JNA Institute of Culinary Arts

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Pot d’cream au chocolat

4 oz sweet chocolate
2 tbs sugar
½ cup heavy cream
¼ cup milk
2 yolks, slightly beaten
½ tsp vanilla

Heat chocolate, sugar, milk, and cream over medium heat, stirring constantly, until choc is melted and mixture is smooth. 

Gradually beat into egg yolks. Return to a low flame and heat while stirring constantly until thickened (about 2 minutes).

Stir in vanilla. 

Pour into cups, chill for service.

Finish with whipped cream.


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