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ChocolateĀ pot de crèmeĀ with fresh strawberries

Recipe by:Chef Kendra Baker
The Picnic Basket, Santa Cruz


  • 6 eggs
    9 oz. dark chocolate
    (70 percent cacao content)
    2 cups milk
    1 1/2 cups cream
    3/4 cup sugar
    1 tsp. salt
    1 basket strawberries, sliced


Separate eggs, setting yolks aside and reserving whites for another use (such as the frittata). Melt chocolate over a double boiler. In a saucepan, warm milk, cream, sugar and salt until sugar is dissolved and liquid is just under a boil. Slowly pour warm milk mixture into egg yolks, whisking the entire time. Return mixture to saucepan and cook over low heat, stirring the entire time, until it just coats the back of a spatula. Slowly pour custard into melted chocolate, gently whisking to incorporate. Pour chocolate custard into 6 (6-oz.) jars and refrigerate overnight. To serve, top with fresh-cut strawberries.

Serves 6

Photo: © 2018 Richard Green

Califonia Bountiful