Chocolate, Espresso, and Pistachio Pot de Crème

December 14, 2011


Pot de crème is one of those desserts I love to eat, but never think to make. Occasionally, I’ll order it at a restaurant and then feel silly about it because it’s a simple enough dish to make at home. It’s basically just custard- milk, cream and eggs- so there’s no need to be intimidated by the fancy name. However,  a beautifully decorated pot de crème will impress guests. You can make it up to a week in advance which makes it a good option for dinner parties or holiday parties.


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4 egg yolks, beaten

1 cup heavy cream

1 cup whole milk

1/4 cup sugar

1 cup semi sweet chocolate chips, coarsely chopped

1 teaspoon instant espresso powder

1 teaspoon cocoa powder (unsweetened)

1/2 teaspoon vanilla extract

1/2 cup coarsely chopped pistachios

Directions: Put chocolate chips, cocoa, and espresso in a heat proof mixing bowl and set aside.

In a sauce pan, heat the cream, milk, egg yolks, vanilla, and sugar. Bring to a slight boil, whisk until sugar is dissolved and the cream sticks to the back of a wooden spoon (this process takes about 4 min).

Remove from heat and pour the hot milk mixture over the chocolate. Use a hand mixer to blend until smooth.

Pour the mixture into jam jars and chill for two hours, until firm.

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Once the pot de crème is chilled and set, garnish with pistachios and serve.


I really love chocolate and pistachio together. The saltiness of the nuts perfectly balances the sweetness of the sugar and cream.


I’m a big fan of making a batch of these on Sunday and eating one a night throughout the week. My husband and I put on a show, grab a jam jar out of the fridge and two spoons, and curl up together on the couch. There’s something about a creamy, beautifully decorated pot de crème that makes an otherwise dull weeknight seem much more interesting.


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Other posts you may enjoy:

  1. Double Chocolate Cookies with Pistachio and White Chocolate
  2. Chocolate Chip and Pistachio Belgian Waffles
  3. Vegan Chocolate Milkshake
  4. Homemade Chocolate Pudding with Pistachios and Sour Cherries (and Real Whipped Cream)
  5. Double Chocolate Peanut Butter Cookies


Kasey December 24, 2011 at 6:31 pm

They might be easy to make, but you took them to a whole new level~

Jen @ Keepitsimplefoods December 25, 2011 at 12:00 am

Aw, thank you!

brandi December 21, 2011 at 10:37 am

these look so luscious! and i love the pistachio addition.

Twi December 18, 2011 at 2:29 am

I made these today for a special dinner and they were really really yummy. Some of my guests felt they were just too chocolatey (not too sweet), but of course, I have no idea what that even means. xD I will be making these again, the pistachios were a perfect added touch!

Jen @ Keepitsimplefoods December 18, 2011 at 10:29 am

Great, so glad you enjoyed them! If you want less chocolate flavor, simply omit the cocoa powder. I can never get enough chocolate. ;)

Lauren at Keep It Sweet December 17, 2011 at 8:48 am

These are so gorgeous, as are your photos!

Jen @ Keepitsimplefoods December 17, 2011 at 12:28 pm

Thank you! xoxo

deb December 15, 2011 at 1:26 pm

How many does this make? Thanks!

Jen @ Keepitsimplefoods December 15, 2011 at 3:15 pm

Depends on the size of the jar or glass you use. I was able to fill 4 small (maybe 4 oz?) jam jars.

Aparna E. December 14, 2011 at 10:51 am

Sounds delicious and decadent!

Campbell December 14, 2011 at 9:32 am

Save one for me!

Laura @ Sprint 2 the Table December 14, 2011 at 9:16 am

Lovely pots! I always order pot de creme at restaurants, but haven’t tried my own yet. I bet the salty pistachios on top were a great touch!

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