Chocolate-Espresso Pots de Crème with Benne Seed Coins

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 Coastal Living

More From Coastal Living


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
  • Benne Seed Coins

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate-Espresso Pots de Crème with Benne Seed Coins Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy