8oz.semisweet fine quality chocolatefinely chopped
3/4cup180 ml heavy cream, whipped to stiff peaks
Red sugar pearls and rosemary sprigsoptional
In a saucepan, heat the half-and-half and cream over medium heat until steaming but not boiling. Bruise the rosemary leaves with your fingers and add to the hot cream. Remove from the heat and steep 30 minutes, stirring occasionally.
Set a saucepan filled 1/3 full with water over heat and bring to a simmer. Rest a stainless or heat-proof mixing bowl on top of the saucepan (or use a bain marie). Place the rosemary cream, sugar, eggs, espresso powder, cocoa and chocolate in the bowl and whisk constantly. Bring mixture to 160°F, and remove from heat. The mixture will be slightly thickened.
Spoon or pour chocolate into demitasse cups, chocolate pots, or ramekins. Cover and chill at least 4 hours before serving. Garnish with the whipped cream, sugar pearls, and rosemary sprigs, if using.
Pots de Crème have a loose custard texture, so these will not set firm.
Keyword christmas entertaining, french dessert, pots de creme