Pots de Crème au Chocolat

Chocolate Custard

Preparation info
  • Makes


    small servings
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 ounces German sweet chocolate
  • 1 cup whipping cream
  • 2 tab


  1. Put chocolate on a plate and into a pilot-heated oven to soften. This will take about one hour. Or soften chocolate by putting it into the top part of a double boiler and setting the top into the bottom part filled with very hot tap water. Cover and let chocolate soften.
  2. Heat the cream, sugar, and salt to a simmer. Cool to lukewarm.
  3. Beat yolks in mi