Millcroft Inn & Spa’s Chocolate Pot de Crème

Fall in love with this indulgent Chocolate Pot de Crème recipe by Headwaters Restaurant, Pastry Chef Karen Souillet. The perfect treat for Valentine’s Day, this easy-to-make dessert is irresistibly rich and oh-so-chocolatey. Treat yourself to each spoonful of chocolate delight.

Chocolate Pot de Crème 

Serves 4 – 6 people

Ingredients:

1 ½ cup Whole milk
1 ½ cups Heavy cream
2/3 cup Sugar
6 oz Dark chocolate chopped (Lindt)
6 Egg yolks
¼ cup Dutch processed cocoa powder, sifted
½ tsp Cinnamon
1 tsp Vanilla
1/8 tsp Salt

Method:

  1. Place chocolate in a metal bowl.
  2. In a medium size saucepan, place milk, cream, sugar (whisk lightly to dissolve sugar) and warm to a scald.
  3. Pour over chocolate and let sit for 2 minutes and then whisk together.
  4. Combine egg yolk, cocoa, cinnamon, vanilla, salt and whisk together. Temper into the chocolate mixture.
  5. Sieve mix into cup and then pour mixture into ramekins of choice (3/4 full).
  6. Place ramekins in a pan and add warm water into pan and cover with foil.
  7. Bake for approximately 35 minutes (if you jiggle tray the crème will have an even light jiggle). 
  8. Cool for 20 minutes on rack, then refrigerate for 3 hours or overnight.

Tip:

  1. The size of the ramekins determine how many servings and baking time.
  2. Garnish with sweetened whipped cream and chocolate shavings or maybe with some fresh raspberries.

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