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Chocolate Pot de Crème

Pairs with Hahn SLH Pinot Noir or Hahn Appellation Series GSM

Serves 4-6


  • 3 ounces bittersweet or dark chocolate, chopped
  • 1 1/4 cup half and half
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 3 egg yolks
  • 1 tablespoon raw cacao powder or cocoa powder
  • 1/2 cup whipped cream for garnish
  • Chocolate shavings for garnish


Preheat oven to 300 degrees.

Bring half and half to a simmer in a small saucepan. Remove from heat and add chocolate and sugar. Stir and let stand 5 minutes until melted and smooth.

In a large bowl, whisk egg yolks, vanilla, cacao and salt. Add a spoon full of egg mixture to the chocolate and then gradually stir chocolate mixture into egg mixture until smooth and incorporated. Pour through a small sieve into a large measuring cup or bowl. The measuring cup makes it easier to pour into ramekins. Prepare hot water for the water bath. Place 4-6 (4-6 ounces each) ramekins in a heatproof baking dish. Pour chocolate mixture into ramekins and place baking dish in the oven, then pour hot water into the baking dish about halfway up the ramekins. Cover with foil. Bake 20-30 minutes or until done. Gently shake a ramekin to make sure it’s not wobbly in center, but firm.

Remove from oven and place ramekins on a cooling rack for 30 minutes to 1 hour, then transfer to the refrigerator for 3-4 hours or overnight.

Serve with whipped cream and chocolate shavings or curls.



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