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Chocolate Pot de crème


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Rate this recipe 4.6/5 (7 Votes)
Chocolate Pot de crème 1 Picture


  • 1 pt milk
  • 8 oz bittersweet chocolate
  • 7 oz sugar
  • 1 tsp vanilla
  • 1 oz coffee liqueur
  • 7 egg yolks


Adapted from


Step 1

Heat milk to a simmer add chocolate and sugar. Stir until smooth do not allow to boil. Remove from heat and add vanilla and liqueur. Whisk egg yolks and temper. Pour the custard into ramekins and place in a bain marie. Bake at 325 until custards are almost set approximately 30 minutes. Remove from water bath and chill.

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