Tassel Ridge Chocolate Pots de Créme


  • cups heavy cream
  • 1 6- oz pkg semi-sweet chocolate chips
  • 2 egg yolks
  • 3 Tbsp Tassel Ridge
  • Finalé Raspberry
  • fresh raspberries optional


  1. Heat cream, in small saucepan, to just below a boil with small bubbles forming around edges. Put chocolate, egg yolks, Tassel Ridge Finalé Raspberry, and hot cream in blender. Blend until smooth and chocolate is melted. Pour into 6 individual serving dishes (or stemmed glasses). Refrigerate at least 3 hours until pudding-like consistency. Garnish with raspberries, if desired. Serves 6.

Recipe Notes

Chef’s Note: If you worry about raw eggs and food safety issues, use pasteurized eggs.

Wine Recommendation—Tassel Ridge Finalé Raspberry 

These Chocolate Pots de Crème are made with Tassel Ridge Finalé Raspberry and are garnished with raspberries, so Finalé Raspberry will be a nice complement to this dessert. Or, enjoy this dessert wine with its rush of tart raspberry aroma and flavor, and made entirely from raspberry juice, as or after dessert. —Bob Wersen, Owner, Tassel Ridge Winery