Pots de Creme


6 ounces semisweet chocolate-chopped fine (I used about 1 cup chocolate chips)

1 large egg-room temperature

1 tablespoon sugar

1 teaspoon vanilla extract

Pinch of salt

¾ cup milk

Whipped cream, if you want



Put chocolate, egg, sugar, vanilla and salt in the blender or food processor and blend.


In a small pot, heat milk till tiny bubbles appear around the edge of the pot.


Pour the hot milk into the blender and mix 30-60 seconds, until smooth.


Divide into 4 serving dishes. Cover each with plastic wrap. Chill at least 4 hours or overnight.


Serve with whipped cream.



Serves 4


Adapted from From :

Nikia Fries Schulte, Jefferson City, Missouri

Chocolatier Magazine May 1987