Chocolate-Expresso Pots de Creme

By Tamipri

Ingredients

• 2 c. half and half
• 1/2 c. sugar
• 2 large eggs, lightly beaten
• 1 Tb. instant expresso powder
• 1/4 c. unsweetened cocoa
• 1/4 c. brandy
• 8 oz. semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
• Garnishes: unsweetened whipped cream, lavender
• opt. chocolate cups

Preparation

Step 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 degrees (mixture will be moderately thickened).

Remove from heat. Spoon chocolate into demitassse cups, chocolate pots, or 4-6 oz. ramekins. Cover and chill at least 4 hours. Garnish, if desired.