Go Back

Chocolate Pots de Crème

A classic, chocolate French dessert served in little cups . . . "pots of cream".

Prep Time 20 minutes
Cook Time 30 minutes
Chilling time is 4 hours. 4 hours


  • 2 cups half-and-half
  • 4 ounces semisweet chocolate
  • 6 egg yolks
  • 1/3 cup sugar
  • 1/2 t. salt
  • 1 t. vanilla extract

Topping: 1 cup heavy cream, 1/2 cup confectioners sugar and 1/2 teaspoon vanilla


  1. In a heavy-bottomed saucepan set over medium heat, add the half-and-half. Heat just until tiny bubbles form around the edges of the pan, being careful not to boil.

  2. In a double-boiler set over simmering (not boiling water), add the squares of chocolate. Heat, stirring occasionally, until the chocolate melts (about 8 minutes). Remove the top of the double-boiler, add the egg yolks and stir to combine. Stir in the sugar and salt.

  3. Replace the top of the double-boiler over the simmering water. Gradually add the half-and-half to the chocolate mixture. Cook, stirring constantly, for about 5 minutes.

  4. Set a fine-mesh sieve over a 4-cup Pyrex® measuring cups, pour the mixture through it.

  5. Pour the mixture into six 6-ounce pots de crème cups. Place the cups in a water bath - a deep casserole filled the with hot water. Bake for 30 minutes. Cool.

  6. Refrigerate until the mixture is set, about 4 hours.

    Just before serving, dollop with whipped cream topping.

Topping: In a mixing bowl, beat the cream, sugar and vanilla until soft-peaks form with a hand-held mixer.