Chocolate Pot de Creme is a rich and chocolatey dessert, with a smooth and creamy texture. Top it off with a bit of fresh whipped cream and berries or almonds for the perfect treat!
Bittersweet Chocolate Pots de Creme
An authentic Chocolate Pots de Crème recipe is often complex, but we’ve made it easy so everyone can enjoy it without the hassle! This fancy dessert is essentially a more decadent chocolate pudding or chocolate custard. With its vanilla bean flavor amongst the decedent chocolate taste, you won’t be able to get enough of this.
This is also the most romantic and delicious french dessert to make on Valentine’s day for your special someone. Serve with a side of freshly sliced strawberries, and let the romance begin! However, it’s generally a great recipe during any holiday season. It’s perfect as a make-ahead dessert because it stores well, so you have plenty of time to prepare before your event without worrying about last-minute baking!
Why You’ll Love this Pot de Creme Recipe:
- Easy-to-make: Other Pot De Creme recipes can be laborious, but we’ve made a simple version that gives you the same delicious results!
- Texture and taste: This smooth texture and the decadent sweet taste will make your mouth water and keep you coming back for more!
How to Make Chocolate Pots de Creme
Be sure to see the recipe card below for full ingredients & instructions!
- Add the heavy cream and milk to the saucepan set over medium heat. When the milk begins to steam and small bubbles form, remove it from the heat and add the chopped chocolate to the cream and whisk until the chocolate is fully melted.
- Add the egg yolks, sugar, vanilla, and instant espresso powder (if using) to a large heat-proof bowl. Whisk until well combined. Next, slowly pour the chocolate-cream mixture into the egg yolks, whisking constantly.
- Divide the custard into four ramekins and place them in a large high-sided pan, and fill the pan with water until it reaches halfway up the sides of the ramekins. Then cover the pan with foil.
- Bake and then after, allow the custards to cool completely in the water bath and then place them in the fridge before serving and enjoying!
Ingredient Notes
- Dairy: 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.
- Chocolate: I’m using Ghirardelli 60% Bittersweet chocolate in this recipe, but any good quality chocolate will work!
- Egg Yolks: Add richness and help thicken the custard.
- Sugar: Sweetens the pots de creme.
- Vanilla: Enhances the sweetness and flavor of the chocolate.
- Instant Espresso Powder: Adds just a hint of bitter coffee flavor that enhances the sweetness of the chocolate. If you don’t have any on hand, feel free to leave it out.
Pot de creme is a French custard that is briefly cooked on the stovetop, then baked in small porcelain cups in the oven until set.
Pots de creme is pronounced poh-du-crem.
Pot de creme is a thickened custard that is baked in the oven to a dense consistency, whereas mousse is uncooked, light, and fluffy.
The texture may be a bit runny after cooking, but they should set up once they have had time to chill in the refrigerator.
Recipe Tips and Tricks
- Jiggle test: 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.
Make Ahead Instructions
Chocolate pots de creme can be made up to 1 day in advance and stored covered with plastic wrap in the refrigerator until ready to serve. If making ahead, wait to garnish the pots de creme until just before serving.
Storage Instructions
Store leftover chocolate pots de creme tightly covered with plastic wrap in the refrigerator for up to 3 days. Enjoy cold or let stand at room temperature for 10-15 minutes before serving.
Freezing Instructions
Freeze chocolate pots de creme tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
Substitutions
- For dairy-free pots de creme, use coconut milk.
- If you’re a dark chocolate lover, feel free to use dark chocolate instead of bittersweet.
- For a different flavor, swap the granulated sugar with brown sugar.
- Swap 2 tablespoons of the heavy cream with 2 tablespoons of Irish Cream or Creme de Menthe for boozy pots de creme.
Serving Suggestions
- These pots de creme are best enjoyed just barely chilled. I like to remove them from the fridge 10-15 minutes before serving so they have time to warm up a bit.
- I love to serve these custards with fresh whipped cream and fresh fruit.
- If you’re feeling adventurous, top the pots de creme with a small spoonful of fresh whipped cream, a drizzle of very good quality olive oil, and a sprinkle of flakey sea salt. It’s delicious!
Tips for the Best Chocolate Pots de Creme
- 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.
- Let the pots de creme cool completely before serving to allow them to set up properly.
I hope you love this Chocolate Pots de Crème Recipe! Serve as is, top with whipped cream and/or strawberries—and enjoy!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Pots de Crème Recipe
Ingredients
- 1½ cups heavy whipping cream 341 grams
- ½ cup whole milk 114 grams
- 4 ounces good-quality bittersweet chocolate 113 grams, finely chopped
- 4 large egg yolks 56 grams
- ¼ cup granulated sugar 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 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
- For dairy-free pots de creme, use coconut milk.
- If you’re a dark chocolate lover, feel free to use dark chocolate instead of bittersweet.
- For a different flavor, swap the granulated sugar with brown sugar.
- Swap 2 tablespoons of the heavy cream with 2 tablespoons of Irish Cream or Creme de Menthe for boozy pots de creme.
- 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.
- Let the pots de creme cool completely before serving to allow them to set up properly.
- These pots de creme are best enjoyed just barely chilled. I like to remove them from the fridge 10-15 minutes before serving so they have time to warm up a bit.
- I love to serve these custards with fresh whipped cream and fresh fruit.
- If you’re feeling adventurous, top the pots de creme with a small spoonful of fresh whipped cream, a drizzle of very good quality olive oil, and a sprinkle of flakey sea salt. It’s delicious!
I love this recipe, very easy to make
Thanks so much for stopping by, Ray!