Chocolate Pots de Crème Recipe

Course: Dessert, pudding

Cuisine: French

Prep Time: 10

Cook Time: 30

Chill Time: 2

Total Time: 2 40

Servings: pots

Calories: 595kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale (optional)
4 Ramekins

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

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!

Storage: Store pots de creme covered in plastic wrap in the refrigerator for up to 3 days.

Nutrition