Warm, silky rich from the egg yolk and deeply chocolaty from the cocoa powder this is one of the most decadent desserts you can make over the holidays and it is easy to boot.

Rarely do I make a recipe out of a book without completely changing it but this one needs no change. From Michael Roux’s book “eggs”.

3/4  C  granulated sugar

2/3  C water

4  Lg  egg yolks

½ C  unsweetened cocoa powder (the best you are willing to buy)

zest of 1 orange

In a small pot mix together the sugar and water and bring to a boil. Stir to make sure the sugar is dissolved and then set aside to cool to room temperature.

In a medium size pot large enough to hold a stainless steel (or heat proof bowl) add water about half way up the pan. Bring water to a boil and then turn down to medium.

Add the simple syrup to the bowl that will sit on the pot. Whisk in the egg yolks. Place the bowl on top of the simmering water. Continue whisking until the mixture is 149 degrees. At this point you can turn off the heat. Continue to whisk (by hand or with an electric mixer) until you have a light whipped cream like texture. The egg mixture will be smooth and thickened but slightly soupy. Take the bowl off of the pot and slowly whisk in the cocoa. Whisk in the orange zest. While still warm spoon into martini glasses or bowl of choice. Garnish with a touch more orange zest if desired.

Serve with a spoon or place in a bigger container and garnish with mini donuts or cubes of rustic bread for the dipping fondue style! Enjoy and happy holidays!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!