That Skinny Chick Can Bake

Chocolate Pots de Crème~

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Sipping hot tea this morning with three dear friends was a marvelous way to kick off the holiday weekend. One joined me in the kitchen this afternoon…I love her for so many reasons: first, she constantly cracks me up. Second, she tells my children repeatedly how lucky they are to have me as a mother. I’ll keep her around, wouldn’t you?

We tackled my Brownie Drop Cookies, then dived into a creamy chocolate custard recipe that I often serve as a holiday dessert…yes, it’s that special.
I started with this recipe from Gale Gand, but upped the chocolate, changed it to semi-sweet, and ditched her orange whipped cream. I hope you’ll try my version.
Chocolate Pots de Crème…inspired by a recipe by Gale Gand
8 ounces semi-sweet chocolate, chopped
4 cups heavy cream
1/8 teaspoon salt
6 egg yolks
1/2 cup sugar
Sweetened whipped cream to garnish, optional


Place the chopped chocolate in a bowl.

Heat the cream and the salt until it just starts to bubble around the edges. Pour hot cream over the chocolate to melt it. Stir till mixture is smooth.

Whisk the yolks with the sugar. Slowly drizzle about 1/4 cup of the hot chocolate mixture into the yolks and stir in quickly to temper the yolks. Repeat with another ¼-1/2 cup. Add tempered yolks into the sauce pan and heat over medium heat to thicken. When the chocolate mixture coats the back of a wooden spoon, remove from heat.

Pour mixture into ramekins and bake in a water bath at 300º for 30 to 45 minutes until mostly set but a little wiggly in the center. Once cool enough to touch, transfer to refrigerator and cover with plastic wrap.

Garnish with sweetened whipped cream, berries and mint if desired.

Makes 6-9.



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3 comments on “Chocolate Pots de Crème~”

  1. These look lovely Lizzie! Pots de Creme are one of our favorites!

  2. Love the ramekins! 😀

  3. Thanks, Linda!

    Carole, me, too!!! Thanks for steering me to them 🙂

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