Benne (an African word for sesame) seed cookies are a traditional Gullah recipe. The creamy chocolate mousse–like dessert makes a good contrast with these crispy treats. For a twist, we added coconut and almonds to give the cookie a sweeter flavor and extra texture.
Whisk together first 6 ingredients in top of double boiler; add chocolate. Pour water to a depth of 1 inch into bottom of double boiler over medium heat, and bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 15 minutes or until mixture reaches 160º. Mixture will be moderately thickened and will thicken more as it cools. Remove from heat. Divide chocolate mixture evenly among 6 serving cups. Cover and chill overnight. Garnish with Benne Seed Coins.
Absolutely terrific. Silky with a deep flavor -- if desired to make without a pronounced coffee flavor, only add 1/2 T. of espresso, instead of the 1 T, which brings out the chocolate flavor. Use large eggs only.
Wonderful and very rich! Love this recipe! Might try it next time with 1 cup of milk and 1 cup of half and half to cut back on the richness. Or I may serve it in 10-12 mini pots versus the recommended 6. It is one of my favorites.
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