This rich and creamy chocolate pot de creme is my dream dessert! The silky and luscious chocolate custard is made rich with egg yolks and bittersweet chocolate. It tastes so decadent but is really so simple to make with just 7 ingredients. The technique is easy, and the results are so impressive!
Chocolate Pot de Creme Recipe
Chocolate pots de creme are so romantic! I love to make them for Valentine’s Day. After all, who doesn’t want a silky pot of chocolate custard on the most romantic day of the year? This recipe is sure to impress your special someone.
I’m using heavy cream and milk in this recipe. Using both results in a smooth and decadent custard that is still soft and silky without being too rich. And a touch of espresso powder enhances the chocolate flavor even more!
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How to Store
Store leftover chocolate pot de creme tightly covered with plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or letting stand at room temperature for 10-15 minutes before serving.
Tips for Success
- Make sure the milk/cream mixture is very hot before adding the chocolate in order to melt it properly.
- Whisk constantly while pouring the milk/cream mixture over the eggs to avoid scrambling the eggs.
- There are two easy ways to test if your pudding is done. You can use a thermometer, but a simple “jiggle test” will do. If you knock or lightly shake the ramekin, if it does a firm jiggle, then consider it done. However, if it’s wavier like a liquid, it’s not.
- The texture may be a bit runny after cooking, but they should set up once they have had time to chill in the refrigerator.
Top Reader Review
- “I love this recipe, very easy to make” -Ray Born
Chocolate Pot de Creme Recipe
Ingredients
- 1½ cups heavy whipping cream
- ½ cup whole milk
- 4 ounces good-quality bittersweet chocolate finely chopped
- 4 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon instant espresso powder optional
Equipment
- Kitchen Scale (optional)
- 4 Ramekins
Instructions
- Preheat oven to 325°F.
- Add the heavy cream and milk to a medium-sized saucepan set over medium heat. When the milk begins to steam and small bubbles form around the edge of the pan, remove it from the heat.1½ cups heavy whipping cream, ½ cup whole milk
- Add the chopped chocolate to the cream and whisk until the chocolate is fully melted.4 ounces good-quality bittersweet chocolate
- Add the egg yolks, sugar, vanilla, and instant espresso powder (if using) to a large heat-proof bowl (preferably one that has a pour spout). Whisk until the egg yolks and sugar are well combined.4 large egg yolks, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon instant espresso powder
- Slowly pour the chocolate-cream mixture into the egg yolks, whisking constantly. If you add all of the hot cream at once, the egg yolks will scramble so make sure to add it slowly!
- Divide the custard into four (4-ounce) ramekins. Place the ramekins in a large high-sided pan (a large cake pan works great for this) and fill the pan with water until it reaches half-way up the sides of the ramekins. Cover the pan with foil.
- Bake for 45-50 minutes, or until the custards are set in the center and just barely jiggle when shaken.
- Allow the custards to cool completely in the water bath and then place them in the fridge to chill for at least 2 hours.
Notes
How to Make Chocolate Pot de Creme Step-by-Step
Melt the Chocolate: Preheat your oven to 325°F. Add 1½ cups of heavy whipping cream and ½ cup of whole milk to a medium-sized saucepan set over medium heat. When the milk begins to steam and small bubbles form around the edge of the pan, remove it from the heat. Add 4 ounces of chopped bittersweet chocolate to the cream and whisk until the chocolate is fully melted.
Whisk the Eggs: Add 4 large egg yolks, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of instant espresso powder (if using) to a large heat-proof bowl (preferably one that has a pour spout). Whisk until the egg yolks and sugar are well combined.
Mix the Custard: Slowly pour the chocolate-cream mixture into the egg yolks, whisking constantly. If you add all of the hot cream at once, the egg yolks will scramble so make sure to add it slowly!
Portion the Custard: Divide the custard into four (4-ounce) ramekins. Place the ramekins in a large high-sided pan (a large cake pan works great for this) and fill the pan with water until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
Bake the Custards: Bake for 45-50 minutes, or until the custards are set in the center and just barely jiggle when shaken. Allow the custards to cool completely in the water bath and then place them in the fridge to chill for at least 2 hours.
I love this recipe, very easy to make
Thanks so much for stopping by, Ray!