Got Yolks? Make Double Chocolate Pots de Creme

Whenever there are leftover yolks from some egg white adventure (Pavlova Bowls) I think not of cookies or pudding.  I think chocolate pots de creme.

After all, chocolate is a food group, yes?

I had so many leftover yolks, some were sent off to the arctic (freezer) as Sable Cookie dough.  And the remainder went on a  balmy cruise to chocolate-world floating in a small sea of warm water morphing into tiny little pots de creme.

I am all in favor of preparations that take little time and yield wonderful results.  I am also all in favor of using chocolate any time I can.  And I would be an especially happy mom if someone in my house made these for me as a Mother’s Day treat (hint).

These pots de creme require a couple of bowls, a saucepan, and a strainer.  Add something to bake the little guys in, hot water from the tap, a low oven and there you have it.

If you have a few egg yolks hanging around, make some pots de creme.  You’ll be happy you did.

Canteen Double Chocolate Pots de Creme

Depending on your ramekin size one recipe might make more than 6 – or less – if you use a variety of sizes, make sure to adjust baking time.  Big ones will need more time in the bath and the little ones will finish much sooner.

Don’t skimp on the quality of the chocolate because you will notice it in the final result.  I highly recommend that splash of coffee, and it can be decaf, but don’t leave it out – Ina Garten always says coffee helps bring out the chocolate flavor and it does.  Same with the touch of liquor (use your favorite) and that pinch of salt.

If you’ve make this using a dairy free source for the milk and cream, let us know how it came out in the comments – lots of people are dairy-free as well as gluten-free and would love to hear from you.

There are optional things you can do – add some cinnamon or another spices.  Use really dark chocolate or milk chocolate.  Be inventive if you want, or just follow along here.  Either way – the result will be great.


  • 1 cup of whole milk (although 2% works, too)
  • 1 cup of heavy cream
  • 4 ounces of mixed Scharffenberger bittersweet & semisweet chocolate chopped
  • 1 heaping tablespoon Scharffenberger unsweetened cocoa
  • 1/3 cup of superfine sugar
  • pinch of salt
  • 6 egg yolks
  • 1 teaspoon liquor (I used Godiva)
  • 1 teaspoon brewed coffee
  • 1/2 teaspoon vanilla


Preheat oven to 325.  Gather the containers you are going to use for the pots de creme (glass, ramekins, espresso cups) and place them in a baking pan or other pan that holds them all –  and can hold water that goes halfway up the sides of the pots de creme containers.

Place the chopped chocolate in a heat proof bowl large enough to hold the milk/cream mixture.  In a saucepan heat the milk and cream together until almost simmering.

Pour the hot cream/milk mixture over the chocolate and let it sit for a minute while you do other stuff.

Other stuff: in another bowl large enough to hold everything (eventually) mix the cocoa with the sugar and salt. Whisk to incorporate.  Add egg yolks and whisk until fully incorporated.  Try not to whip too much air into it.  Add in the liquor, coffee, vanilla and mix.

Using another whisk, mix up the chocolate mess until it seems fully blended.  It will be more like hot chocolate than ganache.  Spoon a little bit of the hot chocolate into the egg mixture while still whisking in order to temper (and not scramble) the eggs.  Add a little bit more and then pour the whole chocolate mess in and whisk it up into a smooth mess.

Using a strainer (to remove the stringy egg stuff) pour the mixture into a container that has a spout (my bowls have little pouring lips).  You can use anything that has a spout.  Discard the goopy stuff in the strainer.

Pour the mixture into the ramekins or whatever you are using for the pots de creme.  Don’t fill them to the tippy top – leave a little bit of room for whipped cream.

Now pour really hot tap water into the baking pan and stop when it reaches about halfway up the pots de creme containers.  Carefully place in the oven and bake for about 30 to 35 minutes.  They should be just jiggly in the center but solid around the edges.

Some people cover them, but I do not.  Easier.

Remove from oven, let cool until you can grab the pots de creme and then place them on a rack to finish cooling.  Refrigerate, but let them come to room temperature for best flavor before serving.

Top with whipped cream and berries, or creme fraiche, and add some chocolate shavings.

Note: It took longer to write this than it does to make them. We could be eating some by now.

And nothing says Happy Mother’s Day more than a pot of chocolate goodness (hello, daughters).


2 responses to “Got Yolks? Make Double Chocolate Pots de Creme

  1. Beautiful! Now I know what to teach my girls to make me for Mother’s Day!

  2. These look and sound yummy! Too bad my girls are not here! I may have to try them.

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