You are here: Home » Recipes » Chocolate Pots de Creme Chocolate Pots de Creme Kitchen Tested Yield 8 servings Prep 15 mins Cook 30 mins An elegant chocolate dessert. Mark Boughton/styling: Teresa Blackburn PrintEmail If you like your whipped cream a little sweet, add 1 tablespoon powdered sugar and 1 teaspoon vanilla. Ingredients 1 1/2 cups heavy cream1 cup 2 percent reduced-fat milk1 tablespoon strong brewed coffee2 teaspoons vanilla extract8 ounces bittersweet or semisweet chocolate, finely chopped6 -- egg yolks1 tablespoon sugar1/8 teaspoon salt -- Unsweetened whipped cream -- Strawberries (optional) Instructions Preheat oven to 350F. 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. Vigorously whisk egg yolks with sugar and salt. 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. 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. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired. Recipe by Nancy Vienneau.