Chocolate Pots de Creme with Easter Eggs and Whipped cream

Easter Chocolate Pots de Creme

Course Dessert
Prep Time 15 minutes
Refrigerate Time 4 hours
Total Time 15 minutes
Servings 4 servings
Author Adore Foods


  • 9 ounces bittersweet chocolate chips
  • 1&1/4 cups full fat/ whole milk
  • 2 cups heavy cream
  • 6 large egg yolks
  • 4 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • whipped cream to serve
  • Easter Eggs to serve


  1. Place the milk, granulated sugar, salt and 1 cup cream, in a saucepan over medium low heat and bring to a simmer, stirring constantly. Add the chocolate chips and the vanilla extract and continue stirring with a heatproof spatula until all the chocolate is melted. Remove from the heat.

  2. Meanwhile, beat the yolks in a large bowl using a whisk. Slowly pour the chocolate mixture into the eggs, one spoon at a time, being careful not to scramble the eggs. Keep whisking. Once almost half of the melted chocolate is incorporated, pour the rest in and mix thoroughly.
  3. Divide the chocolate mixture into 4 glasses (just a bit under the half line) or ramekins, pots, cover them with plastic wrap and refrigerate until set (for about 4 hours), if you want to serve them the same day. Chocolate pots are perfect as I usually make them a day ahead and keep them refrigerated.

  4. Before serving, whip lightly the cup of cream left. Top the chilled glasses with the whipped cream, Easter eggs and some orange zest and serve immediately.

Recipe Notes

Recipe adapted from Curtis Stone - Coles recipes