Chocolate-Espresso Pots de Crème

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

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.

Yield: Makes 3 3/4 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 12 Hours, 45 Minutes


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

Preparation

  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.
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