Chocolate-Espresso Pots de Crème with Benne Seed Coins

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.

Yield: Makes 6 servings

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  dark chocolate, chopped
• Benne Seed Coins

Preparation

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.