Savor the blend of deep chocolate
and rich espresso.
Place whipping cream in medium saucepan. Cook on medium-low heat 5 minutes or just until cream begins to bubble around the edge. Remove from heat. Add BAKER’S Semi-Sweet baking chocolate; stir until completely melted. Prepare one GEVALIA Espresso T DISC. Add to chocolate mixture; mix well. Cool slightly. Add butter; stir until melted. Pour into six espresso cups or small bowls; cover. Refrigerate until firm.
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