Pot de Crème – From Virginia’s Kitchen

I just love making this pot de crème dessert when I have ladies over for lunch. It’s best to eat with a small spoon and is excellent when served with a little cookie on the side. Enjoy!

Pot de Crème


9 ounces semisweet chocolate, finely chopped

1 1/2 cups whole milk

1 1/2 cups heavy cream

6 large egg yolks

5 tablespoons granulated sugar

1/4 teaspoon salt

1 tablespoon confectioners’ sugar



Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar, and salt in a heavy saucepan over medium heat, stirring constantly until the mixture is almost boiling and thick enough to coat a spoon.

Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick towel. Blend until combined and smooth, stopping to scrape down the sides of the blender as needed.

Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Whip the remaining 1/2 cup cream and the confectioners’ sugar with a mixer or in the blender until soft peaks form. Use whipped cream to top the chilled pots de crème and serve!