INGREDIENTS for 6 – 8 servings 170 g (6 oz) 70% cocoa dark chocolate 45 ml (3 Tbsp) very hot and strong espresso 3 eggs 45 ml (3 Tbsp) maple syrup 190 ml coffee cream (10%) 5 ml (1 tsp) lightly crushed fennel seeds (use a mortar) 20 black pepper seeds, lightly crushed (use a mortar) 7 green cardamone pods, lightly crushed 6 cloves, lightly crushed (use a mortar) some freshly grated nutmeg Heat the cream until very warm (but not boiling) and remove from heat. Add the spices to the cream, let cool, cover and refrigerate for a few hours, or even better, overnight to let the spices release their aromas into the cream. The next day (or a few hours later), heat the cream again (no boiling) and strain to get rid of the spices. Put the cream aside (it has to stay hot). Pour the dark chocolate in the bowl of your food processor or blender. Mix until very finely chopped (bread crumbs texture). Add the boiling coffee to the chocolate while the food processor is on (use the opening on top). The chocolate will melt with the help of the hot espresso. Then add the three eggs and mix again. Finally add in the warm spiced cream and maple syrup. Mix well one more time. Pour the spiced chocolate cream into small cups or tiny dessert bowls. If you are using English-style tea cups (I find it so pretty this way!), you will get 6 servings. If you prefer smaller servings, use some espresso cups, and you will have 8 servings. Let cool and set in the refrigerator for at least 2 hours. Decorate with the toppings of your choice!