Chocolate-Espresso Pots de Crème


  • Garnishes: unsweetened whipped cream, lavender
  • 8 ounces semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
  • ¼ cup brandy
  • 2 large eggs, lightly beaten
  • 1 tablespoon instant espresso powder
  • ¼ cup unsweetened cocoa
  • 2 cups half-and-half
  • + 1 more ingredients
    • ½ cup sugar

Whisk together first 6 ingredients in top of a double boiler; add chocolate. Bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 24 minutes or until mixture reaches 160° (mixture will be moderately thickened).

Remove from heat. Spoon chocolate into demitasse cups...

View full recipe at My Recipes


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