Chocolate Pots de Creme

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Takes about 3 hours to cool. Put the taste is pretty rich.

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it is ssooooooooooo good

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it was very easy to make, i doubled the choc, but otherwise followed the recipe, it seemed like it should have been a little thicker, but the taste was AMAZING! very good, my friends were impressed.

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this sounds harder than it is and I recommend 4oz of chocolate, soooo tasty, silky smooth and rich

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I do not understand why this recipe hasn't received good reviews. I found this recipe easy and delicious. The first time I made this dessert I added 4 oz of chocolate because the candy bar I used was 4 oz. It had a wonderful chocolate flavor and velvety texture. The next time I added even more chocolate and the color was fabulous and the flavor was even more outstanding.

To thicken the ingredients you need to cook over medium heat for about 7 minutes stirring constantly. I boil the water before I add it to the pan. The cooking time is accurate. This is a no fail, easy recipe.

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Yes, it was hugely disappointing. I think the recipe would be fine if 2 Cups of Heavy Cream were used instead of 4 Cups since very other recipe for Pots de Creme calls for 2 Cups of Cream or Milk with 6 Egg Yolks. It must have been a typo and a very unfortunate one at that.

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What a waste of good chocolate this was! I tried it twice. I also halved the recipe, heated the water, and ended up with sickly sweet chocolate soup...I thought the instructions could have been more clear but seemed simple enough. Very dissappointing.

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Something is seriously off with this recipe -- first, it's poorly written and leaves out some steps, requiring you to intuit what's next. Second, I made it almost exactly as written (halved it, and wound up with chocolate soup that never firmed up, except for the crust on top. Quite a disappointment.

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I just did this recipe 2 days ago, and the chocolate proportion is just wrong.

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This recipe is much better if you double or even triple the chocolate. Otherwise it's really nothing special.