Chocolate Pot De Creme Recipe

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 6 ounces Dark Chocolate
  • 1/3 cup Cocoa Powder
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 2 large Egg Yolks
  • 1/3 cup Sugar


Melt the dark chocolate and cocoa together in a double boiler.

In a large mixing bowl, whisk the egg yolks and sugar together. Set aside.

In a large saucepan, heat the cream and milk together until it is scalding (almost to a boil). Remove from heat. Whisk the cream/milk mixture very slowly into the eggs and sugar. You want to slowly warm the eggs so that they don't cook quickly. Add all of the cream/milk mixture to bowl to incorporate with egg mixture. Then pour mixture back into the large saucepan. Bring to a simmer and stir constantly with wooden spoon for about 5 minutes or until the mixture coasts the back of the spoon. Slowly whisk the custard mixture into the melted chocolate.

Pour into 4 individual serving containers. Cover immediately with plastic wrap so that a film does not form on the top. Let cool for 1- minutes then refrigerate for at least an hour. May be made days ahead.

Serve with whipped cream and shaved chocolate, if desired.

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