Dark Chocolate Espresso Pots De Creme

Prep Time
20 mins
Cook Time
40 mins
8 servings
Recipe by:

A rich and delicious dessert, serve with fresh whipped cream and berries.

Make This Recipe


  • 8 ounces bittersweet chocolate, chopped into small pieces (60%-70% cacao)
  • 1 1/3 cups heavy cream
  • 2/3 cup whole milk
  • 2 teaspoons instant espresso powder
  • 6 Eggland's Best eggs (large)
  • 2 tablespoons honey
  • 2 pinches salt


Preheat oven to 300 degrees F; adjust rack to middle of the oven.

Place chopped chocolate in a large glass bowl and set aside.

In a small saucepan, combine cream, milk, espresso powder, and salt. Bring to a boil and remove from heat.

Pour cream mixture over chocolate and whisk until chocolate is melted and smooth.

In a medium bowl, whisk eggs, honey, and another pinch of salt until well combined.

Add chocolate mixture into the eggs by pouring in very slowly in a steady stream, mixing vigorously until combined. Mixture should be smooth.

Pour this custard mixture through a fine mesh sieve and into a glass bowl container. Cool for 15 minutes while stirring occasionally.

Fold kitchen towel and place in a pan large enough to hold the ramekins (we suggest a large casserole pan).

Place ramekins on towel, divide custard evenly into each ramekin, cover tightly with foil (poke a few holes) and proceed to bake custards in a hot water bath for 30-40 minutes.

Transfer the baked ramekins to a cooling rack and let them set for 1 hour. Cover the ramekins and chill for 3 hours before serving.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 366
Fat 34g (77% calories from fat)
Cholesterol 188mg
Sodium 75mg
Carbohydrates 14g
Dietary Fiber 4g
Protein 9g