Chocolate Pots de Creme

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I was really wanting to love this recipe. To me, the texture was a little on the grainy side... maybe I should have heated the cream + sugar longer? But I was trying to be very careful so not as to scorch the cream; maybe a temperature reading would have helped?

In any event, my guests seemed to like the dessert, but I thought it was a little too sweet, too grainy, and kind of too amateurish ~ not as heavenly as other reviewers have posted. My fault? Who knows. But won't be making this again.

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I can't believe how easy this recipe is and so good. The chocolate flavor was excellent. I made it in my food processor and it came out great. I loved the consistency, somewhere between pudding and mousse. The key is not timing it but waiting until the egg mixture coats the spatula. I will definitely make this again.

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This dessert is so easy and delicious that I?m adding it to my repertoire. But I have to confess that the first time I tried it I had to make it twice because I let the custard over cook and it separated. While it?s easy it?s a bit tricky. It takes about 5 or 6 minutes to bring the egg and dairy mixture up to temperature. Then it takes another minute or two to thicken. You have to pull it off the stove just before it starts to boil. If you do that the custard has no trouble setting up and the texture is perfectly creamy. I like to serve it with a few fresh raspberries on top of the whipped cream.

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I made this once and I did let the cream mixture cook longer than 6 minutes. It set up nicely and my family enjoyed. I got rave reviews from my family and was encouraged to make it any time - In fact I am making again today! The recipe was easy and tastes like something you would get at a fine restaurant.

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I love dark chocolate so these were the perfect dessert for me. When I made them, they came out perfect, but I cooked the cream mixture longer than suggested; just go by what it says before the time: "until the mixture is thick enough to coat the the spatula." The trick is if you run your finger down the middle, it shouldn't run back together. Both times I've made these, 5 to 6 minutes has not been long enough. Regardless, everyone loved them, and I would recommend making them. They are a really simple dessert.

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I've made these twice and each time they refused to set. I even put them in the freezer to attempt a semifreddo because I just hated to throw it out. The texture wasn't as smooth as I would have liked either. I'm very disappointed with the results.

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These were surprisingly simple to make and were absolutely delicious. I did have to cook the cream mixture for longer than the time listed in the recipe. They were very rich, smooth, and chocolaty. I made them for a dinner party and everyone raved about them. I definitely will make them again.

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i made this recipe twice and both times in never set up, but it had a great flavor