Chocolate Pots

Photo by Beatriz da Costa
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 278 calories
    • Calories 45 calories from fat
    • Fat 14 g
    • Sat Fat 8 g
    • Cholesterol 119 mg
    • Sodium 74 mg
    • Protein 6 g
    • Carbohydrate 33 g
    • Sugar 27 g
    • Fiber 1 g


  1. Check 2/3cup granulated sugar
  2. Check 2tablespoons cornstarch
  3. Check 1/8teaspoon kosher salt
  4. Check 3cups whole milk
  5. Check 4 large egg yolks
  6. Check 1/2teaspoon pure vanilla extract
  7. Check 6ounces bittersweet chocolate, chopped
  8. Check 1/2teaspoon unsweetened cocoa powder


  1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
  2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
  3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.