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Chocolate-Espresso Pots de Crème

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 12 hrs, 45 mins
Yield Makes 3 3/4 cups
It cannot get much better when chocolate and coffee are in the same dessert. Top Chocolate-Espresso Pots de Creme with edible flowers for the perfect touch. Take your pick at crystallizedflowers.com.

Ingredients

  • 2 cups half-and-half
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup coffee liqueur
  • 2 large eggs, lightly beaten
  • 1 tablespoon instant espresso
  • 8 ounces high-quality bittersweet chocolate, chopped
  • Toppings: sweetened whipped cream, edible flowers, fresh mint sprigs

How to Make It

  1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together first 6 ingredients in top of double boiler; whisk in chocolate. Cook, whisking constantly, 15 minutes or until mixture reaches 160°. (Mixture will continue to thicken as it cools.) Remove from heat, and cool 10 minutes. Spoon into demitasse, espresso, or tea cups. Cover and chill 12 hours. Serve with desired toppings.