Chocolate Decadence Pots de Creme

This recipe artfully balances bittersweet cocoa with whipped cream. Serve these simple, stylish desserts at a dinner party.


Prep Time {15 min; 2 - 24 hr inactive }

Cook Time {40 min}

Serving Size { 2 servings}


2 large Egg Yolks

3 Tbsp. Sugar

1/2 tsp. Vanilla

1/8 tsp. Salt

2/3 cup Heavy Whipping Cream

2 oz. Bittersweet Chocolate Candy Bar, finely chopped

2 Tbsp. Sweetened Whipped Cream

2 tsp. Shaved Bittersweet Chocolate

2 Strawberries, halved


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1. Heat oven to 325°F.

2. In a medium bowl, whisk together egg yolks, sugar, vanilla and salt.

3. In a small saucepan, bring cream just to a simmer. Remove from heat; add chopped chocolate, stirring until chocolate is completely melted. Stir a small amount of egg mixture into chocolate mixture; gradually pour chocolate mixture into egg mixture in bowl whisking constantly.

4. Pour mixture into two pots de crème cups or 3-1/2 ounce ramekins about 3 inches in diameter. Place cups in a small baking pan. Pour enough hot tap water into baking pan to come half way up sides of cups.

5. Bake until center is barely set and jiggles slightly when shaken, 35-40 minutes.

6. Remove cups from water bath; let stand at room temperature until cool. Cover; refrigerate at least 2 hours or up to 24 hours before serving. Transfer cups to small serving plates; top with whipped cream and shaved chocolate.

7. Garnish with halved strawberries.

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