No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Pots de Creme

We served these custards with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

  • Yield: Makes 4
Chocolate Pots de Creme

Photography: John Kernick

Source: Martha Stewart Living Special Issues


  • 1 1/4 cups half-and-half
  • 3 ounces bittersweet chocolate, finely chopped
  • 1/4 cup sugar
  • 3 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of salt
  • 1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
  • Whipped cream, for serving (optional)


  1. Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.

  2. In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.

  3. Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.

  4. Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.

  5. Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

Cook's Note

Pots de creme can be made two days ahead and refrigerated.

Reviews (4)

  • ldukechen 10 Jun, 2013

    Delicious...a few of alternatives if at hand or missing an ingredient:
    1. Brandy works perfectly well in place of Hazelnut Liqueur
    2.Add chunky cut dark chocolate to the cookies
    3. Hide the hazelnut cookies from all other family members until serving, or else they will vanish

  • PattyB 9 Jun, 2013

    This was so rich and delicious. I didn't have any hazelnut liqueur on hand, but I did use hazelnut syrup to sweeten the whipping cream. I'll definitely be making this again.

  • Custard22 10 Feb, 2011

    Half-and-half is half milk and half cream. It's about 12% butterfat.

  • AussieDale 9 Feb, 2011

    Hi America, I'm from Australia .... What is half-and-half ???

Related Topics