Chocolate-Espresso Pots de Crème |
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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Using premium chocolate guarantees velvety texture for this decadent dessert. Look for chocolate in specialty grocery stores. Ingredients:
2 cups half-and-half |
1/2 cup sugar |
2 large eggs, lightly beaten |
1 tablespoon instant espresso powder |
1/4 cup unsweetened cocoa |
1/4 cup brandy |
8 ounces semisweet chocolate, cut into chunks (we tested with scharffen berger) |
Directions:
1. 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).
2. Remove from heat. Spoon chocolate into demitasse cups, chocolate pots, or 4- or 6-ounce ramekins. Cover and chill at least 4 hours. Garnish, if desired.
3. Note: Demitasse cups or chocolate pots will yield smaller servings than ramekins, which is a good option for such a rich dessert.
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