Chocolate Rose Petal Pots du Creme - Grow. Cook. Eat.

Chocolate Rose Petal Pot de Crème

Course Dessert
Servings 8


  • 1 cup Whole Milk
  • 1 1/2 cups Heavy Cream
  • 2 tbsp Rose Water* See How To Make Your Own Rose Water below.
  • 6 oz High-Quality Bittersweet Chocolate
  • 6 Large Egg Yolks
  • 1/4 cup +2 tbs Sugar


  • Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).
  • Bring the milk and cream to a boil in a saucepan; stir in the rose water, cover and set aside. When slightly cooled, pour through a strainer into a large measuring cup or pouring bowl. While waiting for the milk to boil put the chocolate in a medium double boiler and simmer water underneath. Stir chocolate until is melted. Gently whisk egg yolks and sugar into melted chocolate. Remove the bowl from the heat. Slowly pour the hot milk it into the chocolate mixture while whisking, about ½ cup at a time to temper the eggs. Whisk until it is fully incorporated before adding more. Keep stirring the bottom of the bowl to make sure all the chocolate melts.
  • Pour the custard into a gravy separator, and then fill the custard cups, leaving the froth that floats to the top behind. If you don’t have a separator, use a ladle to skim the froth off the custard, then carefully ladle into the custard cups. Place about 1 inch of boiling water into the high sided pan holding the custard cups. Carefully put the dish into the oven, and tightly cover with the lid or with foil. Bake until the custards are just set, about 20 – 30 minutes. They should still jiggle like loose Jell-0 when you move them, but they will not be liquid in the center.
  • Once they are out of the oven, let the custard rest uncovered in the bath water for 10 minutes. Remove them from the water and refrigerate until cold. Remove them from the refrigerator about an hour before serving as the texture is smoother when they are not cold. Top with a small dollop of whipped crème, a raspberry and a chiffonade of rose organic petals


How to Make Your own Rosewater:
Use aromatic roses. Pick freshly opened flowers in the early morning or in the cool part of the day. Make sure they have not been sprayed with pesticides. Detach the petals and place them in a bowl or strainer and rinse well. When detaching rose petals, pull gently as they bruise easily. Fill a pot with clean rose petals. Pour boiling water over and cover with a lid. Allow to stand. Place the cooled mixture in the refrigerator overnight. Strain. You'll have a beautifully colored liquid that you can use in recipes that call for the addition of rosewater.
Pour leftover liquid into ice cube trays and freeze. Store ice cubes in a plastic bag for future use. Thaw the cubes each time you need rose-flavored liquid.
Keyword chocolate, pot de creme, rose petal