Truffle Pots de Creme


Try this delicious creamy dessert after a relaxing dinner at home or impress your guests after hosting a dinner party. Anyone is sure to be blown away.

Recipe from Canadian Living’s Best Chocolate by Elizabeth Baird and Canadian Living Test Kitchen, Madison Press Books, 1997.


  1. Place chocolate in a bowl. In a saucepan, bring cream just to a boil; pour one-third over chocolate, whisking until melted. Gradually stir in remaining cream.

  2. In a separate bowl, whisk egg yolks with sugar until well combined. Whisk in one-third of the chocolate mixture; stir in remaining chocolate mixture. Stir in brandy (if using) and vanilla.

  3. Pour into 6 - ¾ cup custard cups or heatproof ramekins. Place cups in a 13x9-inch cake pan: pour in enough boiling water to come halfway up sides of the cups.

  4. Bake in center of a preheated 325F oven until set around the edge but still slightly jiggly in center, about 25 to 30 minutes.

  5. Remove cups from pan; let cool on wire rack for at least 30 minutes or up to two hours. Sprinkle with edible glitter and serve with whipped cream if desired.


  • 6 oz (175 g) Bittersweet Chocolate, chopped

  • 1½ cups Whipping Cream

  • 6 Egg Yolks

  • 1/3 cup White Sugar

  • 1 tbsp Brandy (optional)

  • Dash Pure Vanilla

  • Additional Whipped Cream for garnish (optional)

  • Edible Glitter as a garnish (optional)


To print the recipe, click here.