Chocolate Pots de Crème

by kara on January 2, 2012

Happy 2012!  I’m certainly ready for a fresh start this year.  I had 3 orthopedic injuries in 2011 and have declared 2012 an injury free year!  To celebrate the end of 2011, we decided to have a few friends over to ring in the new year. Wow. . .such a fun and fabulous party.

Keith and Trycia brought a variety of cheese, salami, bread, pickles, olives, champagne, wine, and beer from Pairings Food and Wine.

Our friends Dana, Stephen, Jenna, and Luis brought more spirits to add to the party.   A champagne glass is instantly jazzed up with a hibiscus flower or bitters.

I made my famous Italian Turkey Lasagna, a salad, and Chocolate Pots de Crème.  I love this recipe for Chocolate Pots de Crème.  I first tried it when Courtland’s Aunt Ellen made it for us.  When we got married, she gave us a set of ramekins and “The Best of France: A Cookbook” as a wedding gift.  Since then, I’ve made this dessert several times.  It’s an easy and fool-proof dessert to make, looks fancy, and tastes so incredibly decadent.

Chocolate Pots de Crème

Adapted from “The Best of France: A Cookbook,” 1992

2 cups organic heavy cream

6 oz. dark chocolate, cut into bits (I use Ghiradelli 60%)

1/2 cup sugar

4 large egg yolks

1 tsp. vanilla

Chocolate curls for garnish


Preheat oven to 350 degrees.  In a medium saucepan, combine cream and chocolate over medium heat.  Stir constantly until mixture is smooth.  Remove saucepan from heat.  Whisk in sugar, yolks one at a time, then vanilla.  Strain into six 1/2-cup ramekins.  Place ramekins in a baking pan.  Add enough hot water to pan to reach 1/2 way up sides of ramekins.  Bake for 25 minutes (or until top is set).  Remove and let cool.  Garnish with chocolate curls.  Serves 6.


Cheers to a Happy, Healthy New Year!

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