Go Back
+ servings

Chocolate Pots de Creme with Honey Whipped Cream

Pots de crème au chocolat.  This dessert sounds all sorts of fancy.  Chocolate pots de creme is simply a French custard based dessert flavored with chocolate and served in little "pots" or cups. 

Servings 4 containers
Author Maryanne Cabrera


  • 1 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 5 large egg yolks
  • 6 oz dark chocolate (72%), finely chopped

Honey Whipped Cream:

  • 1 cup heavy cream, very cold
  • 1 Tablespoon honey, or more according to taste


  • raw cacao nibs
  • roasted pistachios
  • fresh raspberries


  1. In a medium sauce pot, whisk together cream, milk, and 1 Tbsp of sugar.  Set over medium heat and bring to a simmer.  Pour over finely chopped chocolate.  Stir to combine until chocolate has melted.  Return contents to sauce pot.

  2. In a medium bowl, whisk together egg yolks, salt and remaining sugar. Slowly temper chocolate cream mixture to egg mixture. Whisk constantly to distribute heat. Pour all the egg-chocolate cream mixture back into sauce pot. Set over medium-low heat, stirring constantly, until custard has thickened. Remove from heat.

  3. Strain mixture and divide among serving vessels. Place in the refrigerator and let chill for at least 1 hour to set. Serve chilled with whipped cream and desired toppings.

Honey Whipped Cream:

  1. Using a whisk or a handheld mixer, beat chilled heavy cream to soft peaks.  Add honey, according to desired sweetness.  Continue to beat to medium peaks.