Chocolate Pots de Crème

Chocolate Pots de Crème
Photo by Scott Phillips

Ingredients

  • 1 quart heavy cream
  • 2/3 cup granulated sugar
  • 2 oz. bittersweet chocolate, finely chopped (to yield a generous 1/3-cup)
  • 10 large egg yolks
  • 1 oz. (¼ cup) unsweetened cocoa powder, sifted
  • ½ vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

View full recipe at Fine Cooking

Comments

Variations on Chocolate Pots de Crème

  • Chocolate Pots de Crème
    • 4 large egg yolks, at room temperature
    • 1/2 cup granulated sugar
    • 5 ounces good-quality bittersweet chocolate, chopped into small pieces
  • Chocolate Pots de Creme
    • 1 1/2 c heavy cream
    • 1 c 2 percent reduced-fat milk
    • 1 T strong brewed coffee
    • 2 t vanilla extract
    • +5 other ingredients
  • Chocolate Pots de Crème
    • 1/2 cup whole milk
    • 6 large egg yolks
    • 1/3 cup sugar
    • 2 cups whipping cream
    • 5 ounces bittersweet (not unsweetened) or semisweet chocolate
  • Chocolate Pots de Crème
    • 6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
    • 1 large egg
    • 3/4 cup whipping cream
  • Chocolate Pots de Crème
    • 8 ounces bittersweet chocolate, finely chopped
    • 2 1/2 cups heavy cream
    • 1/2 cup sugar
    • 6 large egg yolks
    • 2/3 cup whole milk


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