An indulgent dessert that’s ideal for chocolate lovers. These pots de crème are best served in small espresso cups or you can use shot glasses or small dessert wine glasses. Recipe from New World Provence: Modern French Cooking for Friends and Family, published by Arsenal Pulp Press.
In a large bowl, place chocolate and set aside.
In a saucepan on medium-high heat, bring whipping cream just to a simmer for about 2 minutes, stirring continually, then stir in Kahlua and espresso and allow to heat through, then pour over chocolate.
Let mixture sit for 1 minute, then stir until smooth. Add egg yolks and stir to combine. Add butter, 1 tbsp at a time, until completely incorporated into mixture.
If desired, place crushed raspberries in the bottom of each espresso cup (you will need 8-10 cups).
Pour chocolate mixture evenly into espresso cups and refrigerate for 2 hours.