Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Bittersweet Chocolate Pots de Crème

Scott Phillips

Servings: 2

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

Ingredients

  • 1/2 cup half-and-half
  • 1/4 cup whole milk
  • 2 large egg yolks
  • 1/2 cup bittersweet chocolate chips
  • 2 Tbs. granulated sugar
  • Kosher salt

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 230
      Fat (g): 25
      Saturated Fat (g): 155
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 235
      Sodium (mg): 105
      Carbohydrates (g): 43
      Fiber (g): 5
      Protein (g): 9

Preparation

  • Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

    Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

Reviews

Rate or Review

Reviews

  • maevis | 04/08/2012

    This is one of my favorite fine cooking recipes. The first time I made it I was suspicious of the recipe and worried about scrambling the egg yolks. I didn't get the milk quite hot enough, and ended up with a sad, grainy chocolate soup. But because the recipe is so quick and easy I was able to remake it in no time. Since then, I've made it with semi-sweet chocolate (added no sugar) and lowfat milk or whatever milk/chocolate I've had on hand and it's turned out great. It's definitely richest with the bittersweet/whole milk though, but I've never needed to strain it.

  • bibiswas | 02/12/2012

    Instant chocolate nirvana! I had some left over Belgian dark chocolate - used it up. Didn't bother straining - too busy licking the warm chocolate lava off of the pan. Make it - you will not regret it.

  • sookee0310 | 01/03/2012

    A snowy, lazy New Year's Day - felt like playing in the kitchen, but something easy with little mis en place with few ingredients and voila, here is the recipe for just my husband and myself! Other pots de creme recipes have been delish, but this was just so easy, it was suspect...yet - it was fantastic! I will be making this with the Creme Fraiche Whipped Cream for a luncheon this Saturday for 10 - I cannot wait!

  • court | 03/15/2011

    5 STARS for both the ease of the recipe and how delicious it comes out! Great recipe for last minute dessert idea!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks