Chocolate Pot de Crème


Over the weekend we had a big party to celebrate my 33rd birthday, along with two other January-born friends’ birthdays. It was so much fun! It was a fancy black tie affair, with cocktails and dinner, and a photo booth to capture all our friends in their formal attire.

One of the desserts we served was Chocolate Pot de Crème, a French chilled custard. I had never had pot de crème before, so really can’t tell you if it was authentic or not. But it definitely was a perfect dessert to serve at the party. It was rich and deeply chocolatey; a little dose of love for the chocolate-lovers.

Pot de Crème is easy to make, but also produces a high wow-factor dessert. They can be made up to 24 hours in advance. I used small 4-ounce plastic dessert cups (which were the perfect size), and garnished them with sesame tuile cookies, chocolate curls, and whipped cream.

Chocolate Pot de Crème

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2 cups heavy whipping cream
6 ounces semisweet chocolate, coarsely chopped
1/3 cup sugar
4 beaten egg yolks
1 teaspoon vanilla
Optional garnish – chocolate curls, thin cookies, whipped cream


In a heavy saucepan combine whipping cream, chocolate and sugar. cook and stir over medium heat until mixture comes to a full boil and thickens, and is well-blended.

Gradually stir all of the hot mixture into the beaten egg yolks; stir in vanilla. Divide chocolate mixture into 8 small cups or 3-ounce ramekins. Cover and chill for 4-24 hours before serving. If desired, garnish with chocolate curls, thin cookies, and/or whipped cream.

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