Raspberry and Chocolate “Pots de Crème”

  • Preparation 15 MIN
    Cooking 10 MIN
    Chilling 4 H
  • Servings 6



  1. Place the chocolate in a bowl. Set aside.
  2. In a saucepan, heat the raspberry purée with half the sugar.
  3. In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
  4. With a whisk, stir until smooth. Divide among six espresso cups. Cover and refrigerate for 4 hours or overnight. 


For about 250 ml (1 cup) seedless raspberry puree, puree 1 litre (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 195  
Total Fat 9 g  
Saturated Fat 4 g  
Sodium (salt) 5 mg  
Carbohydrates 28 g  
Fibre 4 g  
Protein 4 g