Chocolate pot de crème

Chocolate pot de crème

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  • 6-8
  • Easy
  • 20–30 minutes, plus 1–2 hours’ setting time
  • 20–30 minutes

The best thing about this dessert is its versatility. You can enjoy it on its own with fresh fruit and cream, or add it to a biscuit crust and transform it into a decadent chocolate tart.


  • 200 g milk chocolate
  • 200 g dark chocolate
  • 1 1⁄4 cups milk
  • 2 cups cream
  • 40 g sugar
  • 5 free-range egg yolks

Cooking Instructions

1.  Melt the chocolate in a double-boiler and set aside. Combine the milk and cream in a saucepan and bring to a boil.

2. Whisk the sugar and egg yolks, then slowly add to the milk and cream, taking care not to scramble the eggs.

3. Cook until the mixture thickens and coats the back of a spoon. Strain the custard and slowly mix with the melted chocolate. Blend until emulsified, then chill in moulds until set. Serve with fresh fruit, whipped cream, mascarpone or a biscuit crumb.

Craving more chocolate? Find more chocolatey recipes here. 

Photograph: Jan Ras
Production: Khanya Mzongwana

Mmabatho Molefe Recipe by: Mmabatho Molefe
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Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town. She is the winner of the 2022 Eat Out Naked Malt Rising Star Award.

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