The double chocolate in the title is created by cocoa powder and unsweetened chocolate which pair well for a rich chocolate taste. The espresso powder brings out the deeper chocolate flavors, which I think is great in this recipe (but it could be left out). I tried this recipe with peppermint extract in place of vanilla and that was a nice touch; personally I like it with vanilla better but did add small candy cane pieces as an extra topping for a hint of mint in each. This tastes terrific and adds a nice touch of color!
bon appetit
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