• 350g GODIVA 72% Dark Chocolate Signature
  • 30ml GODIVA Hazelnut Coffee Grounds
  • 1/8 teaspoon salt for step 1
  • 320ml full-fat milk
  • 2 eggs, room temperature, beaten
  • 475ml double cream
  • 50g caster sugar
  • 1/8 teaspoon salt for step 5


  1. Combine GODIVA Signature chocolate, coffee grounds, sugar, and salt in a blender.

  2. Heat the milk over medium-high heat for 2 to 3 minutes until hot but just before simmering. Remove from heat and pour over chocolate in the blender.

  3. Blend the mixture until smooth and slowly add in the beaten eggs to the blender while it's running. Continue blending until fully smooth.

  4. Pour the chocolate mixture into eight ramekins, then cover and chill until set — at least 4 hours.

  5. Whip the double cream, caster sugar, and salt on medium-high in a stand mixer with a whisk attachment until soft peaks form. Top the Pots de Crème with whipped cream and serve.

Optional: Top with edible flowers to make them extra pretty.

Enjoy your delicious Pots de Crème!

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