Categories: Beverages, Chocolate 
      Yield: 8 servings 
  
---------------------------KAREN PHILLIPS CBTX40A--------------------------- 
      4 c  Heavy cream 
      4 T  Cornstarch 
  1 1/2 c  Half-and-half 
      4 T  Instant espresso powder 
      6    Egg yolks 
      2 T  Grand Marnier 
      2    Eggs 
    1/2 oz Chunk semi-sweet chocolate; 
           -finely grated 
    1/2 c  Granulated sugar 
  
  EQUIPMENT:  Measuring cup, measuring spoons, hand 
  grated, 2 1/2-qt saucepan, electric mixer with paddle, 
  and balloon whip, rubber spatula, whisk, instant-read 
  test thermometer, 2 stainless steel bowls (1 large), 
  pastry bag, 8  8-oz coffee cups 
   
  Heat 1 1/2 cups of heavy cream and the half-and-half 
  in a 2 1/2-qt saucepan over medium-high heat. Bring to 
  a boil. 
  While the cream is heating, combine the egg yolks, 
  eggs, sugar, cornstarch, and instant espresso powder 
  in the bowl of an electric mixer fitted with a paddle. 
  Beat the mixture on high for 2 minutes, scrape down 
  the sides of the bowl, and continue mixing on high 
  until the mixture is slightly thickened, about 1 1/2 
  to 2 minutes. (At this point the cream should be 
  boiling. If not, adjust the mixer speed to low and 
  continue to mix until the cream boils. If his is not 
  done, the eggs will develop undesirable lumps.) 
  Pour the boiling cream into the beaten egg mixture and 
  whisk to combine. Return to the saucepan and heat over 
  medium-high heat, whisking constantly, until the cream 
  reaches a temperature of 180 degrees, about 5 to 6 
  minutes. Remove from the heat and transfer to a 
  stainless steel bowl. Cool the espresso-custard 
  mixture in an ice-water bath to a temperature for 40 
  to 45 degrees, about 20 to 25 minutes. 
   
  Continued >>>