Chocolate Pots de Creme

viennetta - Shutterstock

Classic desserts are the way to go when planning a spectacular end to a meal at home. These pots de crème courtesy of Pastry Chef Shannon Blake can be made a day in advance and served chilled, which will cut your day-of entertaining stress in half (or by at least a dish’s worth). Blake recommends using couverture chocolate, a high-quality variety that contains extra cocoa butter, which can be found locally at Whole Foods.


Servings: 5


  • 6oz egg yolks (about 8 ea)
  • 1/2 cup granulated sugar
  • 1 quart of heavy cream
  • 13 ounces of fine dark chocolate
  • 1 tablespoon vanilla extract


  1. Chop chocolate into rough pieces and set aside.
  2. Whisk together egg yolks and sugar.
  3. In heavy-bottomed pot, add the heavy cream and scald over medium low heat.
  4. Place a fine strainer over the chopped chocolate.
  5. Using a whisk, begin adding the heated cream to the egg yolks in small amounts. Do not add the cream too fast or the eggs will scramble.
  6. When the eggs are tempered and all of the cream has been added, put the entire mixture back into the heavy bottomed pot. Add back to stove
  7. Cook on low heat, stirring constantly, until the mixture thickens.
  8. When mixture is ready it will be thick and can coat the back of a wooden spoon.
  9. Pour mixture through a fine strainer or cheesecloth over the chocolate
  10. Stir gently until chocolate is melted and mixture is smooth
  11. Pour into ramekins and place in the refrigerator to chill overnight.
  12. When pots de crème’s are completely set, they may be garnished with whipped cream or fresh fruit.

You may also be interested in