While not a real pots de creme recipe this dessert is a lowfat version made with ricotta cheese, unsweetened cocoa powder, sugar substitute, coffee liqueur and evaporated skim milk.
Recipe from Dr. Atkins, The Complete Cookbook. The recipe uses tea bags that are steeped in cream to add the delicate flavor to the chocolate.
Recipe uses the famous whiskey with heavy cream, 4 egg yolks and semisweet chocolate.
Instant espresso powder amplifies the depth of the chocolate flavor. Keep portions to 4 ounces or less of this rich dessert. Serve in pots de creme cups or substitute little ramekins. If you are using a typical 3 ounce pot de creme cup then this will make 7 pots de creme.
This version of pots de creme has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.