Petits Pots de Crème au Chocolat

Chocolate mousse meets crème brûlée! –Keely


  • 2 cups milk
  • 1 vanilla bean
  • 6 oz Baker’s German Chocolate
  • 4 tablespoons water
  • 5 large egg yolks
  • 3 tablespoons sugar


Preheat oven to 350º


Split vanilla bean in half lengthwise, and scoop out seeds. Add seeds and bean halves to milk. Bring to a boil, remove from heat and cover to infuse.


Add water to chocolate and melt over boiling water.


Whisk egg yolks until thick and pale then beat in sugar.


Add hot milk gradually to melted chocolate, then pour mixture into beaten egg and sugar, stirring constantly. Blend well and strain.


Fill lightly-greased, small ramekins with mixture. Place in baking dish and add boiling water, 1/2 to 2/3 deep around the ramekins.


Bake for approximately 20-30 minutes. Crèmes are ready when just set. Cool on a rack, then chill. Top with fresh whipped cream.