Chocolate Pot de Crème

A simple yet decadent dessert.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Laurent Branlard offers his take on a chocolatey indulgence.

Make sure you use high-quality bittersweet chocolate for maximum flavor. This recipe
yields several small servings — the number will vary depending on the size of your dishes — so it’s perfect for sharing with friends. Then again, it’s so rich and creamy, you may not want

Chocolate Pot de Crème

Servings: 4-6



2 c. milk
5 egg yolks
1/3 c. sugar
9 oz. dark/bittersweet chocolate, roughly chopped
Electrolux Masterpiece immersion blender


Vigorously whisk the egg yolks and sugar until mixture is pale yellow and thick and forms a ribbon.

Bring the milk to a boil and, stirring constantly, pour half of the milk into the egg mixture to temper it. Then, pour the egg/milk mixture back into the pan of milk. Keep stirring for about 10 seconds, making sure the mixture doesn’t boil, then remove the pan from the heat.

Pour the warm mixture over the chocolate and use the Electrolux Masterpiece immersion blender to combine and emulsify the mixture.

Let it cool (using an ice bath if necessary), divide equally into several small dishes and refrigerate overnight. Garnish with shaved chocolate and serve cold.

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Meet Featured Chef Laurent Branlard

The executive pastry chef for the Walt Disney World Swan and Dolphin Resort and a native of France, Laurent Branlard holds the distinction of being the only two-time winner of the World Pastry Team Championship, a challenging two-day test of culinary ability and artistic skill.