Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

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.

Recipe by Southern Living March 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
30 mins
total:
12 hrs 45 mins
Yield:
Makes 3 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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