Milk Chocolate Pots de Crème with Strawberries


This is a fantastic dessert, it’s very versatile, just change the liquid and you’ll have a completely different flavored dessert.

Originally I made this with hot coffee, it’s not too much that you are having a mocha dessert, just a little hint of coffee creeps through. Next I tried it with strongly brewed lapsang souchong and constant comment, both were great choices, the former gave a subtle smokiness while the latter gave a bit of spiced orange. My next creation was with beer, with that one I was concerned that the alcohol might affect how much the dessert sets so I let the beer come to a boil and reduced it a little. This time around I wanted to make the chocolate flavor a little less intense, these can be quite rich so they require a good dollop of whipped cream to finish them off. I used half milk, half water to get a creamier softer chocolate flavor and it was the right choice. Before I poured the chocolate mixture into individual cups I threw in a few chopped strawberries.


Milk Chocolate Pots de Crème with Strawberries

  • Yield:
    8 portions
  • Category:


  • 1 lb strawberries, roughly chopped
  • 2 c chocolate chips
  • 4 eggs
  • 2 tsp. vanilla extract
  • pinch of salt
  • 1/2 c hot milk
  • 1/2 c hot water
  • whipped cream to serve


  1. Divide the strawberries into 8 individual cups, about ¼ cup of berries per cup, set aside.
  2. Add the chocolate chips, eggs, vanilla and salt to a blender, turn on and blend until the chocolate chips have become smaller.
  3. Slowly pour in the hot milk and hot water, continue to blend for 1 minute until the mixture is completely smooth and no visual whole chunks of chocolate remain.
  4. Pour the chocolate mixture into the 8 repaired cups, refrigerate for at least 4 hours or until firmly set.
  5. Serve with whipped cream.

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