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Chocolate Cream Pots
French Food At Home
250 ml heavy Cream
250 ml Milk
1 teaspoon Vanilla
110 g bittersweet Chocolate
6 egg yolks
50 g Sugar (optional)
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Heat the oven to 325ºF/160°C.
Heat the cream, milk, and vanilla.
Melt the chocolate over a bain-marie.
Whisk the melted chocolate into the yolks in a bowl, then whisk in milk.
Pour into 6 ramekins and bake in a bain-marie until set at the edges, but slightly jiggly still in the centre, about 20 minutes.
Remove and cool.
Wrap and refrigerate several hours before serving.
Notes & Tips
*For extra-chocolate flavour, add up to 6 ounces of chocolate.