Chocolate Pots de Creme


I found this recipe in the old, standard “red and white” cookbook.  There are chocolate smudges on the pages.  =)  Easy to make, and very satisfying, this dessert is best eaten in small portions.  The name is pronounced “poh duh KREM.”  Very French, and quite delicious!


  • 1 cup light cream (half and half)
  • 1 four-ounce package German sweet or semi-sweet chocolate
  • 2 teaspoons sugar
  • 3 beaten egg yolks
  • 1/2-1 teaspoon pure vanilla extract (I use 1 teaspoon)
  • whipped cream (optional…really?  I would say necessary!) 

In a small saucepan, combine light cream, chocolate, and sugar.  Cook and stir over medium heat about 10 min.  When mixture comes to a full boil and thickens, gradually stir about half of it into beaten egg yolks; return yolk mixture to saucepan.  Cook and stir over low heat for 2 min. more.  Remove from heat.  Stir in vanilla extract.  Pour into 4 or 6 small dessert dishes.  Cover and chill 2 to 24 hours.  Top with whipped cream, if desired.  Makes 4 or 6 servings.

4 thoughts on “Chocolate Pots de Creme”

  1. Mmmmmm, Kimmy, that sounds delicious! Please make that when I visit! =) Here is one of my favorite chocolate desserts:

    One package of your favorite brownie mix
    One package of Andes mint candies

    Prepare brownie mix per instructions on box. Cut candies (as many as you like – I use about 12) into pieces and add to mix.
    Bake according to instructions on box.

    They have Andes chunks you can buy for this now, but I’ve tried it both ways, and the brownies aren’t NEAR as good unless you use the original candies cut up.

  2. Mmmmmmmmmmmmmmm….! You made these when you came to visit. Will we see them again next time? =) I need to add this to the “Gramma” and “recipe” pages!
    And, just so everybody knows…you must use Andes! No York peppermint patties! Those are very good alone, or melted on top of ice cream, or…oh, I’m getting carried away. But in these brownies, please do not substitute.

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