Chocolate Pot de Crème for Two: I've Never Made a Better Dessert

French desserts for two? Yes! That’s what I’m up to these days. Here’s my first in a series: Chocolate Pot de Crème for Two.

Chocolate Pot de Crème for Two. Good with baking chocolate. Even better with a flavored high-quality chocolate bar.

Bonjour! I’m off on a new jag — desserts for two. If you, like me, are not entertaining much (or at all) these days, you’re probably not looking for tarts that serve eight, gateaux that serve 12, crème brûlèe for six, etc.

But if you, like me, still want to indulge in a sweet French dessert at the end of the meal (without a fridge or freezer full of leftovers), perhaps you’ll appreciate a few recipes that serve two.

Here’s my first in a series: Chocolate Pot de Crème for Two.

I’ll be trying this recipe with Theo Organic Orange Dark Chocolate bar next.

I’ve been tinkering with this recipe for weeks, and I’ve come up with something I truly adore. I can’t take all the credit: I started with an excellent Epicurious recipe (sized for six), then pared it down for two, then made one really great change.

My tweak? Instead of using baking chocolate, I used a flavored Belgian chocolate bar. In most good supermarkets (like Whole Foods), you can find some great bars from Theo, Chocolove, Zoet, and others. Flavors I’ve encountered include Dark Chocolate with Cherry, Dark Chocolate with Lemon and Black Pepper, and Dark Chocolate with Blackberry and Ginger. I tried the latter, and it was stupendously good. I suggest you try it with your favorite flavored chocolate bar.

Caveat: I’m talking about chocolate bars that are flavored with these ingredients, not filled chocolate bars. In other words, I haven’t tested this using something like Chocolove’s Dark Chocolate and Almond Butter bar, though I might give that a go one of these days.

Of course, you can use baking chocolate (bittersweet or semisweet, not unsweetened). I have done so and the results were grand. But when I tried this recipe with a Dark Chocolate with Blackberry and Ginger Bar, I was absolutely astounded by how good it tasted. I truly think it’s the best dessert I’ve ever come up with.

Give this a try with your favorite flavored chocolate bar. I bet you’ll be très impressed.

P.S.: Need ramekins? I’m thinking these colorful 6-ounce ramekins are pretty cute, and perfect for this dessert.

5.0 from 1 reviews
Chocolate Pot de Crème for Two: I've Never Made a Better Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
You can use semisweet or bittersweet baking chocolate; however, what really makes this recipe sing is if you use a high-quality chocolate bar, such as Zoet or Chocolove. Even better if the bar has an added flavoring, such as Zoet’s Blackberry and Ginger chocolate bar. Make sure you don’t use a filled chocolate bar.
  • 2 large egg yolks
  • 2 tablespoons sugar
  • ⅔ cup whipping cream
  • 3 tablespoons whole milk
  • 2 ounces semisweet baking chocolate or use 2 ounces from a top-quality chocolate bar of your
  • choice, chopped (see headnote)
  • Sweetened whipped cream, if desired
  1. Preheat oven to 325°F. Whisk egg yolks and sugar in a medium bowl; set aside.
  2. Combine cream and milk in a small saucepan and bring to a simmer over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth.*
  3. Gradually whisk hot chocolate mixture into the egg yolks. Strain mixture into another bowl. Cool 5 minutes; skim any foam from surface.
  4. Divide custard mixture among two ¾-cup custard cups or soufflé dishes. Cover each with foil. Place cups in small baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes.
  5. Remove custard cups from water. Remove foil. Allow custards to cool for 30 minutes. Cover custards with plastic wrap and chill until cold, about 3 hours. If you like top each serving with some sweetened whipped cream. Refrigerate leftovers for up to 3 days.
  6. *Note: If you are using a flavored chocolate bar that has solids (such as bits of ginger or lemon peel), strain the hot chocolate mixture before adding to the eggs and discard any little solids. You’ll want the custard to be smooth. (Don’t worry, the flavorings will still come through – they’re infused into the chocolate.)

Next up: French Apple Tart for Two. Stay tuned. I’ll be posting it in a few days.


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