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Chocolate Pots De Creme

My Aunt was a great cook. We all loved her desserts as well as her Thanksgiving dinners and home made waffles, strawberry jam, and apple butter - just to name a few favorites from my childhood.;-)


  • 6 oz. Semi-sweet chocolate pieces
  • 2 Tbsp. sugar
  • 1 cup whipping creme
  • 3 egg yokes, lightly beaten


Melt chocolate over hot water.

Blend in sugar and 1/2 cup whipping creme

Cook until smooth, stirring constantly

Pour hot chocolate mixture over the egg yolks, beat until blended and thickened

Cool, fold in remaining 1/2 cup whipped creme.

Source: Hand written by my aunt, Dated Sept. 06, 1969 in my aunt's 1935 cookbook.

By Great Granny Vi from Moorpark, CA

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June 30, 20110 found this helpful

There seems to be something left out of this recipe. After you pour hot choc. over egg yolks and beat, then does this mixture go into a pan, dish? What is the end result?

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Anonymous Flag
June 30, 20110 found this helpful

Diane, GG Vi's Aunt probably didn't bother to write down the cooking instructions because she knew it by heart. My gramma used to do the same thing. The only thing missing is to pour into ramekins and bake for about 30 minutes at about 325 degrees and it will turn out as a sort of custard.

Yum, GG Vi and a lot less work than Mousse! :-)

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