Chocolate Pots-de-Creme

When my husband and I celebrated our first wedding anniversary we dined at one of St. Louis’ finest – Fio’s La Fourchette.  When faced with the option of chocolate souffle or chocolate mousse for dessert I panicked. How could I choose?  Well the waiter, being the consummate professional he was, placed an order for both.  Having devoured the first (I think it was the mousse) he then delivered the souffle.  I will never, ever forget that night.  And in case you are wondering, yes, I ate them both.  All of them.

For those of you wondering about the east coast, yes, I have found a perfect chocolate mousse.  We had just enjoyed a mesmerizing performance of Julie Taymor’s The Magic Flute at the Metropolitan Opera and decided to venture across the street to Cafe Fiorello.  Following our late supper the server suggested dessert.  How could I pass up chocolate mousse?  Minutes later the server reappears with a cart on which sits two buckets.  One chocolate mousse.  One fresh whipped cream.  She took a ladle and plopped a respectful spoon full of mousse and then whipped cream on my plate.  “Will that be sufficient?” she asks.  Oh my.  Oh yes.

That said, since I am not Fio Antognini, what I can offer is my favorite Pots de Creme.


2 cups cream or 1 cup milk and 1 cup heavy cream
8 ounces of chocolate, grated
2 Tablespoons sugar
6 lightly beaten egg yolks
1 teaspoon vanilla
1 teaspoon grated orange rind, or 1 teaspoon of coffee
Optional:  whipped cream


Cook and stir the ingredients (cream, chocolate,sugar and eggs) over medium low heat until blended and milk is scalded.  Remove from heat and add vanilla and grated orange peel (or coffee).

Pour into custard cups.  Chill for several hours until set.  Top with freshly whipped cream if desired.  Serves 6.

The Beechmont Inn Bed and Breakfast

Kathryn White
Bed and Breakfast Foodie

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