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Wednesday, February 15, 2012

Pots de Crème au Chocolat

Despite my busy day yesterday (p.s. Owen does not have an ear infection, which is good…but he is still grumpy!), did you really think I would let Valentine’s Day pass without whipping up some sort of chocolate decadence?

Last night, after the kids were in bed, dinner was done and Nate and I had another Breaking Bad episode under our belts (romantic, eh?), I ventured to the kitchen to make pots de crème au chocolat. Our friends Ana and Tom made these a few weeks ago when they had us over for dinner. (p.s. Ana and Tom are not only fabulous cooks, they are both hilarious. I wish I could eat dinner at their house every night. Hint, hint, Ana.) The dessert was pretty much divine and, after Ana assured me it was easy to make, I decided to give the recipe a go.

Ana was right. They were in fact easy to throw together and required only a few ingredients. My kind of cooking.

If you’ve had pots de crème au chocolat before, you know what they’re like. {Delicious.} If you haven’t, it’s sort of like the custard in crème brûlée, only chocolate flavored. This chocolate dessert is rich yet still kind of light. And, if you’re not feeling up to the task of using and washing 20 bowls to make Julia Child’s mousse au chocolat, this is a great alternative – not quite so thick and rich as the mousse, but still delicious. I mean really – can you go wrong with cream, chocolate and eggs? Nope, you can’t.

Pots de Crème au Chocolat
A mish mosh of two Williams Sonoma recipes and comments from Ana Haymore
Recipe type: Dessert
  • 1 cup heavy cream
  • 3 ounces semi-sweet (or bittersweet) chocolate, chopped
  • 3 egg yolks
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 4 pinches of salt (I’m sure I could give you an actual measurement, but I did four pinches, so there you go)
  1. Preheat oven to 325 degrees F.
  2. Heat cream in a saucepan over medium heat until small bubbles appear around the edges, stirring occasionally. Remove from the stove and stir in the chocolate until melted. Let cool while you do this other stuff”¦
  3. Whisk together egg yolks and sugar in a bowl for about 5 minutes. You want the eggs to be pale yellow. Just keep whisking. The more the merrier. (I had Nate do this last night”¦what a whiner, by the way. Oh wait, I mean, he was such a sweetie to do this for me and didn’t complain once! I suppose you could get out a hand blender”¦but a little wrist exercise never hurt anyone, right?)
  4. Slowly stir the chocolate cream into the egg mixture. Stir in the vanilla and the salt.
  5. Pour the chocolate mixture through a fine sieve into 6 ramekins, dividing evenly. Place ramekins in a 9×13 baking dish or pan. Pour boiling water around the ramekins in the 9×13 pan, 1 inch deep. Cover the ramekins and dish with foil.
  6. Bake for around 20 minutes, until the edges are set but the chocolate still trembles a bit (I cooked mine a minute or two too long and they still came out fine).
  7. Let cool on a wire rack. The Williams Sonoma recipes say to refrigerate for at least four hours and up to 2 days before serving”¦but we also have eaten them right after they’ve cooled but still sort of warm and they were delicious.


  1. Jane! You’re ruining my diet! So far I’ve been able to steer clear of chocolate goodies because they’re too time consuming. What am I gonna do now?! I have all of this in my house RIGHT NOW.

    P.S. If you guys like Breaking Bad, you should check out Justified. Timothy Olyphant. *swoon*

  2. Holy cow these photos are amazing! You are one TALENTED photographer Jane, seriously.

    I want some of this right now, and I don’t even care that it’s not Vegan.

  3. I’m off sugar. Leaving now! 😉

  4. 4

    That looks divine! I’m all for an eggy custard. And I want to start watching Breaking Bad. Heard so many good things!

  5. Thank you! These look diving, and as a big plus, surprisingly not back breaking too make!

  6. 6

    Ha! I can make this! I’m so excited to try. (baby snagged some cheese and was fine, the only thing on our verboten list is egg whites). I love the French.

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