Chocolate Pots

Chocolate Pots
Beatriz da Costa
Serves 8Hands-On Time: 30mTotal Time: 2hr 30m


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

Nutritional Information

Per Serving

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

More in Food & Recipes

English-Muffin Egg Pizzas