Double Chocolate Pots de Créme
Double Chocolate Pots de Creme

Blame this luscious picture on egg whites!! I mean it! See, I try to eat healthy. Really, I do! Particularly because I write this blog and bake a lot. So I'm always making salads and veggies and eating things like oatmeal and egg whites for breakfast. And egg whites mean leftover egg yolks. Yes, I know I could buy that liquid egg white mixture but something about it just turns me off and any given time there are quite a few yolks hanging out in my fridge. Toss them out you say? Not in my house!! Use them, I must! And since this recipe requires 6 of those sunny little circles, I figured I'd give it a try. Is it my fault that my fridge is now full of little cups of chocolate heaven? No siree, I'm placing the whole thing squarely on where the blame is deserved:  the egg whites!! 

All joking aside guys, this is insanely good!! Like think-of-the-best-chocolate-pudding-you've-ever had-in-your-life-and-quadruple-it-good! Like stop-what-you're-doing-and-make-this-today good!! Truly! There is an entire pound of chocolate in here, guys! The pudding is rich, satiny smooth, full of intense chocolate flavor and get this--easy to make!! Will wonders never cease?!!

And while I'm urging you to make these for tonight just 'cause, I also have to tell you that these would be a wonderful ending to your fanciest dinner parties AND you can make them a few days in advance. Your guests will swoon--you might too! Every spoonful is creamy, unadulterated chocolate through and through. Darn those egg whites!!

Double Chocolate Pots de Créme

Makes 8-10 servings
Prep Time:  20 minutes, plus several hours of chilling


  • 1 pound bittersweet or semisweet chocolate, chopped finely (I have used Trader Joe's brand and Lindt--both tasted great)
  • 2 cups whole milk
  • 1/2 tablespoon dry instant espresso (use less if you don't like coffee but don't omit altogether-it deepens the chocolate flavor)
  • Pinch of salt
  • 6 large egg yolks
  • 1 1/2 teaspoons vanilla extract

The Recipe

1.  Heat the milk in a large heavy saucepan over medium-low heat until it just barely starts to boil. Keep your eye on it. Add the chocolate and whisk until completely smooth and chocolate is all melted. Whisk in the espresso and salt and continue whisking just until the mixture comes to a boil again.

2.  In a large bowl, beat the yolks just to mix and then slowly using a ladle, whisk one ladleful of the hot chocolate mixture into the eggs, whisking constantly. When all of the chocolate has been added, whisk in the vanilla. The mixture should be very smooth and satiny. Set a strainer over a large pitcher or measuring cup and pour the mixture through it to remove any little bit of egg that may have gotten scrambled.

3.  Pour the mixture evenly into ramekins, wine glasses, or souffle dishes and chill uncovered for 30 minutes. Then cover tightly with plastic wrap (if you don't a skin will form) and chill again for at least 3-4 hours and up to 3 days.

4.  Serve as is or with a spoonful of whipped cream.

5.  You can definitely make these for entertaining a few days in advance--they taste just as good on day 3 or 4 as the day you make them--great for party planning!


Note:  Recipe adapted from Maida Heatter's Best Dessert Book Ever. I cut the coffee amount in half.


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