Chocolate-Espresso Pots de Crème

Ingredients

• 2 cups half-and-half
• 1/2 cup sugar
• 2 large eggs, lightly beaten
• 1 tablespoon instant espresso powder
• 1/4 cup unsweetened cocoa
• 1/4 cup brandy
• 8 ounces semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
• Garnishes: unsweetened whipped cream, lavender

Preparation

1. Whisk together first 6 ingredients in top of a double boiler; add chocolate. Bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 24 minutes or until mixture reaches 160° (mixture will be moderately thickened).
2. Remove from heat. Spoon chocolate into demitasse cups, chocolate pots, or 4- or 6-ounce ramekins. Cover and chill at least 4 hours. Garnish, if desired.
3. Note: Demitasse cups or chocolate pots will yield smaller servings than ramekins, which is a good option for such a rich dessert.