunky after few minutes, you canput it in a glass measuring cup. Then, put the glass measuring cup in a bowl of very hot water;stir until everything melts. Set aside to cool.

Step 5

Whip the remaining 1/3 cup of cold heavy cream until stiff peaks form.

Step 6

Slowly fold in half of the chocolate mixture to the whipped cream, followed by the remainingchocolate and fold gently by hand until smooth.

Step 7

Divide between two glasses, chill for one hour, and then serve.