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Chocolate Pots de Crème

Yield Makes 4 or 5 servings
Notes: If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating. Serve topped with small spoonfuls of sweetened, softly whipped cream and more finely chopped chocolate.


  • 6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
  • 1 large egg
  • 3/4 cup whipping cream

Nutrition Information

  • calories 286
  • caloriesfromfat 76 %
  • protein 4.4 g
  • fat 24 g
  • satfat 14 g
  • carbohydrate 20 g
  • fiber 0.8 g
  • sodium 25 mg
  • cholesterol 82 mg

How to Make It

  1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.

  2. Add the egg to the food processor or blender.

  3. In a 2-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 1 1/2 to 2 minutes.

  4. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power just until it reaches 160°, stirring and checking at 15-second intervals.

  5. Combine hot cream mixture and chopped chocolate in blender or processor; whirl until smooth, about 1 minute.

  6. Pour chocolate mixture into 4 or 5 ramekins (1/2-cup size). Chill until softly set, 30 to 45 minutes.