This decadent French dessert for chocolate pots de creme is easier than you think.

Yield: 11 3-ounce ramekins or 6 5-ounce ramekins

Difficulty Rating: Intermediate
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 2 cups heavy cream
  • 6 large egg yolks
  • 3 tablespoons unsalted butter
  • 5 ounces dark chocolate
  • 3 tablespoons Grand Marnier liqueur

Tips & Notes

For the dark chocolate, Ghirardelli 60% cocoa works great.



  1. Combine egg yolks and cream in a mixing bowl, and whisk until combined.

  2. Put cream and egg mixture into a heavy-bottom saucepan. Heat over medium heat, stirring constantly until mixture is warm, then add chocolate and butter. Continue heating, stirring constantly until mixture is thick and reaches 170 degrees on a thermometer. Stir in liqueur.

  3. Strain mixture through a fine mesh strainer to remove any egg particles. Pour into ramekins and let chill for 3 to 4 hours until set.

  4. Optional: Top with whipped cream, orange zest and a rosemary citrus shortbread cookie before serving.

Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Skip to My Lou’s Made by You Monday: