Pots de Crème au Chocolat

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The chocolate does not need to he melted when the cream is heated in a recipe as the heat of the cream is sufficient to soften it. This is a rich dessert and portions should be small.


  • 175 g/6 oz chocolate chips or plain chocolate broken in pieces
  • 3 dl/


Put the chocolate in the goblet of a blender. Heat the cream until just under boiling point, then pour on to the chocolate. Cover, switch on and blend until smooth. The heat of the cream will melt the chocolate.

Add the egg, salt and vanilla essence and blend again quickly. The mixture at this stage will be quite thin. Pour into six small individual pots, or failing this, small glasses.