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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.


  • 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


  • 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.


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Reviews (8 reviews)

  • Debnev | 02/14/2019

    Perfect! I did strain it, so easy, why not... and it was glorious.

  • 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.

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