Chocolate Petits Pots de Crème
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
  • 6 ramekins or small jars
  • 2 large eggs plus 1 egg yolk
  • ⅓ c blond cane sugar (we used granulated)
  • 2 c whole milk
  • 1 t vanilla
  • ⅔ c dark chocolate chips
  • 2 t unsweetened cocoa powder, plus more for dusting
  • 1 t espresso powder
  • Fresh whipped cream
  1. Preheat oven at 320 degrees Fahrenheit.
  2. In a pot over medium, bring the milk and vanilla to a low boil. Remove from heat.
  3. Simultaneously on a separate burner, melt the chocolate, cocoa powder and espresso powder in a double-boiler. Whisk the chocolate mixture into the hot milk until well combined.
  4. In a bowl, beat the eggs, egg yolk and sugar until well blended. Continue to whisk and gradually pour in the hot chocolate mixture until combined.
  5. Ladle the chocolate custard into the 6 small ramekins or jars. Make sure to remove the foam that might have formed on top with a spoon. Place the vessels on a baking pan surrounded by hot water, so that they are half immersed.
  6. Place the tray in the oven and bake for 30-35 minutes until they jiggle slightly. Remove the ramekins and let them cool slightly. Lay plastic wrap on top and place in the refrigerator for at least 3 hours to cool completely. Serve with a dollop of fresh whipped cream and dusting of cocoa powder.
Recipe by Honest Cooking at