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Dark Chocolate Pots de Creme

I think of Pot de Creme as just fancy French chocolate pudding.  Technically, it is a custard because it is thickened with just eggs and not a starch. But food semantics aside, pots de creme are a rich, decadent thoroughly satisfying chocolate indulgence.  Like chocolate pudding but better!  

Classic pot de creme are baked in ramekins.  But bless Felix & Greg for dreaming up a time saving version that you can serve in wine glasses, ramekins, dessert bowls or whatever you have on hand. 

Dark Chocolate Pots de Creme


Pots de Crème
9 oz 70% Euphoria Dark Chocolate baking buttons (about 1 ½ c), rough-chopped
1 ½ c whole milk
1 c heavy cream
6 egg yolks
⅓ c granulated sugar
¼ t salt

Whipped Cream
1 c heavy cream
1 t vanilla extract
1 T powdered sugar, to taste


Place chocolate in a blender and reserve. In a heavy-bottomed sauce pot, whisk together milk, cream, egg yolks, sugar and salt to create a custard.

Over medium heat, stir custard constantly with a heat-proof spatula until it reaches 175°.

Immediately pour hot custard into the blender over the chocolate and blend in short pulses until creamy, holding down the lid and leaving the top vent open but loosely covered with a paper towel to allow steam to escape.

Pour warm custard into glasses or ramekins and chill, covered with plastic wrap, until set. Chill at least one hour up to overnight (can be made up to 3 days ahead). Top with fresh sweetened whipped cream and a pinch of cocoa.

Combine all ingredients in mixing bowl, whipping 3 min with mixer on high until cream forms stiff peaks. Spoon over of pots de crème. Refrigerate any excess whipped cream; use within one day.