Chocolate Pots de Creme

Chocolate Pots de Creme

Photo by Dunja B.

  • Prep Time


  • Total Time


  • Servings



  • 9

    ounces high-quality semisweet chocolate, chopped

  • cups whole milk

  • cups heavy cream

  • 6

    large egg yolks

  • 5

    tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)

  • ¼

    teaspoon salt

  • 1

    tablespoon confectioners' sugar


Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.


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