chocolate Pot de creme.

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NellieBellie: Chocolate Pot de creme recipe. Easy and oh so yummy!

Chocolate Pot de creme:

We should probably have a really long explanation of what this is, and why it’s great, and all that.  And we did think about doing that.  Really, we did. But the truth is…we don’t think it’s needed.  Just look at the picture.  Look at that!  And read the title.  Are you still questioning the deliciousness?  Fine.  Here’s are reasons for having this:

It’s chocolate.
of the best sort.
and easy.
and beyond rich.
and delicious.
the end.

Satisfied?  You should be.  And you should be very excited about trying this recipe.  

If you still don’t get it, chocolate pot de creme is basically pudding.  Very fancy pudding.  But pudding just the same.  So you know it will be delicious.  And you also know it shouldn’t be that hard.  Harder than boring pudding, sure.  But hello!

It’s chocolate pot de creme!

If you like the idea of this, you’ll also like the idea of our hot chocolate, chocolate cake, turtle candy, or coffee syrup.

If you don’t like the idea of this, you’re crazy!  Maybe you just think it will be too hard?  That’s fair.  Maybe you could start out with one of our simpler recipes, like our mini pavlova or bear claws.  They sound challenging, but are actually incredibly simple and easy to make.  After you’ve conquered those and feel better about your baking skills, come back over to this recipe and savor the deliciousness.  This really isn’t that hard either, it just feels like it if you haven’t done a lot of things on the stove top before.

Chocolate Pot de creme

Chocolate Pot de creme


  • 2 cups whipping cream (I sometimes use 1/2 milk and 1/2 cream. That way it's better for you.)
  • 6 ounces chocolate (I use dark. But, use what you like.)
  • 4-8 tsp sugar (according to taste)
  • 1 vanilla bean (or 1 tsp vanilla)
  • 4 egg yolks, beaten


  1. Combine all ingredients but egg yolks in heavy saucepan.
  2. Bring to boil.
  3. Turn the heat down just slightly so you don't have an angry boil. (you know the difference, right?)
  4. Boil gently until thick and smooth. (about 3-4 minutes)
  5. Stir often.
  6. When thick and smooth remove vanilla bean and pour chocolate into egg yolks.
  7. Beat together until smooth and creamy.
  8. Divide amongst 4 ramekins.
  9. Cover and cool for 4 hours or until overnight.
  10. Devour the deliciousness!!!!


Nellie is the founder of NellieBellie, and takes basically every photograph you've ever seen on this site. She also runs our web design business, the Savvy Sites Administration.

1 Comment

  1. Bliss

    November 25, 2012 at 9:29 am

    I read this last night and wanted to make it but had no chocolate. Sooooooo, today I shall get chocolate.


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