Yield: 12 individual desserts

Chocolate Ganache

1/2 pound bittersweet Vahlrona chocolate
1/2 pound butter
2 1/4 ounces sugar
2 1/4 ounces cake flour
4 egg yolks
4 eggs

Melt chocolate and butter over a water bath. Add sugar. Sift flour and fold in the egg yolks and eggs.

Preheat oven to 350°F. Butter twelve 4-ounce ramekins. Pour chocolate mixture into ramekins. Bake for 6-10 minutes. Once cooked, the ganache should be somewhat set-up around the edges and soft in the center. This may be eaten right from the oven out of the ramekin.

White Coffee

1/2 quart cream
2 cans coconut milk
3 Tablespoons brown sugar
1 cup coffee beans
2 vanilla beans, cut in half lengthwise
1/2 cup dark rum
8 ounces white chocolate
5 gelatin sheets

Put the coffee beans in a heavy-bottomed pot and roast them until aromatic. Melt white chocolate and rum in water bath. In another pot, put coconut milk and brown sugar, add in roasted coffee and vanilla beans and cream and bring to a boil. Let simmer for 5 minutes. Take off heat.

Soak gelatin sheets in cold water. When soft, add in warm coconut milk mixture. Whisk well. Strain. Whisk in rum and white chocolate.

How to serve

Serve White Coffee with Chocolate Ganache in an espresso cup. If desired, this dessert can also be served at room temperature.

more CNBC Power Lunch recipes – |> Lincoln Carson |> Todd English