Tag Archives: pots de créme

Artisan Chocolate Pots de Créme with Rum Whipped Cream

September is our Independence month, and throughout the month we like to post Guatemalan recipes every year. We either post traditional dishes, or we add our own twist to recipes using Guatemalan ingredients. This year, we bring you these pots de créme, which is basically pudding with a fancy name. They are made with the basic milk and egg yolk mixture but the twist lies in the chocolate, we used artisan Guatemalan chocolate and a little coffee, as well as semi-sweet chocolate. You could also add a pinch of cayenne pepper to give it a little spice, we love to combine chocolate with this spicy ingredient.

Artisan chocolate is used to make hot chocolate beverage and it has a particular and very different taste compared to regular drinking chocolate or cocoa.  It comes in handmade tablets that contain sugar and sometimes cinnamon, they are hard and dry and have a grainy texture.  It completely dissolves in hot liquid, either milk or water, and its flavor is rich and earthy. Our international readers can probably find this chocolate in Latin food stores.

For the topping on this dessert, we took regular whipped cream to another level by adding Zacapa rum to it. Guatemalan’s don’t need an introduction to this rum, and a lot of you have probably already heard about it because it is famous for its quality, some say it is the best rum in the World. We agree.

You can certainly flavor your whipped cream with any other brand of dark rum, or type of liquor. An orange, or hazelnut liquor would work nicely.

Helga & Kitty

Guatemalan Chocolate Mousse

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Chocolate Pots de Créme

I’ve been wanting to try these for quite a while, so I took the opportunity on a rainy afternoon to ask my daughter if she wanted to help me make a chocolate dessert- I had the Chocolate Pots de Créme in mind. I killed some time, kept her busy and ended up with this very rich chocolate dish. I sent some out to Mariano’s friends the next day, for his weekly get together with the boys.  I’m glad to report the boys were happy.

This is very easy to make, although it does take a while to bake. 50 min in a 325 F oven. It’s a great option for a dinner party, or afternoon coffee. You can divide it up into smaller cups to make even smaller portions. For me, one ramekin is a bit too much for this dessert. It’s too rich. If you can get bake ware smaller than a ramekin, use it. Or, fill up normal ramekins halfway up.  You can always decorate them with whipped cream and berries to make them look nice.

Now, to describe the taste: Pure chocolate creaminess. This is definitely a sinful dessert for a special occasion.

Note: I didn’t use the tea towel in step 5 and it worked out fine. Also, for presentation’s sake, fill the ramekins 3/4 full. I filled mine to the rim and they must have puffed up a bit during baking and stuck to the foil. I only got 2 completely smooth tops out the 6 portions. (the 2 smooth ones were filled a little bit under the rim).


 Chocolate Pots de Créme

Recipe adapted from Stefano Faita
Yield: 6 servings.

2 cups (8 ounces) finely chopped chocolate (60%)
1 cup milk
1 1/2 cup whipping cream (35%)
1/2 cup sugar
1 teaspoon vanilla
6 egg yolks
Whipped cream, for garnishing (optional)
Shaved chocolate, for garnishing (optional)


  1. Preheat oven to 325 degrees F.
  2. Add chopped chocolate to a bowl. Set aside.  Add egg yolks in another bowl. Set aside.
  3. In a saucepan, combine milk, 1 1/2 cups cream and sugar. Heat over medium heat just to a gentle boil. Add to bowl of chocolate. Let sit for 1 minute. Whisk until smooth and chocolate is melted.
  4. Whisk egg yolks until pale. Slowly, whisk chocolate mixture into egg yolks until thoroughly combined. Strain the custard mixture through a fine mesh sieve. Pour evenly into 6 (1 cup) ramekins or custard cups.
  5. Place ramekins in roasting pan lined with tea towel. (The tea towel will prevent the ramekins from sliding.) Pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil.
  6. Bake in preheated oven until custard is set around the edges but still jiggles in the center, about 50 minutes. Remove from water and let cool completely. Cover and refrigerate for at least 4 hours or up to 24 hours.
  7. Garnish with whipped cream and shaved chocolate, or berries.