Chocolate Decadence Pots de Crème


January 14, 2016

  • Yields: 2 Serving(s)


1Heat oven to 325 degrees F.

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

3In 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.

4Pour 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.

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

6Remove 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.

7Garnish with halved strawberries.


2 large Egg Yolks

3 tablespoon(s) Sugar

0.5 teaspoon(s) Vanilla

0.13 teaspoon(s) Salt

0.67 cup(s) Heavy Whipping Cream

2 ounce(s) Bittersweet Chocolate Candy Bar, finely chopped

2 tablespoon(s) Sweetened Whipped Cream

2 teaspoon(s) Shaved Bittersweet Chocolate

2 Strawberries, halved


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