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Chocolate Pots De Creme

Servings: 4


  • 7 oz. semisweet or bittersweet chocolate chopped
  • 2 cups half-and-half
  • 3 Tbsp. sugar
  • 1 tsp. instant espresso powder
  • Pinch of salt
  • 6 large egg yolks
  • 1 tsp. vanilla extract


  • Preheat oven to 350°. Have ready four 8oz ramekins or other oven proof bowls, a large roasting or baking pan, and a small pot of simmering water.
  • Place chocolate in a large heatproof bowl. Heat and stir the half-and-half, sugar, instant espresso, and salt over medium heat until mixture is hot. Pour over chocolate. Set the bowl of chocolate over the pot of simmering water and whisk until smooth.
  • Remove from the pot of simmering water and let the mixture cool slightly, then whisk in the egg yolks and vanilla.
  • Divide the mixture among the bowls and place in a roasting pan. Fill the pan with the hot water from the sauce pan, about half-way up the sides of the dishes.
  • Cover the pan tightly with aluminum foil and bake for about 35 minutes, or until the sides of the custards are set but the center is still wobbly.
  • Cool on a wire rack and serve when slightly warm, garnished with whipped cream and raspberries.