Chocolate Pots de Creme

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It’s a quicker, low sugar way to make that quintessential French dessert. Adding a dash of espresso powder enriches the chocolate flavor. The truffle-like texture is equally delicious when compared to it’s sugary, pudding-like sister, plus it allows for more servings. Excellent with whipped cream and coffee. It’s a perfect dainty dessert after a big meal.   


  • 1 C half and half (cream works too but if you are using a high percent chocolate 80%-99% use half and half)
  • 4 oz chocolate, as high a percent possible since this is source of sugar, I suggest 85%
  • 2 t xylitol or coconut palm sugar, with guests I use coconut palm sugar as some are sensitive to xylitol
  • 2 t espresso powder
  • 1/2 t ground cinnamon
  • 1/2 t ground nutmeg
  • A dash of cayenne may be added for a subtle, lingering heat (optional)
  • 3 beaten egg yolks
  • 1/2 t vanilla


  • Tip = this recipe is very quick to make and overcooking can ruin your high cocoa percentage chocolate. Before starting with step one, have all the other steps prepared to allow for speed. All in this recipe takes about 7-12 minutes to make and the majority of the time you are stirring at the stovetop.
  • Set your ramekins out (4 large or 6 small) for quick pouring, prep the alumni foil for covering and create a space in the refrigerator for them to cool.
  • Beat the egg yolks and set them to the side.
  • Then in a small, heavy sauce pan add the half and half, chocolate, sugar, espresso powder, cinnamon and nutmeg. While continually stirring, cook over medium heat about 5-10 minutes or until the mixture comes to a full boil and thickens.
  • The nanosecond the mixture thickens drop the heat to low. If you have an electric or flat-top range you may want to lift the pan off the stove until the temperature drops.
  • Then slowly, while stirring, add the beaten egg yolks.
  • Cook and stir over low heat for, at the most, 2 minutes.
  • Remove from heat and stir in the vanilla.
  • Pour into ramekins. Cover and chill for at least 2 hours.

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