Chocolate Pot de Creme Recipe

Chocolate Pot de Creme is a chocolate lover’s delight!  Pot de creme, which means “pot of cream” or “pot of custard.  It is a traditional French custard typically served in a pot-shaped cup that is served in the same cups they are baked in.  The history of Pots de Creme is basically the history of custard which goes back hundreds of years to the middle ages,

It is so easy to make and so very rich and delicious.  I used to demonstrate this recipe on television shows around the United States during my first cookbook tour.  Everyone loves it!  Did you know that August 27th is Pot de creme Day?

Chocolate Pots de Creme served in a tea cup
Please check out my Lamb Chops with Cracked Pepper and Rosemary dinner menu and Boneless Chicken Breast with Crushed Peanut Crust dinner which includes this wonderful easy-to-make Chocolate Pot de Creme.
Chocolate Pot De Creme Recipe:
Prep Time
15 mins
Chilling Time:
4 hrs
Total Time
4 hrs 15 mins
Course: Dessert
Cuisine: French
Keyword: Chocolate Pot De Creme Recipe
Servings: 6 servings
  • 2/3 cup cream (light cream or heavy cream)
  • 1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
  • 3 tablespoons very strong coffee, prepared
  • 2 tablespoons coffee liqueur or brandy
  • 2 eggs
  • Sweetened whipped cream
  • Chocolate shavings or curls*
  • Nuts, chopped
  1. In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.

  2. In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.

  3. Pour into six demitasse cups or small custard cups (I like to use fancy tea cups).

  4. Refrigerate at least 4 hours or overnight. After pudding has cooled, cover containers with plastic wrap.

  5. To serve, top with whipped cream; garnish with chocolate shavings and nuts.

  6. Makes 6 small servings or 4 tea cup servings.


Recipe Notes

How To Make Chocolate Shavings - For best results, the chocolate used should be cold, straight out of the refrigerator.  If it is room temperature, then the slices won't turn out paper thin; instead, they will be thick, broken chunks.  To make chocolate shavings, you first need a good quality of chocolate in block form.  Using a vegetable or potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block.  The chocolate will curl up like wood shavings.

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