Chocolate Pots de Creme for Two

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Oh, chocolate how I love thee. If I had to list my top three guilty pleasures, this is what they’d be:

  1. Downton (often watched while eating chocolate)
  2. Fro-yo (where chocolate plays a key role, I assure you)
  3. Chocolate

See a recurring theme yet? Now, it’s not like I’m obsessed with chocolate, have to eat chocolate every day of my life, or would kill for chocolate. When I say I like chocolate, it’s a controlled kind of relationship. I’d rather not have chocolate for a few weeks, then sit down to have a s’mores brownie or a piece of flourless chocolate cake. There’s nothing like sinking your teeth into a homemade truffle, or hearing that awesome crack when you bite into a piece of dark chocolate.

In honor of Valentine’s Day, I thought I’d share one of my favorite ways to enjoy chocolate: pot de crèmes. Making pots de crème couldn’t be easier with this no-bake, uses ingredients you already have in your kitchen, and takes only a few minutes to make version. (Not sure that sentence made sense, but you know what I mean…)   It’s good. And easy. And fast.

Here’s what I mean by easy: you melt chocolate in a saucepan, whisk in milk, sugar and eggs, and whisk it a little more. And voila, you’ve got liquid chocolate in a cup. Yes. Liquid chocolate. Try to resist the urge of taking a straw to this before you put the pots de crème in the fridge. Cause then it’ll all be gone, and you will be sad. Trust me.

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The best part of pots de crème is how much fun you can have with toppings. It’s like a fro-yo bar, really. Like caramel? Drizzle on some caramel sauce before serving. Like coffee? Add a teaspoon of instant coffee to the mixture while cooking, and garnish with chocolate-covered espresso beans. Toasted coconut, chopped nuts, fruit, whatever you want!

And, really, who doesn’t want a dessert for two. They’re so cute, and it’s nice to share. {If you’re looking for more recipes for two, check out Christina’s site Dessert for Two. Her photography is stunning, and her recipes are definitely share-worthy.}

Chocolate you can eat with a spoon. For two. One for you, and one for your hungrier self. You know, just in case you don’t actually feel like sharing…

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Chocolate Pots de Creme for Two

Serves 2


  • 2/3 cup semi-sweet chocolate chips or 4 oz. chopped dark chocolate*
  • 2 tablespoons sugar
  • 3/4 cup milk (dairy or non-dairy)
  • 2 egg yolks, lightly beaten
  • Splash of vanilla extract
  • Pinch of salt
  • 1 teaspoon instant coffee (optional)
  • Whipped cream, for topping
  • Optional garnish: caramel sauce, toasted coconut, chopped nuts, fresh raspberries


In a medium saucepan over low heat, melt the chocolate until smooth and shiny, whisking it constantly so it doesn’t burn. Once the chocolate has melted, whisk in the sugar and milk until combined. Whisk in the egg yolks. (Note: at this point, the chocolate mixture should be cold enough to prevent the egg yolks from curdling. If your chocolate is too hot, drizzle a little of the mixture into a bowl with the egg yolks, and then pour the eggs in.)

Once the egg yolks have been whisked in, turn the heat up to medium-high, and continue whisking the chocolate mixture for 4-5 more minutes. Once the mixture reaches a boil, immediately remove it from the heat. At this point, the chocolate should have thickened and will coat the back of a spoon.

Pour the pots de crème mixture into two coffee cups or serving dishes. Cover with plastic wrap, and refrigerate for a few hours until firm. The ungarnished pots de crème can be made up to 5 days ahead of time, covered in plastic wrap until serving time.

When ready to serve, remove the pots de crème from the refrigerator, garnish with whipped cream, and top with caramel sauce, toasted coconut, chopped nuts or fresh raspberries. Enjoy!

*Since this dessert is all about the chocolate, make it the best chocolate you can find!  I like Scharffen-Berger or Ghirardelli.

Original recipe by La Casa de Sweets


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