Pots de creme are a classic and luscious French dessert. Translated to “pots of cream,” they are individual ramekins filled with a silken custard, often chocolate.

Marvelously French in sensibility, pots de creme are simple yet refined, timelessly appealing and crafted with a short list of quality ingredients.

They are versatile, as well, presented unadorned and understated for easy eating or garnished with a little bling for a special occasion.

These terrines of chocolate get dressed up for Valentine’s Day with an infusion of raspberry liqueur rippling through the custard for celebratory sparkle. Raspberry and chocolate are a classic pairing. The fresh tartness of the berry balances the creamy richness of the chocolate, essentially lightening and brightening each bite.

Serve with a dollop of whipped cream — infused with raspberry liqueur, of course — and a few fresh berries for a dessert worthy of your Valentine.

Pots de creme should be prepared at least six to 24 hours in advance of serving, which is ideal for easy entertaining.

Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer. Learn more at TasteFoodBlog.com. ©2025 Lynda Balslev, distributed by Andrews McMeel Syndication