Petit Pot Au Chocolat – a delicious recipe with milk, cocoa powder, bittersweet chocolate, sugar, egg yolks, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300 degrees.
2
In a heavy saucepan, heat the milk to simmering and stir in cocoa, chocolate and1/2 of the sugar.
3
Simmer, stirring, until the chocolate is completely melted.
4
In a separate bowl, whisk together egg yolks, egg white and remaining sugar.
5
Pour milk mixture in a thin stream into the egg mixture; stir to combine.
6
Pour into 12 small (2-by-2-inch) ramekins and place in a hot-water bath.
7
Cover loosely with a sheet of aluminum foil or a baking sheet.
8
Bake for 30 to 45 minutes, or until custard is thickened but not too firm; it will thicken some as it cools.
9
Cool slightly before serving (or chill completely in the refrigerator, about 2 hours).
583
kcal
Calories
30
g
Fat
72
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 quart milk, 1 scant cup cocoa powder, 7 ounces bittersweet chocolate (like Valrhona brand), 1 scant cup sugar, and more.
Yes, Petit Pot Au Chocolat falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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