Pots de Crème au Chocolat

    2 hours 20 min

    These pots de creme are an elegant, easy to make dessert. Perfect for a dinner party, as you can make it ahead of time, and it's also very affordable. If you don't use cooking chocolate, use the darkest chocolate you can find, at least 70% cacao.


    Greater London, England, UK
    14 people made this

    Makes: 6 pots de creme

    • 475ml double cream
    • 150g caster sugar
    • 6 egg yolks
    • 175g cooking chocolate, chopped
    • 110ml strong brewed coffee, such as espresso

    Prep:10min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. In a saucepan over medium high heat, bring the cream and sugar to the boil. Whisk the egg yolks in a bowl. In a thin, steady stream, start pouring the hot cream into the beaten yolks, whilst whisking vigourously. After whisking in about half of the cream, return remaining cream to the boil. In the same way, whisk in the cream-yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
    2. Pass the cream through a fine sieve into a bowl. Add chocolate. Whisk until the mixture is smooth and the chocolate is melted, then whisk in coffee. Pour evenly into six 150ml ramekins, pots or dessert glasses. Refrigerate until cool.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    fairly easy to make, smells  -  13 Nov 2012


     -  21 Oct 2012