YIELD: 4 For the base: 2 oz. chocolate (Callebaut or Valrhona) 1 Tbsp. espresso 2/3 cup milk 1.5 Tbsps. flour 2 tsp. mesquite powder 1 Tbsp. butter pinch of salt 1 tsp. pure vanilla 1 egg yolk For the meringue: 2 egg whites 2 Tbsps. superfine sugar 1. Place chocolate and espresso in a small bowl. Melt over double boiler using a small saucepan filled 1/3 with water. 2. For the base: whisk milk and flour together and heat slowly, stirring constantly for a couple minutes ...
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