Pot de Crème au Chocolate With Raspberries


Who Doesn’t Love Chocolate? This decadant dessert is sure to please and is as easy as it gets, it takes about 15 minutes to prepare and should set overnight in the refrigerator.


9 oz High Quality Semi Sweet Chocolate, Chopped

1 Cup Milk 2%

1 ½ Cup Heavy Cream 35%

6 Large Egg Yolks

5 Tablespoons Granulated Sugar

¼ Teaspoon Salt

1 Pint Raspberries


Place the chocolate in a blender.

Whisk milk, cream, eggs, sugar and salt into a medium saucepan.

Cook over medium heat with a wooden spoon, stirring constantly until the cream slightly thickens and coats the back of a spoon – like melted ice cream without boiling for 5-6 minutes.

Immediately pour the cream into the blender and mix on high until fully incorporated – scrape down the sides as you go.

Divide the chocolate between 6 ramekins – more if needed.

Place the ramekins on tray and place in the refrigerator overnight to set.

Just before serving  dust with icing sugar or whipped cream and garnish with raspberries..

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