Little Chocolate Cream Pots

6 servings, ready in 2 hours and 30 minutes


  1. Bring the milk and cream to the boil in a saucepan

  2. Mix the egg yolks

  3. Slowly whisk the eggs into the boiling liquid

  4. Remove from heat until the hob is cooler.

  5. Return to hob on a low heat stirring constantly for 5 minutes, until the mixture coats the back of a spoon

  6. Break the chocolate into small pieces and add to the pan, continue stirring for 5 minutes

  7. Take off the heat and add the Splenda® Granulated Sweetener

  8. Whisk until the cream becomes light and fluffy and has cooled down

  9. Pour the mixture into small glasses or ramekins

  10. Chill in the refrigerator for at least 2 hours before serving


You can replace the chocolate with vanilla. Take 2 vanilla beans, split them and scrape out the vanilla seeds. Add them to the milk.


  • 200ml skimmed milk
  • 200ml low-fat whipping cream
  • 4 egg yolks
  • 1 level tbsp SPLENDA® Granulated Sweetener
  • 150g dark chocolate

Nutrition information

per serving
Energy 306kcal
Fat 24.00g
of which saturates 13.60g
Carbohydrate 18.5g
of which sugars 18.50g
Fibre 0.80g
Protein 5.00g
Salt 0.10g

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