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Chocolate Pots de Crème

Chocolate Pots de Crème


  • 2/3 cup whole milk

  • 1 egg

  • 3 tablespoons sugar, divided

  • 2 teaspoons espresso powder

  • Pinch of salt

  • 1 cup semisweet chocolate chips

  • 1 shot Irish whiskey

  • 1/2 cup whipping cream


Bring milk to a boil in a small pan over moderate heat. In a blender or food processor using the low setting, combine egg, 2 tablespoons of sugar, espresso powder, salt, semisweet chips and whiskey. With the machine off, add boiling milk in a slow stream—the hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Spoon into teacups or champagne glasses, and chill.

When ready to serve, whip cream until soft peaks form, about 1-2 minutes. Sprinkle in remaining tablespoon of sugar and combine.

Top chocolate-filled cups with whipped cream, place cups on saucers and serve with teaspoons.