Author's Notes: Pot de crème is a loose French dessert custard dating to the 17th century. The name means "pot of cream", which also refers to the porcelain cups in which the dessert is served. The easy recipe for this rich, decadent, chocolate lover’s dream comes straight from Portland-based Chef David Turin's kitchen.

Chocolate Pot de Créme Print Recipe

Serves 15 • Ready in 5min


  • 2 Cups Heavy Cream
  • 6 oz. Chocolate Morsels
  • 1/3 Cup Granulated Sugar
  • 4 Egg Yolks, beaten
  • 1 Tsp. Pure Vanilla Extract**
  • 1 Pint Heavy Cream
  • 1 Chocolate Bar – to shave for curls


  1. Combine 2 cups of cream, chocolate, and sugar in a saucepan. Boil about one to two minutes until thickened.
  2. Buzz with an immersion blender – totally smooth out unmelted bits of chocolate
  3. Stir chocolate mixture into egg yolks, then add vanilla
  4. Pour into cups or bowls
To Serve:
  1. Whip the cream – if you prefer a sweet whipped cream, add a dash of vanilla and powdered sugar.
  2. Top each Pot de Crème with a dollop of the freshly whipped cream.
  3. Shave the chocolate bar with a vegetable peeler over each cup to garnish.
  4. This is also very tasty with a drizzle of Crème de menthe or Bailey’s Irish cream, or Frangelico or Grand Marnier, or, well, you get the idea!
** Available at LeRoux Kitchen