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Chocolate Pots de Creme


  • 10 ounces quality chocolate chopped finely*
  • 5 large egg yolks
  • 5 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1½ cups whipping cream
  • ¾ cup half & half cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant espresso powder with 1 tablespoon hot water

* You can use almost any kind of chocolate from white to bittersweet to get different results.


  • Place the chopped chocolate in a large bowl and place a fine mesh sieve over top and set aside.
  • Combine the egg yolks, sugar, salt and creams in a large saucepan and heat over medium high heat, whisking frequently.
  • Heat to a temperature of about 180˚ F. You can use a thermometer but you can also bring the sauce to the point where it just begins to boil.
  • Pour the sauce through the sieve into the chocolate and let it stand for a few minutes to start melting the chocolate.
  • Then use a rubber spatula to blend the sauce into the chocolate.
  • Add the vanilla extract and espresso.
  • Pour the mix into 8 five ounce ramekins.
  • Chill to room temperature and then cover with plastic wrap for storage in the fridge for up to 3 days.
  • You can also put them in to the freezer where they will keep well for many weeks.
  • Serve with whipped cream and a garnish such as a maraschino cherry or chocolate curls or chocolate covered coffee beans.
  • Add a drop of Lorann Flavour Oil or small amounts of liqueurs with the vanilla extract to make a unique dessert.