Chocolate-Espresso Pots de Crème with Benne Seed Coins

Chocolate-Espresso Pots de Crème with Benne Seed Coins Recipe
Photo: Jean Allsopp
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.

Yield:

Makes 6 servings

Recipe from


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 dark chocolate, chopped

Preparation

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.

Note:

September 2008
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