Chocolate Pot de Creme

Chocolate Pot de Creme

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cup cream (light cream or heavy cream)

  • 1

    (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips

  • 3

    tablespoons very strong prepared coffee

  • 2

    tablespoons coffee liqueur or brandy

  • 2


  • Sweetened whipped cream

  • Shaving Chocolate

  • Chopped nut


In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat. Learn different techniques for How To Melt Chocolate. In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended. Pour into six demitasse cups or small custard cups (I like to use fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap. To serve, top with whipped cream; garnish with chocolate shavings and nuts. Makes 6 small servings or 4 tea cup servings.


Facebook Conversations