Chocolate-Espresso Pots de Crème with Benne Seed Coins

Chocolate-Espresso Pots de Crème with Benne Seed Coins
Photo by Jean Allsopp

Ingredients

  • 1 tablespoon instant espresso powder
  • ½ cup sugar
  • 2 large eggs, lightly beaten
  • ¼ cup brandy
  • 2 cups half-and-half
  • 8 ounces dark chocolate, chopped
  • Benne Seed Coins
  • + 1 more ingredients
    • ¼ cup unsweetened cocoa

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 160°. Mixture will be mode...

View full recipe at My Recipes

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