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Chocolate Cream Pots


  • 250 ml heavy Cream

  • 250 ml Milk

  • 1 teaspoon Vanilla

  • 110 g bittersweet Chocolate

  • 6 egg yolks

  • 50 g Sugar (optional)


  • 1.

    Heat the oven to 325ºF/160°C.

  • 2.

    Heat the cream, milk, and vanilla.

  • 3.

    Melt the chocolate over a bain-marie.

  • 4.

    Whisk the melted chocolate into the yolks in a bowl, then whisk in milk.

  • 5.


  • 6.

    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.

  • 7.

    Remove and cool.

  • 8.

    Wrap and refrigerate several hours before serving.


*For extra-chocolate flavour, add up to 6 ounces of chocolate.

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Posted by SC208Report
I use skim milk and light cream so it would probably work with other variations as well. I have made it a few times and it works perfectly fine, I just cook it a little longer to get the right consistency.