RECIPE // chocolate pots de crème for Valentine’s Day

Food is definitely how I express my love and appreciation for someone. Often, if I want to show a guy I’m into him, I’ll roast a chicken. I blame it on my Greek roots, we just have to feel people! This Valentine’s Day, I’m showing my boyfriend Sean how much I care with something a bit sweeter… chocolate pots de crème!

RECIPE // chocolate pots de crème for Valentine's Day - a sweet and easy recipe to make your love. find out how on

To make them a bit more V-day friendly, I added a little stencil of a heart with powdered sugar and put them in cute heart-shaped dishes we picked up at Daiso. This is a recipe worth saving though, even after Valentine’s Day is over!

RECIPE // chocolate pots de crème for Valentine's Day - a sweet and easy recipe to make your love. find out how on

Chocolate Pots de Crème (30 minutes, plus 3-4 hours to chill in refrigerator)


  • 1 1/4 cup heavy whipping cream
  • 3/4 cup milk
  • 6 egg yolks
  • 1/4 cup sugar
  • 14 ounces bitter sweet chocolate chips
  • 1 tablespoon vanilla
  • powdered sugar for dusting on top

In a 1 quart pot on medium to medium-low heat milk, cream, sugar, and vanilla on stove top until boiling. Keep an eye on the milk and try to stir often, do not let it burn or heat too fast. In a separate heat safe bowl separate eggs and place yolks into the bowl. Mix yolks well. Melt chocolate either slowly with very low heat on stove or in microwave — with either method be sure to mix well. Set aside for use later.

Once milk has boiled, turn off heat and stir with a heat safe spatula. Look for signs that the milk has thickened and sticks to the spatula. Add half of the milk mixture to the eggs in the heat safe bowl and mix well, then add the rest and continue to mix with a heat-safe spatula. This is now the base of the custard!

Check the temperature of the chocolate to make sure it is smooth and slightly warm. Pour chocolate into custard and mix well. Be sure to scrape sides of the bowl and incorporate chocolate into custard so that no white streaks are visible.

Pour chocolate custard into 2-3 inch round, heart, or diamond ramekins or any 8 oz juice cup. Place all the filled custards into a large glass dish to store in the fridge. Let chill on fridge until custard is set at least 3 hours. When ready to serve, use a fine mesh sieve to sprinkle powdered sugar over the top of the custards and enjoy!

RECIPE // chocolate pots de crème for Valentine's Day - a sweet and easy recipe to make your love. find out how on

recipe developed by Claire McAleese. photography and styling by Jojotastic.

more recipes here!

Behind The Blog

Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.

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