Combine Rodelle Gourmet Baking Cocoa, and powdered sugar in a medium bowl.
Pour melted shortening over the cocoa mixture and whisk until smooth. Set aside with a fine mesh strainer over the bowl.
Whisk the egg yolks, sugar, and salt together in a bowl until combined.
Whisk in the cream and half-and-half.
Transfer mixture to a medium saucepan and cook over medium-low heat, stirring constantly and scraping bottom of pot with a wooden spoon, until thickened and silky and temperature reaches 175° - 180°F degrees (do not let the custard simmer or overcook; small chunks will become visible in curdled custard).
The custard should coat the spoon, and a line drawn on the back of the spoon with your finger should maintain a neat edge.
Immediately pour custard through strainer over the cocoa mixture. Let mixture stand to melt cocoa mixture, about 5 minutes.
Meanwhile, add Rodelle Vanilla Extract to Kahlua, and then dissolve coffee powder. Whisk the cocoa mixture and custard until smooth, and then whisk in the Kahlua mixture.
Divide among 8 5-ounce ramekins or espresso cups, cool at room temperature. Cover with plastic wrap and refrigerate for at least four hours. Bring to room temperature before serving. Garnish with scoop of whipped cream.
Vanilla Bean Whipped Topping
Combine the cream, sugar and vanilla bean seeds and beat with an electric mixer until stiff peaks form.
