Chocolate Pecan Pots de Creme

Chocolate Pecan Pots de Creme

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Pots de creme, also referred to as ‘petits pots’ is a classic French dessert that stems back to the 17th century. Rich, creamy, and delectable, these lightly prepared custards are simple to make and a great opportunity to discover unlimited varieties of flavor combinations. Roasted Pecan Oil enhances the rich semisweet chocolate notes, finished with a salty fresh burst from in-season berries and sea salt garnish.

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  1. Place the chocolate and Pecan Oil in a blender.
  2. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  3. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
  4. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  5. Garnish with fresh berries and sea salt before serving. Enjoy!




Recipe adapted from Food