It cannot get much better when chocolate and coffee are in the same dessert. Top Chocolate-Espresso Pots de Creme with edible flowers for the perfect touch. Take your pick at crystallizedflowers.com.
All my guests loved this dessert. I usually cut down on sugar in all my recipes and only used a little over a ¼ c. brown sugar in this one. Added sugar and vanilla to the whip cream. With a little less sugar the chocolate had a nice tang instead of the sweetness of chocolate pudding. Skipped the flower and just used a mint leaf. If I had had espresso cups, I would have used them. Failing that I used teacups. Because so many people are focused on eating "slimmer" and "healthier," I was afraid the teacups were too big for such a rich dessert. Didn't seem to bother a soul. All my guests finished their dessert.
Read MoreOMG! These are wonderful. I served them at a ladies luncheon and everyone loved them. I used 90% Lindt dark chocolate (Wal-mart). For flowers, I used fresh mint leaves with a raspberry.
Read MoreDelicious! I followed ingredients and directions exactly. Was really yummy for a book club luncheon served with whipped cream. There was no worry about a skin forming on top either, I just put cling wrap over the top of the demitasse cup (not touching the surface of the creme), and the top of the creme was perfect. Wil definitely make again.
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