Chocolate Pots de Crème

Chocolate Pots de Crème (pronounced poh-duh-krem) is a rich, silky French dessert made with dark chocolate, cream, and egg yolks. This luxurious treat is like a cross between a pudding and a custard, offering a deep chocolate flavor with a velvety texture. Perfect for an elegant dinner party or an indulgent personal treat, these chocolate pots are surprisingly easy to make!

Why You’ll Love This Recipe

• Deep, Intense Chocolate Flavor: Made with real chocolate for a decadent taste.
• Creamy, Silky Texture: Smooth and rich, like a custard but even more indulgent.
• Simple Yet Elegant: A perfect make-ahead dessert for special occasions.
• Customizable: Easily adjust sweetness, richness, or toppings.
• Gluten-Free: Naturally free from gluten, making it a great dessert for all.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dark chocolate (60-70% cocoa, chopped)
• Heavy cream
• Whole milk
• Egg yolks
• Granulated sugar
• Vanilla extract
• Salt

Optional Toppings:

• Whipped cream
• Shaved chocolate
• Sea salt
• Fresh berries

Directions

this recipe

Step 1: Melt the Chocolate

1. Heat the Cream and Milk:
   • In a saucepan over medium heat, warm the heavy cream and milk until it just starts to steam (do not boil).
2. Melt the Chocolate:
   • Remove from heat and add the chopped chocolate. Stir until smooth and melted.

Step 2: Prepare the Custard

1. Whisk Egg Yolks and Sugar:
   • In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
2. Temper the Eggs:
   • Slowly pour a little of the warm chocolate mixture into the egg mixture while whisking constantly.
   • Gradually add the rest while whisking to prevent the eggs from scrambling.

Step 3: Bake the Pots de Crème

1. Pour into Ramekins:
   • Divide the mixture evenly into small ramekins or cups.
2. Water Bath (Bain-Marie):
   • Place the ramekins in a deep baking dish and fill with hot water until it reaches halfway up the sides of the ramekins.
3. Bake:
   • Preheat oven to 325°F (160°C) and bake for 30-35 minutes, until the edges are set but the center is slightly wobbly.

Step 4: Chill and Serve

1. Cool Completely:
   • Remove from the oven and let the ramekins cool to room temperature.
2. Chill:
   • Refrigerate for at least 2 hours (or overnight for the best texture).
3. Garnish and Enjoy:
   • Top with whipped cream, shaved chocolate, or berries before serving.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 45 minutes

Variations

• Extra Rich: Use all heavy cream instead of a mix of cream and milk.
• Mocha Flavor: Add 1 tsp espresso powder for a coffee-chocolate twist.
• Spiked Version: Stir in 1 tbsp of Baileys, bourbon, or Grand Marnier.
• Dairy-Free: Use coconut milk and dairy-free chocolate.
• Less Sweet: Reduce sugar slightly for a more intense chocolate flavor.

Storage/Reheating

• Storage: Cover and refrigerate for up to 3 days.
• Freezing: Not recommended, as it may change the texture.
• Reheating: Serve chilled or let sit at room temperature for 10 minutes before eating.

FAQs

What type of chocolate should I use?

Use high-quality dark chocolate (60-70% cocoa) for the best flavor.

Can I make this without a water bath?

The water bath ensures even cooking, but if skipped, the texture may be slightly firmer.

Can I use milk chocolate instead of dark chocolate?

Yes, but reduce the sugar to balance the sweetness.

How do I know when it’s done baking?

The edges should be set, but the center should have a slight jiggle.

Can I serve it warm?

It’s best chilled, but can be enjoyed slightly warm after baking.

Can I make this ahead of time?

Yes! It’s a great make-ahead dessert and gets even better after chilling overnight.

Why is my custard grainy?

It was likely overbaked or the eggs weren’t tempered properly. Straining the mixture before baking helps.

What can I serve with it?

Whipped cream, fresh berries, or a sprinkle of sea salt enhance the flavors beautifully.

Can I use a blender instead of whisking?

Yes! Blend the ingredients before pouring into ramekins for an ultra-smooth texture.

Is this similar to chocolate mousse?

Pots de Crème are denser and richer, while mousse is lighter and airier.

Conclusion

Chocolate Pots de Crème is a luxurious, velvety dessert that’s easy to make yet feels incredibly indulgent. Whether served at a dinner party or as a personal treat, its deep chocolate flavor and creamy texture make it absolutely irresistible. Try it today and enjoy a taste of classic French decadence!

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