Chocolate Pots de Crème is a luxurious, velvety French dessert that delivers deep chocolate flavor in a rich, silky custard. These decadent little pots are perfect for special occasions, dinner parties, or an indulgent personal treat. Served chilled and topped with whipped cream or chocolate shavings, this dessert is pure elegance in every spoonful.
Why You’ll Love This Recipe
- Ultra-creamy texture – Silky smooth and indulgent.
- Deep chocolate flavor – Rich, intense, and perfect for chocolate lovers.
- Easy yet impressive – Simple ingredients with a sophisticated result.
- Make-ahead friendly – Prepare in advance for stress-free entertaining.
- Customizable toppings – Serve with whipped cream, berries, or caramel drizzle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Heavy cream
- Whole milk
- Dark chocolate (60-70% cocoa, finely chopped)
- Egg yolks
- Granulated sugar
- Vanilla extract
- Espresso powder (optional, enhances chocolate flavor)
- Salt
Directions
Step 1: Prepare the Chocolate Mixture
- Heat the cream and milk: In a saucepan over medium heat, warm the heavy cream and milk until steaming but not boiling.
- Melt the chocolate: Remove from heat, add chopped chocolate, and whisk until smooth.
Step 2: Make the Custard Base
- Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks, sugar, vanilla, espresso powder (if using), and salt until well combined.
- Temper the eggs: Slowly pour a small amount of warm chocolate mixture into the yolks, whisking constantly. Gradually add the rest while whisking.
Step 3: Bake the Pots de Crème
- Preheat oven: Set to 325°F (160°C).
- Strain the mixture: Pour through a fine-mesh sieve for extra smoothness.
- Fill ramekins: Divide the custard into small ramekins or cups.
- Water bath method: Place ramekins in a baking dish, then pour hot water around them (about halfway up the sides).
- Bake for 30-35 minutes, or until just set with a slight jiggle in the center.
Step 4: Chill and Serve
- Cool at room temperature before refrigerating for at least 2 hours.
- Garnish with whipped cream, chocolate shavings, or berries before serving.
Servings and Timing
- Servings: 4-6
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Chilling Time: 2 hours
Variations
- Salted Caramel: Swirl in caramel sauce before baking.
- Mocha Flavor: Add extra espresso powder for a coffee-infused twist.
- Spiced Chocolate: Mix in cinnamon or chili powder for a warm kick.
- Dairy-Free: Use coconut milk and dairy-free chocolate.
Storage
- Refrigeration: Keep covered for up to 4 days.
- Freezing: Not recommended, as the texture may change.
FAQs
What does “Pots de Crème” mean?
It’s French for “pots of cream,” referring to the small, custard-filled ramekins.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will be sweeter—reduce the sugar slightly.
How do I know when they’re done baking?
They should be set around the edges with a slight jiggle in the center.
Why use a water bath?
It ensures gentle, even cooking and prevents the custard from curdling.
Can I make this ahead of time?
Yes! It’s best when chilled for a few hours or overnight.
What’s the best way to serve these?
Chilled, with whipped cream, shaved chocolate, or fresh berries.
How can I make it extra smooth?
Strain the custard before baking to remove any lumps.
Can I use half-and-half instead of heavy cream?
Yes, but the texture may be slightly less rich.
What type of chocolate works best?
High-quality dark chocolate (60-70% cocoa) gives the best flavor.
Can I skip the espresso powder?
Yes, but it enhances the depth of the chocolate flavor.
Conclusion
Chocolate Pots de Crème is a simple yet elegant dessert that delivers deep, rich chocolate flavor in a silky-smooth custard. Whether you’re making it for a special occasion or just treating yourself, this French classic is sure to impress. Try it today and savor the luxurious chocolate goodness!
PrintChocolate Pots de Crème
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Pots de Crème are an indulgent, French-style dessert featuring a rich and creamy chocolate custard with a velvety texture. Made with dark chocolate and gently baked to perfection, this is the ultimate treat for chocolate lovers!
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 ounces dark chocolate, finely chopped
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
For Garnish (Optional):
- Whipped cream
- Shaved chocolate or cocoa powder
- Fresh berries
Instructions
Heat the Cream & Chocolate
In a saucepan over medium heat, warm the heavy cream and milk until steaming but not boiling.
Remove from heat and whisk in the chopped chocolate, stirring until completely melted and smooth.
2. Prepare the Egg Mixture
In a separate bowl, whisk together egg yolks, sugar, vanilla extract, salt, and espresso powder until well combined.
Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent scrambling.
3. Bake the Custards
Preheat oven to 325°F (160°C).
Strain the mixture through a fine-mesh sieve to ensure a silky texture, then divide it among 4–6 small ramekins.
Place ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (this creates a water bath for even cooking).
Bake for 30–35 minutes, or until the edges are set but the center is slightly wobbly.
4. Chill & Serve
Remove ramekins from the water bath and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.
Before serving, top with whipped cream, shaved chocolate, or fresh berries if desired
Notes
- For deeper chocolate flavor, use 70% dark chocolate or higher.
- Make ahead—these keep well in the fridge for up to 3 days.
- For a boozy twist, add 1 tablespoon of Baileys, Grand Marnier, or bourbon to the custard mixture before baking.
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