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Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Chocolate-Espresso Pots de Crème with Benne Seed Coins

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.

Coastal Living SEPTEMBER 2008

  • Yield: Makes 6 servings

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

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.

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Chocolate-Espresso Pots de Crème with Benne Seed Coins recipe

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