Chocolate-Espresso Pots de Crème

Ingredients

• 8 ounces bittersweet chocolate chopped
• 0.5 cup firmly brown sugar packed
• 0.3 cup rum / brandy / coffee liqueur 
• 2 large eggs lightly beaten
• 2 cups half-and-half 
• 1 tablespoon espresso grounds instant
• 0.3 cup cocoa unsweetened
• 30 servings toppings: whipped cream fresh sweetened

Equipment

• whisk
• double boiler

Directions

1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer.
2. Whisk together first 6 ingredients in top of double boiler; whisk in chocolate. Cook, whisking constantly, 15 minutes or until mixture reaches 16
3. Mixture will continue to thicken as it cools.)
4. Remove from heat, and cool 10 minutes. Spoon into demitasse, espresso, or tea cups. Cover and chill 12 hours.
5. Serve with desired toppings.