Chocolate Pots de Creme

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/29/2020

An elegant chocolate dessert fit for special occasions. Top with whipped cream and your favorite berries.

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

45 min Prep: 15 min Cook: 30 min
Serves: 8 Save

Ingredients (10)

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

Directions

  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.

Peppermint Spiked Hot Chocolate

The Bar

Ingredients (4)

  • 1.5 oz. Smirnoff Peppermint Twist
  • 4 oz. Prepared Hot Chocolate (hot cocoa mix is fine – we won’t judge)
  • Whipped Cream Garnish
  • Candy Cane Garnish
Save
Add to List