Cookies and Cream Pots de Creme

Cookies and Cream Pots de Creme


  • 6 large egg yolks
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups ( I2-ounces) good-quality semi-sweet chocolate chips
  • 1 ½ cups light cream or vanilla soy milk
  • 6 Oreo cookies or parve chocolate sandwich cookies
  • 1 cup heavy cream or nondairy whipping cream
  • 3 tablespoons confectioners sugar


In a small bowl or cup, place the egg yolks, vanilla, and salt. Set aside.
Place the chocolate chips into the bowl of a food processor fitted with a blade, or in a blender Process the chocolate chips for I minute.

Meanwhile, heat the cream or soy milk in a small pot over medium heat. just begins to boil, pour it over the chocolate in the food processor. Cover and cool for 30 seconds to melt the chocolate.

Add the egg-yolk mixture. Pulse for IO seconds, until smooth. Pour into 6 teacups or pots de creme bowls. Break I cookie into each cup. Gently stir.
Place the pots de creme into the refrigerator to chill for 3-4 hours

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Recipe by Susie Fishbein