Double Chocolate Pots de Crème

Pots de Crème are baked custards most often made with egg yolks, heavy cream and a small amount of sugar. They are thicker and denser in texture than pudding, far richer in flavor and incredibly silky. For an intense chocolate experience this version uses two types of chocolate – dark chocolate bars and cocoa powder.

To make them, half and half is heated with chocolate and then whisked into an egg yolk and sugar mixture. They are slowly baked in individual ramekins on low heat in a bain marie/water bath, then chilled.

They are elegant enough for a special occasion but easy enough to make any time. I love them because without being overly sweet/loaded with sugar they manage to satisfy all my dessert and chocolate cravings.

Double Chocolate Pots de Crème

Rating: 51

Yield: 6 servings

Double Chocolate Pots de Crème


2 cups half and half (or 1 cup whole milk + 1 cup heavy cream)
1?3 cup sugar
4 ounces dark chocolate, chopped
4 egg yolks
1?4 cup unsweetened cocoa powder, sifted
1/2 teaspoon cinnamon or vanilla extract
a pinch of salt
fresh whipped cream, for serving
chocolate garnish, for serving, optional


  1. Preheat oven to 325 degrees F.
  2. Warm half and half, sugar, and chocolate in a saucepan over medium heat until chocolate is completely melted and the milk just starts to simmer, whisking often.
  3. Meanwhile, in a medium sized mixing bowl whisk yolks, sifted cocoa powder, cinnamon or vanilla and a pinch of salt together.
  4. For a smoother, silkier finish strain the chocolate milk through a wire strainer. Add the warm chocolate milk a tablespoon at a time, to start, in order to temper the eggs, whisk constantly, then add the rest in a steady stream and continue to whisk until well combined. Allow to sit for five minutes. Whisk again and divide mixture among six (3 ounce) oven-safe ramekins. Cover each one with aluminum foil.
  5. Add the molds to a large baking pan making sure there is space between each one. Put the pan in the oven and then carefully pour hot water in the pan until it reaches halfway up the sides of the ramekins.
  6. Bake 35 minutes. Custard should be set in the middle but still a little jiggly. Bake longer if needed, checking every 5 minutes. When cooked remove ramekins from pan to cool, then refrigerate. Serve chilled with whip cream and chocolate garnish.


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