Chocolate Toffee Cream Pots

1 Hour 35 Minutes4 People

This recipes yields enough food for an average of 4 portions.


8 ounces good quality bittersweet chocolate

2 tablespoons sugar

1 cup Borden Heavy Whipping Cream

4 egg yolks

1 teaspoon vanilla powder* or vanilla extract

Fresh whipping cream for garnish

Chopped toffee candy such as a Heath bar for garnish


Melt the chocolate in a double boiler. Add the sugar and blend with a whisk. Gradually, add the cream, beating constantly until well blended. Remove from the hot burner. In a separate bowl, beat the egg yolks well. Whisk about ¼ of the chocolate mixture into the egg yolks, beating constantly. Add the egg/chocolate mixture back into the chocolate mixture, beating constantly. (The purpose of this is to avoid overheating and cooking the egg mixture.) Blend in the vanilla. Portion into serving cups. Chill for at least one hour. Garnish with Borden’s Perfectly Rich Whipped Cream and a sprinkle of chopped toffee candy.

*Vanilla powder is sold in cooking stores and baking supply shops.

Elsie’s Tip: The petite size of this dessert lends it to fun and pretty bowls—demitasse cups, cordial glasses and silver baby mugs make good serving options.