Chocolate-Espresso Pots de Creme

This little recipe, from the Southern Living's Big Book of Christmas, was a last minute addition to our holiday menu. I'm so glad I gave it a try! It's easy, quick, rich, creamy and delicious! All of the things I love in a recipe!

A little goes a long way so consider serving it in demitasse cups instead of ramekins.

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 (I used Ghiradelli, SL suggests Scharffen Berger)

Garnishes: Unsweetened whipped cream, fresh berries, lavendar

Whisk together first 6 ingredients in top of a double broiler, add chocolate. (I confess, I did this in a large sauce pot instead of a double broiler...I NEVER stopped stirring nor did I take my eye off of it. If you use a double broiler you do not have to worry about the chocolate burning.) Reduce heat to medium-low; cook, whisking constantly, 24 minutes or until mixture reaches 160 degrees (mixture will thicken to the consistency of chowder.)

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. Yield 6 to 8 servings.

Smiles!