Chocolate Pots De Crème

Valentine’s Day Part Four: The Dessert

These creamy, smooth Chocolate Pots de Crème are the perfect end to a perfect meal. Pronounced “poh duh Kreme”, just 5 ingredients make up this luscious dessert.  It can be made up to two days before, leaving you time for more important things…

Chocolate Pots de Crème

Servings: 4


1 cup heavy cream

1/2 cup whole milk

3 oz (about 1/2 cup) bittersweet chocolate (at least 60%)

4 egg yolks

1/4 cup sugar


Preheat oven to 350 degrees.

On cutting board, coarsely chop the chocolate.

In a small saucepan over medium heat, combine heavy cream and milk and cook just until scalding.  Then remove from heat and immediately add the chopped chocolate.  Stir until all of the chocolate is melted.  Mixture will look like chocolate milk. Set aside (off of hot burner.)

In a large bowl, whisk egg yolks and sugar until well blended.

Using a whisk, slowly temper chocolate mixture into egg mixture until well blended and smooth.

Strain mixture using a chinois or a mesh strainer.

Pour mixture equally into four 4- to 5 ounce ramekins or custard cups and place them at least an inch apart in a baking pan.  Carry pan over to oven and very carefully pour hot tap water into the baking pan (making sure not to splash any water on your mixture) until it reaches about halfway up the sides.

Bake for about 30 minutes until custard is just set around the edges but still soft in the center when jiggled.  (Custard will continue to cook after you pull from the oven and will firm up as it cools.) Do not overcook.

Gently remove custards from water bath (making sure not to get any water splashed onto them) and let cool.

Serve slightly warm or let cool in the refrigerator.  I like to serve them with a dollop of freshly whipped cream (see recipe below) and some chocolate shavings.

These will keep covered tightly in the refrigerator for about 2 days.

Homemade Whipped Cream

Yield: about 1 cup


1/2 cup heavy cream, cold

1/2 teaspoon vanilla extract

1/2 tablespoon granulated sugar, (use more or less to your taste)


Chill a deep mixing bowl in the freezer for about 15 minutes.

Add heavy cream, vanilla extract and sugar to chilled bowl and briskly whisk by hand for about 2-3 minutes, until soft peaks form.  Be careful not to overbeat (cream will turn buttery.)

Note: You can also beat the cream using an electric mixer on medium speed (beat for about 30 seconds) but again, be extra careful to not overbeat.

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