Chocolate-Espresso Pots de Crème

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
12 Hours 45 Mins
Yield
Makes 3 3/4 cups
March 2012
RECIPE BY Southern Living

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.

Ingredients

  • 2 cups half-and-half
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup coffee liqueur
  • 2 large eggs, lightly beaten
  • 1 tablespoon instant espresso
  • 8 ounces high-quality bittersweet chocolate, chopped
  • Toppings: sweetened whipped cream, edible flowers, fresh mint sprigs

How to Make It

Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together first 6 ingredients in top of double boiler; whisk in chocolate. Cook, whisking constantly, 15 minutes or until mixture reaches 160°. (Mixture will continue to thicken as it cools.) Remove from heat, and cool 10 minutes. Spoon into demitasse, espresso, or tea cups. Cover and chill 12 hours. Serve with desired toppings.

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Ratings & Reviews

JoSmith123's Review

darpututto
March 09, 2013
Delicious! 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.

drdebc's Review

JoSmith123
June 03, 2013
OMG! 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.

darpututto's Review

drdebc
July 01, 2013
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.
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