CHOCOLATE POT DE CRÈME
by Chef Geoff Rudaw
INGREDIENTS
PROCEDURE
For the base
3 cups milk
3 cups heavy cream
2 1/2 cups sugar
1 cup cocoa powder, loosely packed
4 oz 64% chocolate, chopped
12 egg yolks
1/4 tsp salt
For the marshmallow topping
2 oz heavy cream
4 oz heavy cream, whipped
2 cups marshmallow topping
For the crunch
1 package graham crackers
1 cup puffed or toasted rice
2 oz semi sweet chocolate
1 tbsp Feulletine (optional)
Prepare the base. Scald milk and cream together and remove from heat. Whisk in sugar and cocoa powder. Add chocolate and whisk thoroughly to combine. Strain and chill on ice bath. Once cook, whisk in egg yolks. Pour into individual serving containers (8oz Mason or Ball jars work perfectly) leaving at least an inch for the toppings. Place in water bath, cover with aluminum foil and bake at 300 F for 65 minutes. Remove, allow to cool, then chill.
Prepare the marshmallow topping. In a double boiler, melt marshmallow topping with 2 oz of heavy cream. Remove from heat then fold in whipped cream. Transfer to a disposable pastry bag or ziplock bag.
Prepare the crunch. Melt chocolate in microwave at 15 second intervals, stirring between each interval until melted. Drizzle over puffed rice, stirring quickly to loosely coat the puffed rice. Coarsely crush graham crackers and shake in colander to separate dust. Keep the larger crumbs. Mix in Feulletine (optional) and store in airtight container.
Assemble the dessert. Add approximately 1/4 inch of crunch to each pot, then top with 3/4 inch of marshmallow topping. Torch the center of the topping (avoid getting too close to the edges to avoid cracking the jar) and quickly twist on lid to trap the “campfire” smoke. Serve cold.
Notes: this dish can be prepared a day ahead.
More Recipes
May 2026 Food Festival: Bouchées à la Reine (Vol-au-Vent) with Spaetzle
Jump to Recipe Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted
Hervé Knecht on Bouchées à la Reine and the Taste of Coming Home
For Chef Hervé Knecht, Bouchées à la Reine (Vol-au-Vent) with Spaetzle is a dish rooted in memory. Growing up in Alsace, it was something served
A Garden, By Design
At The Sylvia Center, we often talk about the power of hands-on learning. A few weeks from now, our students will walk into the Learning
Big Laughs, Bigger Purpose: Inside Comedy vs Cancer 2026
Jump to Menu Memorial Sloan Kettering Comedy vs Cancer | Jazz at Lincoln Center | Ronnie Davis, Managing Director I adore this event and have
GP Behind the Curtain: The Case of the Too-Short Linens
This story is a disaster of my own making, unfortunately. I had been an Event Producer at GP for about seven months and was working
NYC Nonprofit Event Venues: Best Spaces for Galas, Fundraisers & Donor Events
At Great Performances, we partner with a wide range of nonprofit event venues in NYC that are uniquely equipped to support events of all formats,
Chef Anastassia’s Mother’s Day Reflection
When I think of my mom, I picture all of us outdoors—relaxing in the backyard or at the beach. She’s happiest when we’re together in
Chef Tatiana’s Almond Flour Pancakes
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and