Chocolate Pots de Crème

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.

Yield: Makes 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 76%
  • Protein: 4.4g
  • Fat: 24g
  • Saturated fat: 14g
  • Carbohydrate: 20g
  • Fiber: 0.8g
  • Sodium: 25mg
  • Cholesterol: 82mg


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


  1. 1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.
  2. 2. Add the egg to the food processor or blender.
  3. 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. 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. 5. Combine hot cream mixture and chopped chocolate in blender or processor; whirl until smooth, about 1 minute.
  6. 6. Pour chocolate mixture into 4 or 5 ramekins (1/2-cup size). Chill until softly set, 30 to 45 minutes.
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