Chocolate and Raspberry Pot de Crème


  • 220ml pure cream (whipping cream with 35% fat content)
  • 100g good quality dark chocolate
  • 2 egg yolks
  • 2 Tbl of caster sugar
  • 2 Tbl of raspberry syrup or 3 Tbl of raspberry purée (recipe below)


  1. Preheat oven to 160°C. In a heavy based saucepan, gently melt the cream and chocolate together then set aside to cool. Meanwhile put a full kettle of water on boil.
  2. In a bowl or large Pyrex jug, whisk egg yolks and sugar until pale and thickened. Strain chocolate mixture into the egg then gently fold through until mostly mixed. Add the raspberry syrup then gently fold until combined. If you love raspberries as much I do, you could fold through an extra handful of thawed or fresh raspberries.
  3. Pour mixture into 4 small ramekins or bowls then place in a deep baking tray and place in the oven (I used a 20cm square cake tin). Pour the boiled water from the kettle into the pan until it comes halfway up the ramekins (be careful not to splash water into the chocolate pots). Bake for about 15-20 minutes or until the sides have just set but the centres are still a touch wobbly.
  4. Remove from oven and cool completely. Cover with plastic wrap and chill. Before serving, allow pot de crèmes to sit for 5-10 minutes then serve with double cream, fresh raspberries or shaved chocolate.
To make the raspberry purée / syrup, see below.
Easy Raspberry Purée:
  1. Place 400g of frozen raspberries with 80g of caster sugar (adjust to taste) in a blender then pulverise. Pass through a fine sieve then refrigerate.
Raspberry Syrup (perfect if you don’t have a blender)
  1. Place 400g of frozen raspberries in a bowl then sprinkle 80g of caster sugar over it, cover with cling wrap then leave in fridge for a day or two to macerate. What you’re left with is a bowl of raspberry liquid with chunks of fruit. Push through a fine sieve into a pot then bring to a boil then gently simmer until the raspberry liquid has reduced slightly into a light syrup. Allow to cool completely then store in a clean jar in the fridge. Raspberry syrup is perfect to use in baking, drinks, cocktails or as an ice cream topping.

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