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Chocolate Pots de Crème

A decadent chocolate dessert that is easy to make and perfect for any dinner party.

Credit: Bon Appétit 2000

  • 2 cups whipping cream
  • ½ cup whole milk
  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 large egg yolks
  • 1/3 cup sugar


1) Preheat oven to 325 degrees.

2) Bring cream and milk just to simmer in heavy medium saucepan over medium heat.

3) Remove from heat and add chocolate. Whisk until melted and smooth.

4) Cool 10 minutes, skimming any foam from surface.

5) Whisk yolks and sugar in large bowl to blend. Stir in chocolate mixture.

6) Divide custard mixture among six ¾ cup custard cups or soufflé dishes. Cover each with foil and place in a large baking pan.

7) Add enough hot water to pan to come halfway up sides of cups.

8) Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes.

9) Remove from water. Remove foil.

10) Chill custards until cool, about 3 hours.

(can be made two days ahead; cover and keep chilled)

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