Velvety chocolate pots de creme

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15 min


1 cup (250 mL)

* PLUS Cooking time: 5 minutes, Refrigeration Time: 180 minutes
Velvety chocolate pots de creme

Andreas Trauttmansdorff


  • 84 g bittersweet chocolate , about 3 squares
  • 1/4 cup icing sugar
  • 1/4 cup cocoa powder
  • 1 tbsp all-purpose flour
  • 1 cup 2% or 3.25% milk
  • 1/4 tsp vanilla
  • generous pinch cardamom , optional
  • 1/4 cup 35% cream
  • 2 tsp icing sugar
  • 1/2 tsp orange zest


  • Finely chop chocolate. In a saucepan, whisk 1/4 cup (50 mL) icing sugar with cocoa and flour. Slowly whisk in 1/4 cup (50 mL) milk until evenly mixed, then gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, 4 minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, 1 minute.
  • Spoon into 2 small glasses, dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours, preferably overnight, or up to 3 days. Just before serving, place cream and 2 tsp (10 mL) icing sugar in a small bowl. Using an electric mixer, beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.

Nutrition (per serving)

  • Calories
  • 498,
  • Protein
  • 10 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 29 g,
  • Fibre
  • 6 g,
Wine Pairings

Fresita (Chile, $14) A ruby-red potion of Chilean sparkling wine blended with fresh hand-picked strawberries and packed with brilliant bubbles. Also makes a superb cocktail mixer.

(Widely available)

A few sinful spoonfuls of this French-inspired pudding creates an ooh-la-la ending to a romantic meal.