Ramekins finally entered my life.  I usually try to resist accumulating too much kitchenware.  More often than not something you already have can do the job and clutter in the kitchen is something to be avoided at all cost.

That said, recipe after recipe kept coming up that needed little bowls that can take the heat of the oven.  Fortunately, ramekins can also serve a variety of other purposes and so I decided I needed a set.  In short, I caved to dreams of hot little chocolate pots and asked someone to treat me to these for a gift.

My Christmas wish came true and since that time, we’ve made quite a few delicious treats including baked eggs with chives and tomatoes, chocolate lava cakes and this delicious dessert – chocolate whiskey pots de crèmes.  You will notice that 2/3 of these things require chocolate…

What I love about these chocolate pots is that you can flavour them however you like and you can whip up just one or two servings if you’re scared that you might just eat a dozen if they were sitting around.

They make the perfect bed for fresh berries, whipped cream and, if you want to go overboard, chocolate shavings.  They are also just fine on their own.

So if you are one of the lucky folks out there that owns a set of ramekins – give this recipe a try.  If you don’t, I think you might be able to pull this off by using a muffin tray and just filling the empty holes with some water so that the tray doesn’t bend.  However, you and your guests will have to communally share that muffin tray – but for the love of chocolate – some of us will go to great lengths!

Chocolate Whiskey Pot De Cremes (serves 4) adapted from Tartelette

  • 3 egg yolks
  • 2-3 tbsp. honey (depending on how sweet you want it)
  • 1/2 cup cream (I used 35%)
  • 1/4 cup milk
  • 3 oz or three squares of dark chocolate (bittersweet)
  • 2 tbsp. whiskey (use another flavour if you like – vanilla, cointreau, etc.)
Preheat oven to 350F.
Whisk honey with egg yolks for a while until the egg yolks are nice and pale and frothy.
Bring milk and cream to a light simmer in a small pot.  Remove from heat and add chopped chocolate.  Stir until chocolate is melted.  Return for a moment to heat if needed.
Let cool a little and then pour into eggs, whisking constantly to prevent the eggs from cooking.

Add whiskey or other flavour and then divide into your ramekins.  Put the ramekins in a roasting pan and fill it with hot water.  Place the pan with the ramekins into the hot oven.

Bake for 30-40 minutes until the pots are set.  Remove from oven and cool to room temperature before placing in the fridge.  Chill for at least two hours.  The little pots keep for a few days.

I like to serve it with fresh berries and vanilla whipped cream.