Bittersweet Chocolate Pot de Creme

Bittersweet Chocolate Pot de Creme Recipe

This delightful classic French dessert is sure to satiate any sweet tooth, enjoy it’s creamy bitter-sweetness either warm or cold.

Serves: 4


2/3 Cup (165 ml) whole milk
2/3 Cup (165 ml) cream
1/3 Cup (50g)  sugar
1 Cup (175g) dark chocolate, melted
5 egg yolks

Pineapple Mint Salsa
½ Cup (100g)  pineapple – diced into small cubes
Chopped mint leaves
1 TBSP (20ml) fresh orange juice
1/2 TBSP (10ml) sugar water – 1:1 ratio 

2  TBSP (40ml) whipped cream
4 mint sprigs
4 kumquats, halved
5 pieces of chocolate for decor 


Chocolate Pot de Crème
1. Melt chocolate in a bowl over a bain-marie.
2. Transfer the milk and cream to a pan and slowly bring to the boil.
3. Pour the hot mixture into the melted chocolate, and whisk until fully incorporated and smooth.
4. Whisk the sugar and egg yolks until slightly creamy, then add the sugar and egg yolk mix into the chocolate mix (ganache).
5. Slowly and carefully bring the mixture to the boil again, continuously stirring until very thick.
6. Pour into serving ramekins and chill in the refrigerator throughout.
7. Garnish with whipped cream, mint leaves, kumquat and the chocolate décor pieces. 

Pineapple Mint Salsa
1. Dice the pineapple in small equal sized cubes and marinate in the juice, sugar water and mint for 10-15 minutes before serving.

Recipe by Joerg Linder