Chocolate Pots de Crème

Chocolate Pots de Crème

Yield: Serves 8


  • 1½ cups heavy cream
  • 1 cup 2% reduced-fat milk
  • 1 Tbsp. strong brewed coffee
  • 2 tsp. vanilla extract
  • 8 oz. bittersweet or semisweet chocolate, finely chopped
  • 6 egg yolks
  • 1 Tbsp. sugar
  • ⅛tsp. salt
  • Unsweetened whipped cream*
  • Strawberries (optional)


1. Preheat oven to 350 degrees.

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. In another bowl, 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 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.


*If you want to sweeten your whipped cream, add 1 Tbsp. powdered sugar and 1 tsp. vanilla.

Equipment needed: measuring cups and spoons, saucepan, glass mixing bowl, whisk, bowl, ramekins-8 (4-6 oz. ea.), foil, baking dish

Powered by Zip Recipes
Phone: 1.949.679.8390
15435 Jeffrey Road, #132
Irvine, CA 92618
Style switcher RESET
Body styles
Color settings
Link color
Menu color
User color
Background pattern
Background image