Birthdays tend to inundate us with cakes and cookies and cupcakes.

This time I went with silky, elegant chocolate cream custards. A truffle in a cup!

I cannot stress how monumentally easy this recipe is. Including the time it took to gather ingredients and heat the milk, it took literally ten minutes or less. Don’t let that make it seem any less special, though. Pots de Crème are rich, smooth, dark and creamy.

Devilishly good? I’ll leave that comment up to her.


Happy happy to you again, Rach! Glad I could see you on your day. Enjoy!

Pots de Crème [serves 2]

Printable recipe

If you want to be extra fancy, pour the mixture through a strainer before adding it to the cups. This will remove any air bubbles that may accumulate on top.

3/4 c whole milk (I used 2% with no problem)

3 oz semi-sweet and  3 oz dark chocolate, chopped finely

1 large egg, room temperature

2 T sugar

1 t pure vanilla extract

pinch of salt

2 T rum (Susan calls for 3 T)

In a small saucepan heat milk slowly, just to boiling. Put all other ingredients, except rum, into blender – slowly add hot milk and blend for 30 seconds. Add rum and continue blending for 1 more minute.

Pour chocolate mixture into serving dishes — little bowls, ramekins, whatever you like; chill 3-4 hours. Serve cold with a dollop of whipped cream, if desired.

From Christmas From the Heart of the Home by Susan Branch