Pots De Crème

Chef Richard 4 Servings 30 minutes

The best and easiest Pots De Crème you’ll ever make—and eat!


  • 6  ounces dark chocolate, chopped
  • 6  ounces milk chocolate, chopped
  • 5  egg yolks
  • 2  tablespoons sugar
  • ½  teaspoon salt
  • 1½  cups heavy cream
  • ½  cup half and half
  • 1½  teaspoons vanilla


  • Place chocolate in a medium mixing bowl.
  • Whisk yolks, sugar and salt in another bowl until combined. Whisk in heavy cream and half and half. Transfer a pot. Cook over medium-low heat stirring constantly with a rubber heat-proof spatula until thick and custard-like.
  • Immediately pour through a fine-mesh strainer over the chopped chocolate, letting stand until chocolate is melted about 3 minutes. Whisk until smooth.
  • Pour into 10 espresso cups. Chill until ready to serve. Serve with whipped cream.