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+ servings

Classic French Pots de Crème

A decadent and delicious chocolate dessert.
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4
Calories 636kcal
Author Creative Culinary


  • 6 ounces dark chocolate I used Ghirardelli 60% cacao bittersweet chocolate chips
  • 2 large egg yolks
  • cup sugar
  • cup cocoa
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 Tbsp Pomegranate liqueur optional
  • 2 Tbsp Whipping cream
  • 1 Tbsp Pomegranate arils optional


  • Melt the dark chocolate in a double boiler or fabricate our own with a large pot with simmering water and a large stainless bowl held over it.
  • Whisk together the egg yolks, sugar and cocoa.
  • Heat the cream and milk together until it is almost boiling (scalding). Remove from heat and whisk the cream/milk mixture very slowly into the eggs mixture; whisking continuously to insure the eggs don't scramble; continue until all of the milk mixture in incorporated with the egg mixture.
  • Pour the mixture back into the large saucepan and bring to a simmer. Stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon.
  • Once it does, slowly whisk the custard mixture into the melted chocolate. Add the liqueur and whisk until incorporated,.
  • Pour into 4 individual serving containers (I just used cocktail glasses).
  • Cover the tops immediately with plastic wrap to prevent the top from developing a film.
  • Let cool for 10 minutes then refrigerate for a least an hour...the longer the better. Will hold for 3-4 days covered in the fridge.
  • When ready to serve; top with a dollop of whipped cream and sprinkle with pomegranate arils.


Calories: 636kcal | Carbohydrates: 46g | Protein: 10g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 66mg | Potassium: 563mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 6mg