Petits pots au chocolat

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
Chocolate: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

These dainty little chocolate custards are prepared and cooked in a very similar way to crème caramel, except that they are much richer, with a fine, smooth texture that melts in the mouth.


  • 375 ml (12 fl oz) milk
  • 150 ml (5 fl o


  1. Preheat the oven to warm 170°C (325°F/Gas 3). Place the milk, cream, chocolate and vanilla pod in a heavy-based pan and bring to the boil. Using a wooden spoon cream the egg, egg yolks and sugar together until thick and light. Pour in the melted chocolate mixt