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Pots de Creme au Chocolat

Pots de Creme au Chocolat
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Yield: Serves 8.

A classic French dessert to add to your repertoire. This one is really quite easy to make.


  • 13 ounces sweet dark chocolate
  • 1/2 cup double strength coffee
  • 2 teaspoons brandy
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup grated blanched almonds


Melt the chocolate in a double boiler with coffee. Stir until smooth, remove from the heat and add the brandy. Cool slightly. Add the egg yolks, one at a time, mixing well after each one.
Beat the egg whites until stiff and fold into the egg and chocolate mixture until the whites disappear.
Pour into little covered pots or demi-tasse cups and sprinkle with grated almonds. Chill for 2 hours.
Updated Thursday, July 26th, 2007

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