Bittersweet Chocolate-Maple Syrup Pot de Crème

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Recipe — Bittersweet Chocolate-Maple Syrup Pot de Crème
2 portions
Metric Imperial


  • 2 teaspoons neutral gelatin powder
  • 1 tablespoon cold water
  • 1 cup 35% cream
  • 1/3 cup maple syrup (preferably dark syrup for its robust flavour)
  • 2 oz bittersweet chocolate, chopped into small pieces
  • 2 egg yolks
  • 1% milk (enough to make froth)
  • Fine maple sugar


  1. Soak gelatin in cold water for 2 and set aside.
  2. Mix cream and maple syrup in a small heavy pot and bring to a boil.
  3. Add the chocolate and egg yolks.
  4. Heat the reserved gelatin for a few seconds in the microwave and add to the pot.
  5. Pour the maple-chocolate cream into glasses, bowls or ramekins. Allow to set.
  6. Top with milk froth and fine maple sugar.

Chef’s Suggestions:
You can substitute milk chocolate for the dark bittersweet. Enjoy this dessert with a well-chilled ice cider.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.