Dark Chocolate Pots de Creme Recipe - Allrecipes.com
Dark Chocolate Pots de Creme Recipe

Dark Chocolate Pots de Creme

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"Dark chocolate, such as bittersweet, is good for your heart (in moderate amounts)! Do your heart, and your taste buds, a favor with this Phase Three dark chocolate pots de creme. Top with a South Beach Diet -approved whipped topping and add raspberries to boost the antioxidant power."

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Original recipe makes 4 servings Change Servings


  1. Preheat oven to 300 degrees F.
  2. Place chopped chocolate in a medium bowl. In small heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth.
  3. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine-mesh strainer into a large glass measuring cup.
  4. Line bottom of a baking pan (large enough to hold four custard cups) with a folded kitchen towel. Divide custard among four custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil.
  5. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cups cold, garnished with whipped topping and raspberries.
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  • Tip
  • The chocolate custards are baked in a water bath, or a bain-marie, as its called in French. This ensures slow, moist baking for the custard, essentially protecting it from the dry heat of the oven.

Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2007

These are heaven in a cup!! If you use the 7oz. ramekins, cook at 300F for 30 minutes and then turn the temperature up to 375 for another 20 minutes. And milk chocolate works just as well as the dark/bittersweet. TRY IT!!

Most Helpful Critical Review
Aug 12, 2006

This didn't work at all. I followed the directions exactly, and when the cooking time was up, I had something that resembled four bowls of chocolate soup. I tried cooking them for another hour, but to no avail- they remained soupy. I was very disappointed as I was trying to make these as a low-carb dessert for some friends we were having over. Beware if you want to try this recipe.


7 Ratings

Jan 12, 2007

These never set for me. The sides at the top kinda did after baking them for an extra 30minutes, so I thought that would be enough and started to cool them. After 2 days in the refrigerator only the top layer had set, and underneath was still all liquid. And they had a weird taste to them as well, probably cos they hadn't set right. Won't make these again.

Aug 14, 2006

I took this recipe and put all the fat back into it and it was deliciou! I used normal milk, light cream, real sugar, and coolwhip. I substituted the espresso mix for raspberry hot cocoa mix. It was definitely rich and yummy!

Nov 02, 2009

For a SB diet recipe this is great. I have a huge 'sweet tooth' so I am always looking for lower carb sweets. I love this one, the flavor is great. I have made this many times and every time I am in chocolate heaven.

May 14, 2007

If you are a chocolate lover, you may want to add a pinch of cayenne pepper to the mix to give the flavor of this dish a kick!!!

Jan 02, 2007

A friend of mine made these for a get- together and they were SOOOO good! I would have never known they were low carb. They taste rich and chocolaty and delicious! I will add this to my recipe box and make many times in the future!


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 208 mg
  • 69%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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