Return to Content

Pots de Creme au Chocolat

Pots de Creme au Chocolat
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 8.

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111