Recipe: Chocolate pot de creme

Hmmmm, mmmm, mmm.

Chocolate, cream and brandy. Topped with whipped cream.

Salivating yet?

A colleague of mine shared her recipe for chocolate pot de creme a couple of weeks ago and I’ve made it twice since. It’s a simple dessert, quite decadent with all that chocolate, but also sophisticated and adult with the addition of the brandy.


  • 1 cup semisweet chocolate pieces
  • 1 1/4 cup light cream (scalded)
  • 2 egg yolks (save the whites for tomorrow’s omelette)
  • 3 tablespoons of brandy

Pour the scalded cream over the yolks, whisking rapidly, then quickly add the chocolate chips so they’ll melt as well (or you can whisk all 3 ingredients in a heavy-bottomed pan over medium heat). Add brandy last so alcohol doesn’t evaporate in the heat. Divide among 2-4 ramekins or oven-safe bowls (some recipes call for a 45-minute steam bath in 325 degrees because of the egg). Chill for 2 hours. Serve with whipped cream.


One Comment Add yours

  1. Betis Boy says:

    I like chocolate with liquor. A friend gave me some liquor-filled chocolates and we eat them in the office during stressful days. ha.ha.


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