Chocolate Pot de Creme with Candied Rose Petals

Serves 4


  • 3 & 2/3 cups heavy cream
  • 12 ounces bittersweet chocolate, grated
  • 3 tablespoons light brown sugar, packed
  • 1 pinch salt
  • 1 tablespoon instant espresso powder
  • 12 egg yolks
  • 1 tablespoon vanilla

Optional Garnish

  • unsprayed rose petals
  • 1 egg white, lightly beaten or powdered egg whites
  • 1/2 cup superfine sugar


  1. Place cream, chocolate, sugar, salt, and espresso powder into a double boiler and cook until simmering, but not boiling.
  2. Whisk egg yolks lightly, in a separate bowl, and temper with a bit of the chocolate mixture; when egg yolks are warmed, gradually return them to the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
  3. Remove from heat, stir in vanilla and pour into 4 pot de crème pots or small custard cups; cover with plastic wrap and let cool; then refrigerate until chilled, about 2 hours or overnight; remove from refrigerator about 30 minutes before serving.
  4. Optional Garnish: To make the candied rose petals, gently brush each petal with egg white or powdered egg white mixture; sprinkle with sugar; place on cake rack and let dry for about 2-3 hours.


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