Chocolate Pots de Creme

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins

If you like your whipped cream a little sweet, add 1 tablespoon powdered sugar and 1 teaspoon vanilla.


1 1/2cups heavy cream
1cup 2 percent reduced-fat milk
1tablespoon strong brewed coffee
2teaspoons vanilla extract
8ounces bittersweet or semisweet chocolate, finely chopped
6-- egg yolks
1tablespoon sugar
1/8teaspoon salt
-- Unsweetened whipped cream
-- Strawberries (optional)


  1. Preheat oven to 350F.
  2. Combine cream, milk, coffee and vanilla in a saucepan. Heat to just under a boil. Place chocolate in a glass mixing bowl. Pour cream mixture over chocolate; whisk until chocolate is melted and evenly mixed throughout.
  3. Vigorously whisk egg yolks with sugar and salt.
  4. Add 1 cup of chocolate mixture to egg yolk mixture; whisk until all traces of yolk disappear. Add this back to remaining chocolate mixture; whisk until smooth and well incorporated.
  5. Pour into 8 (4- to 6-ounce) ramekins. Cover ramekins tightly with foil and place in baking dish. Pour water in baking dish to come halfway up the sides of ramekins to create a water bath. Bake 30 to 40 minutes.
  6. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired.

Recipe by Nancy Vienneau.


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