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Chocolate Greek Yogurt Pots de Crème



– 1 cup Real California heavy cream – 1/2 cup Real California whole milk – 5 oz semisweet chocolate chips – 1/2 tsp vanilla extract – 6 egg yolks – 1/8 tsp salt – 1/2 cup granulated sugar – 1 cup + 1/4 cup Real California Whole Milk Greek yogurt, divided – 3 Tablespoons simple syrup – 1 cup fresh fruit, for serving :Greek Yogurt, Pudding, Mousse
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Prep Time: 20 minutes

Cook Time: 40 minutes and 2 hour chilling time

Preheat the oven to 325°F.

Combine the heavy cream, milk, and chocolate chips in a heavy-bottomed saucepan over medium heat. Gently warm the mixture, stirring frequently, until the chocolate has melted. Remove from the heat and stir in the vanilla extract.

In a large mixing bowl, whisk together the egg yolks, salt, and sugar. Continue whisking vigorously and temper the eggs by pouring in half of the chocolate and cream. Continue stirring until well combined, then pour in the remaining chocolate mixture, working slowly so that you don’t cook the eggs. Transfer the combined chocolate and eggs back to the saucepan, and warm over medium-low heat until steaming. Stir constantly with a rubber spatula until thickened quite a bit, 3-5 minutes.

Remove the saucepan from the heat and stir in 1 cup of Greek yogurt. Whisk until the mixture is silky and smooth–similar to a warm chocolate pudding. Ladle or pour into six 6-oz, oven safe ramekins arranged in a baking pan. Fill the pan with about a 1/2-inch of water, then place in the oven and bake for 30 minutes.

Remove the pots de crème from the water bath and allow to cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.

While the pots de crème cool, combine the remaining 1/4 cup Greek yogurt in a small bowl with the simple syrup. Stir until combined, and similar in consistency to a light frosting.

To serve, drizzle the sweetened yogurt over the pots de crème and top with fresh fruit!

Yield: 6 servings