French Pot de Creme

Amended from Martha Stewart Recipe


1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped (10 pieces Ghirardelli dark 60% cacao squares)
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder (Ghirardelli cocoa powder)
Pinch of salt
2 tbsp Godiva chocolate liqueur (optional)
2 tbsp Disaronno amaretto liqueur (optional)


Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.

In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.

Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.

Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.

Cover with plastic wrap; refrigerate. Just before serving, dollop with vanilla ice cream, blueberry compote, and strawberry compote if desired.

NOTE: I think I might have made this wrong. There was a little chocolate film/shell covering (maybe like a pudding skin?) on the top of the pot de creme. I don’t think Martha Stewart intended this. Or whatever, maybe she did. I don’t know. ANYWAY, I’m writing to say, don’t mess about trying to avoid this by adding cling film to the top of the ramekin to prevent the skin from forming or whatever. The chocolate skin is AWESOME, tastes DELICIOUS, and looks quite cool. Future amendment: Add more liquor to the recipe. Maybe a shot or two of whisky would be good? Something good, like Maker’s Mark? Yum yum. Definitely this should be added to the family rotation of recipes. Any any type of company recipe. It’s super easy and looks super impressive. It can be made ahead like three days, so you can spread out your company cooking. And it stores in easy to store ramekins (the corning ware ones with lids are the best – find them on Amazon!)

Cocoa Marble Cake

1/3 c butter

1 c sugar

1 egg

1/2 c milk

1 tsp vanilla

2 c flour

2 tsp baking powder

3 tbsp baker’s cocoa


Cream butter, add sugar, vanilla and egg, beat thoroughly, then add flour (into which is mixed the baking powder) and milk, alternately, until added.

To 1/3 the mix add the cocoa, and drop the white and brown mix in spoonfuls into small, deep pans, and bake 40 min in moderate oven.