All my guests loved this dessert. I usually cut down on sugar in all my recipes and only used a little over a ¼ c. brown sugar in this one. Added sugar and vanilla to the whip cream. With a little less sugar the chocolate had a nice tang instead of the sweetness of chocolate pudding. Skipped the flower and just used a mint leaf. If I had had espresso cups, I would have used them. Failing that I used teacups. Because so many people are focused on eating "slimmer" and "healthier," I was afraid the teacups were too big for such a rich dessert. Didn't seem to bother a soul. All my guests finished their dessert.
Chocolate-Espresso Pots de Crème
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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Total: 12 Hours, 45 Minutes
- 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
- 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.
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