Chocolate-Espresso Pots de Crème with Benne Seed Coins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Benne (an African word for sesame) seed cookies are a traditional Gullah recipe. The creamy chocolate mousse–like dessert makes a good contrast with these crispy treats. For a twist, we added coconut and almonds to give the cookie a sweeter flavor and extra texture. Ingredients:
2 cups half-and-half cream |
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 dark chocolate, chopped |
benne seed coins |
Directions:
1. 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 160º. Mixture will be moderately thickened and will thicken more as it cools. Remove from heat. Divide chocolate mixture evenly among 6 serving cups. Cover and chill overnight. Garnish with Benne Seed Coins.
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