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    You are in: Home / Community Forums / Recipe Requests - General / Maida Heatter's Double Chocolate Pots de Creme
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    Maida Heatter's Double Chocolate Pots de Creme

    Tue Sep 18, 2012 8:58 pm
    Newbie "Fry Cook" Poster
    I followed the recipe in her Best Dessert Book Ever cookbook. I kept checking the recipe because something didn't seem right - one POUND of chocolate with 2 cups of milk and six egg yolks. It turned out like the center of a truffle - delicious but way to rich to eat more than a couple of spoonsful. I've used her recipes since the 80's and have never had one not turn out.

    Does anyone know what the proportions are for this recipe?

    pinky kookie
    Tue Sep 18, 2012 9:20 pm Groupie

    Here are the proportions for 4 and 6 servings in three different French Chocolate Pot de Creme recipes:

    A rich, chocolate dessert perfect for true chocolate lovers!
    Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes
    Yield: 4 servings -
    6 ounces dark chocolate (I used Ghirardelli Premium Baking Bar with 60% cacao - bittersweet chocolate)
    1/3 cup cocoa (I used Droste)
    1 cup heavy cream
    1 cup whole milk
    2 large egg yolks
    1/3 cup sugar

    Melt the dark chocolate and cocoa together in either a bain-marie, double boiler, or my preferred method, a large stainless bowl over a stock pot.
    In a large mixing bowl, whisk the egg yolks and sugar together. Set aside.
    In a large saucepan, heat the cream and milk together until it is scalding (almost to a boil). Remove from heat. Whisk the cream/milk mixture very slowly into the eggs and sugar. You want to slowly warm the eggs to that they don't cook quickly. Add all of the cream/milk mixture to bowl to incorporate with egg mixture.
    Then pour mixture back into the large saucepan. Bring to a simmer and stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon.
    Slowly whisk the custard mixture into the melted chocolate. Pour into 4 individual serving containers. Cover immediately with plastic wrap so that a film does not form on the top. Let cool for 10 minutes then refrigerate for a least an hour. May be made days ahead. Serve with whipped cream and shaved chocolate, if desired.

    (by Reeni)
    Makes: 6 - (3 ounce) oven-safe ramekins.
    2 cups half and half*
    1⁄3 cup sugar
    4 ounces dark chocolate, chopped
    4 egg yolks
    1⁄4 cup Dutch process cocoa powder, sifted
    1/2 teaspoon cinnamon or vanilla extract
    a pinch of salt
    whipped cream, for serving
    chocolate garnish, for serving, optional
    1. Preheat oven to 325 degrees F.
    2. Warm half and half, sugar, and chocolate in a saucepan over medium heat until chocolate is completely melted and the milk just starts to simmer, whisking often.
    3. Meanwhile, in a medium sized mixing bowl whisk yolks, sifted cocoa powder, cinnamon or vanilla and a pinch of salt together.
    4. For a smoother, silkier finish strain the chocolate milk through a wire strainer. Add the warm chocolate milk a tablespoon at a time, to start, in order to temper the eggs, whisk constantly, then add the rest in a steady stream and continue to whisk until well combined. Allow to sit for five minutes. Whisk again and divide mixture among six (3 ounce) oven-safe ramekins. Cover each one with aluminum foil.
    5. Add the molds to a large baking pan making sure there is space between each one. Put the pan in the oven and then carefully pour hot water in the pan until it reaches halfway up the sides of the ramekins.
    6. Bake 35 minutes. Custard should be set in the middle but still a little jiggly. Bake longer if needed, checking every 5 minutes. When cooked remove ramekins from pan to cool, then refrigerate. Serve chilled with whip cream and chocolate garnish.
    *Or 1 cup whole milk + 1 cup heavy cream

    CHOCOLATE POTS DE CREMA RECIPE - Proportions for 6 servings.
    Tue Sep 18, 2012 9:31 pm Groupie
    Because they are so incredibly rich, the serving sizes for Pots de Creme are pretty tiny, a demitasse cup, not a ramekin or custard cup. Use small containers and it will be fine.
    pinky kookie
    Tue Sep 18, 2012 9:36 pm Groupie

    Sure yes, that French dessert can also be served in individual serving containers like in small espresso cups, small pots, or ramekins as an elegant custard or pudding. That is why i posted three different recipes here. icon_biggrin.gif icon_wink.gif
    Tue Sep 18, 2012 9:41 pm Groupie
    I'm sorry, pinkie kookie, I wasn't commenting on your recipes, just pots de creme in general for the questioner. They are normally made in espresso cups because they are so rich. This article may be helpful for her (or not).
    pinky kookie
    Tue Sep 18, 2012 9:48 pm Groupie

    It is okay Zeldaz, that comment from Russ Parsons is refering to both:
    the French pots of cream and also about the technique used by Maida Heatter and the ramekins and water bath for baking them.
    Tue Sep 18, 2012 10:57 pm
    Newbie "Fry Cook" Poster
    Thanks for the recipes!
    pinky kookie
    Wed Sep 19, 2012 1:17 pm Groupie

    U R very welcome suzcie, and thanks for your response.

    And by the way, I found the Julia Child's recipe for Petits Pots de Creme au Chocolat from her: "The French Chef Cookbook" showed with pictures in case that you want to check it out:


    And here is the complete written recipe very similar to the Julia Child's Cookbook above:

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