Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 oz dark chocolate (at least 70% cocoa), chopped; 2 cups heavy cream; 4 large egg yolks; 1/2 cup granulated sugar; 1 tsp vanilla extract; Pinch of sea salt

Highlighted under: Favorite Baking Inspiration

I absolutely love making Chocolate Pots de Crème; they are my go-to dessert for any occasion. The silky, rich chocolate paired with just a hint of vanilla is a heavenly treat that never fails to impress. It’s surprisingly easy to whip up this gourmet dessert at home, making it perfect for dinner parties or a cozy night in. Once I discovered the technique of using tempered eggs to achieve that velvety texture, I knew this recipe would become a staple in my kitchen for years to come.

Created by

Honoria Blake

Last updated on 2026-01-08T14:21:35.762Z

In my journey to perfect the art of dessert making, I found that Chocolate Pots de Crème really stole my heart. This recipe balances indulgence with simplicity, allowing for a rich flavor explosion in every spoonful. When I first experimented with adding a pinch of sea salt, it elevated the chocolate intensity to a whole new level!

While preparing these, I learned that the key to silky smooth pots is gentle heating and a good whisk. I once overcooked the mixture, and it curdled—what a disaster! Now, I always keep a close eye on the heat, stirring gently, and it makes all the difference. You really can taste the love in the details.

        Why You'll Love This Recipe
        Decadent chocolate flavor that captivates your senses
Creamy custard texture that is silky smooth
Quick to prepare yet impressive enough for guests

      

Understanding the Ingredients

The choice of dark chocolate is crucial for this dessert. Using chocolate with at least 70% cocoa ensures a rich, intense chocolate flavor that balances beautifully with the creaminess of the custard. Brands like Valrhona or Ghirardelli are excellent choices for their consistent quality. If you prefer a sweeter pot de crème, you can choose a chocolate with a lower cocoa percentage, but it may alter the overall depth of flavor.

Heavy cream isn't just a volumizing ingredient; it contributes to the luxurious mouthfeel of the Pots de Crème. Opt for ultra-pasteurized heavy cream for the best emulsification during cooking, which helps achieve a silky smooth custard. If you're looking to lighten the recipe slightly, you can substitute half of the heavy cream with whole milk, but keep in mind that the final texture won’t be as rich or smooth.

Perfecting Your Techniques

Tempering the eggs is a critical step in this recipe that ensures a velvety texture without curdling. By slowly adding the warm chocolate mixture to the beaten egg yolks while whisking continuously, you raise the temperature of the yolks gradually. This prevents them from cooking too quickly and becoming scrambled. A good visual cue is the mixture turning a lighter shade; this indicates that the eggs are well tempered.

When baking the custards in a water bath, it’s essential to use a baking dish that is deep enough to hold the hot water without risk of splashing into the ramekins. This method aids in even cooking, preventing the custard from drying out or developing a crust. Make sure the water reaches halfway up the sides of the ramekins, and check for doneness by giving them a gentle jiggle; they should be set but still have a slight wobble in the center.

Ingredients

Gather these ingredients to create your delightful Chocolate Pots de Crème.

Ingredients

6 oz dark chocolate (at least 70% cocoa), chopped
2 cups heavy cream
4 large egg yolks
1/2 cup granulated sugar
1 tsp vanilla extract
Pinch of sea salt

Now that you have all your ingredients ready, let's move on to the steps!

Instructions

Follow these simple steps to make your Chocolate Pots de Crème.

Melt the Chocolate

In a medium saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until fully melted and smooth.

Prepare the Egg Mixture

In a bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and thick.

Combine Mixtures

Slowly pour the melted chocolate mixture into the egg yolk mixture, whisking continuously to avoid curdling. Once combined, stir in the remaining 1 cup of cream.

Bake the Custards

Preheat the oven to 325°F (160°C). Pour the mixture into small ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25 minutes.

Cool and Serve

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving, garnished with whipped cream or chocolate shavings, if desired.

Enjoy your delicious homemade Chocolate Pots de Crème!

Pro Tips

For an extra twist, consider infusing your cream with orange zest or a splash of espresso for a unique flavor blend.

Make-Ahead and Storage Tips

Chocolate Pots de Crème can be made ahead of time, making them an ideal dessert for entertaining. After cooling to room temperature, cover the ramekins with plastic wrap and refrigerate them for up to three days. The flavors will deepen over time, enhancing your dessert's richness. Just make sure to remove them from the fridge about 20 minutes before serving to allow them to take on a more pleasant eating temperature.

If you want to freeze them, wrap each ramekin tightly in plastic wrap and then aluminum foil for extra protection. They can be frozen for up to a month. To enjoy, thaw them in the refrigerator overnight and serve chilled. This can help in preserving texture, but avoid reheating them, as that could change their creamy consistency.

Serving Suggestions

When it comes to serving your Chocolate Pots de Crème, think about complementary textures and flavors. A dollop of freshly whipped cream adds lightness and contrast to the rich custard. You can also sprinkle some flaky sea salt on top for a delightful salty-sweet balance. Optionally, serve with fresh berries for a tart counterpoint or cookie crumbles for added crunch.

For a more luxurious touch, consider drizzling a warm chocolate ganache over the pots just before serving, or topping with chocolate shavings or curls. Experimenting with flavored whipped creams, like peppermint or orange zest, can also add an exciting twist to this classic dessert, allowing you to customize it for different occasions or themes.

Questions About Recipes

→ Can I use milk instead of cream?

For the best texture and flavor, it’s recommended to stick with heavy cream, but you can try a mixture of cream and whole milk.

→ How long do these pots last in the fridge?

They can be stored in the refrigerator for up to 4 days, covered with plastic wrap.

→ Can I make these ahead of time?

Absolutely! These custards taste even better after chilling, and can be made a day in advance.

→ What types of chocolate work best?

Use high-quality dark chocolate with a cocoa content of at least 70% for a rich flavor. You can also try semi-sweet or bittersweet varieties.