Double-Deck Pot de Crème

Double-Deck Pot de Creme
Prep Time:
25 mins
Chill Time:
6 hrs
Total Time:
6 hrs 25 mins


  • 2 cup whipping cream

  • 3 ounce 60 to 70% dark chocolate or bittersweet chocolate, chopped

  • 6 tablespoon sugar

  • 4 egg yolks

  • 1 teaspoon vanilla

  • 3 ounce white chocolate, chopped

  • White chocolate shavings (optional)


  1. For dark chocolate layer, in a small heavy saucepan combine 1 cup of the cream, the dark chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. Remove from heat. In a medium bowl lightly beat 2 of the egg yolks with a fork. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Stir in 1/2 teaspoon of the vanilla; cool slightly.

  2. Divide dark chocolate mixture evenly among eight 2- to 3-ounce glasses, dishes, pot de crème cups, or ramekins. Cover and chill for 2 hours or until firm.

  3. For white chocolate layer, in another small heavy saucepan repeat Step 1 using remaining cream, the white chocolate, and remaining sugar, egg yolks, and vanilla. Divide white chocolate mixture evenly among chilled glasses. Cover and chill about 4 hours or until firm. Garnish with white chocolate shavings, if desired.

Milk Chocolate Version:

If desired, substitute milk chocolate for the white chocolate layer or milk chocolate for the dark chocolate layer.

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