Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dark chocolate, chopped; 1 cup heavy cream; 1/2 cup whole milk; 4 large egg yolks; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Sweet Baking Favorites

I absolutely love making Chocolate Pots de Crème because they are the perfect blend of indulgent chocolate flavor and creamy texture. Each spoonful is a luscious experience that brings joy to anyone who tries it. The best part is how simple the recipe is, yet it feels so luxurious. I enjoy serving these delightful desserts at dinner parties, and I often get asked for the recipe. Trust me, once you've tried them, you'll want to make them again and again!

Created by

Lauren Mitchell

Last updated on 2026-01-08T13:53:37.012Z

When I first tried making Chocolate Pots de Crème, I was amazed at how such a rich dessert could be constructed with just a few simple ingredients. From the moment I mixed the chocolate with the egg yolks and cream, the aroma filled my kitchen with a comforting warmth. I learned that using high-quality chocolate makes a significant difference, elevating the dessert to something extraordinary.

What really sets this recipe apart for me is the method of gently cooking the custard in a water bath. This technique ensures a luxuriously smooth texture without the risk of curdling the eggs. I also love experimenting with different flavors, like adding a touch of espresso or vanilla bean to enhance the chocolate richness!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The star of Chocolate Pots de Crème is undoubtedly the dark chocolate. Using a high-quality chocolate with at least 70% cocoa solids will enhance the richness and depth of flavor in the final dessert. The chocolate should be finely chopped to ensure it melts smoothly. I recommend choosing organic chocolate when possible, as it tends to have a cleaner taste with fewer additives, thus elevating your dessert experience.

In this recipe, whole milk and heavy cream work together to create a luxuriously creamy texture. While you might be tempted to substitute low-fat milk, I advise against it—doing so can lead to a less indulgent mouthfeel. The fat content is crucial for achieving that melt-in-your-mouth sensation. If you need a dairy-free option, you could use coconut cream to replicate the richness, but it will impart a distinct flavor.

Baking Tips and Techniques

When baking in a water bath, also known as a bain-marie, it’s essential to ensure that the water stays hot but doesn’t spill over into the ramekins. This gentle cooking method helps the custard set evenly without curdling. Fill the baking dish with hot water—boiling water works best—before placing it in the oven. For an added precaution, place a kitchen towel at the bottom of the baking dish to prevent slipping during transfer.

Keep an eye on the baking time; the custards should be set at the edges but still have a slight jiggle in the center when done. This means they’ll continue to cook slightly from residual heat after being removed from the oven. If overbaked, the texture will become grainy and lose that smooth, creamy quality you desire. Trust the jiggly center for the best results!

Ingredients

Gather the following ingredients for a rich chocolate experience:

Ingredients for Chocolate Pots de Crème

6 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup whole milk
4 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

With these ingredients ready, you're all set to create your delectable dessert!

Instructions

Follow these simple steps for a delightful chocolate treat:

Preheat and Prepare

Preheat your oven to 325°F (160°C) and set four ramekins in a baking dish.

Melt the Chocolate

In a heatproof bowl over simmering water, melt the chopped chocolate, stirring until smooth. Remove from heat and let it cool slightly.

Mix the Custard

In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium until hot but not boiling. Whisk egg yolks in a bowl, then slowly add the hot cream mixture into the yolks while whisking continuously. Stir in the melted chocolate and vanilla extract.

Bake

Pour the custard into the ramekins and fill the baking dish with hot water halfway up the sides of the ramekins. Bake for about 30 minutes, until just set but still jiggly in the center.

Cool and Serve

Remove the ramekins from the water bath, let them cool, then refrigerate for at least 2 hours before serving. Top with whipped cream or chocolate shavings, if desired.

Now you're ready to enjoy your delicious Chocolate Pots de Crème!

Pro Tips

For an extra touch, try garnishing with fresh berries or a sprinkle of sea salt to balance the sweetness.

Serving Suggestions

To elevate your serving presentation, consider garnishing each pot de crème with a dollop of freshly whipped cream. This contrast in texture not only looks appealing but also adds a lightness to the rich dessert. For a sophisticated touch, you can also sprinkle a bit of sea salt on top to enhance the chocolate flavor and bring out a delightful balance of sweet and savory.

Another delightful option is to pair your Chocolate Pots de Crème with fresh seasonal fruits like raspberries or strawberries. Their tartness complements the rich chocolate beautifully. You can also serve them alongside a simple butter cookie or a delicate biscotti for added crunch and sophistication.

Storage and Make-Ahead Tips

Chocolate Pots de Crème can be made in advance, making them perfect for entertaining. Once fully chilled in the refrigerator for at least two hours, they will keep well for up to three days. Just be sure to cover them with plastic wrap or a lid to prevent any absorption of odors from the fridge.

If you want to freeze them, note that the texture may change slightly upon thawing. To freeze, cover the ramekins with plastic wrap and aluminum foil for optimal protection, and they can last for up to two months. When ready to serve, thaw them in the refrigerator overnight to ensure a gradual change in temperature that preserves their texture.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but it will result in a sweeter dessert. Dark chocolate gives a richer flavor.

→ How long can I store the pots de crème?

They can be stored in the refrigerator for up to 3 days.

→ What can I serve with Chocolate Pots de Crème?

Whipped cream, fresh berries, or a dusting of cocoa powder are wonderful pairings.

→ Can I freeze these desserts?

Freezing is not recommended as it may alter the texture. Enjoy them fresh!