Chocolate Pots de Crème


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This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey!

A half eaten chocolate pot de creme.
Photo: Gayle McLeod

Fun fact — I have a sweet spot for French desserts. They remind me of the days when I would spend hours mindlessly walking the streets of France, all while enjoying delicate desserts at every corner.

One that stood out to me though was chocolate pots de crème. Pots de crème translates to “jars of cream” and it’s essentially a rich chocolate custard. It’s thicker than a mousse or pudding, and while custards are often baked in the oven, my version is super easy with no baking required!

I’m a sucker for anything chocolate, especially pudding-like desserts (hence my chocolate chia pudding or chocolate avocado pudding). So I’m excited to bring to you a taste of my chocolate Parisian experience!

Ingredients for chocolate pots de creme

Chocolate Pots de Crème Ingredients

Just a handful of ingredients are needed to make this luscious dessert! But if you’re looking to make it dairy-free, I’ve got a few notes below.

  • Heavy Cream: The heavy cream is what helps to make it so thick and luxurious. To make it dairy-free, you can swap in coconut cream. Just make sure to use coconut cream and not coconut milk.
  • Milk: I’m using full-fat milk for a super rich consistency. But you could also use a creamy non-dairy milk such as cashew milk or oat milk.
  • Egg Yolks: You’ll only need egg yolks for this recipe. But save the egg whites to make an egg white scramble or souffle dessert!
  • Chocolate: You can use bittersweet chocolate or semisweet, it’s up to you. I prefer semi-sweet chocolate. But if you prefer a darker chocolate, see my tips in the recipe notes.
  • Espresso Powder: This is optional, but I always love to use espresso powder for a deeper chocolate flavor. Don’t worry though, you won’t taste any coffee!

Helpful tip: Chocolate pot de crème is generally quite thick. So if you’d like to make it a little less dense, use 4 egg yolks instead of 5.

Find the printable recipe with measurements below.

How To Make Chocolate Pots de Crème

Before we start, make sure you have six 4-ounce ramekins. If you have ones that are slightly larger though, that’s fine. You’ll just make about 4 chocolate pots de crème instead.

Heat the cream. In a small pot, whisk the heavy cream and milk over medium heat. When you start to see bubbles along the edges, remove the pot from the stovetop.

Heating milk in pot for chocolate pots de creme

Temper the eggs. As you’re whisking the egg yolks in a bowl, slowly pour in half of the hot cream mixture. Emphasis on the slow pour as your eggs can easily curdle! Then pour the tempered egg mixture back into the pot and stir together over medium-low heat for just a minute or two. Turn off the heat.

Tempering eggs in a pot for chocolate pots de creme

Add the chocolate. Add the chopped chocolate, espresso powder, and salt to the custard. Let the chocolate melt for a minute, then whisk until it’s completely smooth.

Stirring chocolate in pot for chocolate pots de creme

Strain the chocolate mixture through a fine mesh strainer into a separate bowl to remove any clumps or bubbles. You want your chocolate as smooth as possible!

Straining chocolate for chocolate pots de creme

Pour and chill. Pour the custard into six ramekins and refrigerate for about 2 hours, until they’ve completely set.

Pouring into ramekins for chocolate pots de creme

Serve. Let the chocolate pots de crème stand at room temperature for 15 minutes to soften a bit before serving. I love to garnish them with whipped cream and chocolate shavings. But you could also add sliced strawberries or other berries for a fruity touch!

A ramekin of chocolate pots de creme

Storage Tips

  • Enjoy throughout the week: Cover any leftover ramekins with plastic wrap and store them in the fridge for 3 to 4 days. When you’re ready to enjoy one, let it sit at room temperature for about 15 minutes to soften.
  • Freeze for later: If you plan to enjoy them for a future sweet treat — freeze them! Wrap them up in plastic or foil, and freeze for up to 3 months. Then when you’re craving a sweet bite, let it thaw in the fridge overnight to enjoy the next day.

More Easy Chocolate Desserts

Whether you’re serving guests or making a special treat for your partner or yourself, these chocolate recipes will hit the spot. Especially for Valentine’s Day!

I hope you love this chocolate pots de crème as much as I do! Once you give it a try, let me know how it turned out in the comment box below.

Ramekins of chocolate pots de creme

Easy Chocolate Pots de Crème

4.93 from 28 votes
Prep: 5 minutes
Cook: 15 minutes
Chill Time: 2 hours
Total: 2 hours 15 minutes
Servings: 6 servings
Author: Lisa Bryan


This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey! Watch how it comes together in the video above.



  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 6 ounces semisweet chocolate, chopped
  • ½ teaspoon espresso powder (optional)
  • ¼ teaspoon kosher salt


  • Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
    Heating milk in a pot for chocolate pots de creme
  • Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.
    Tempering eggs in pot for chocolate pots de creme
  • Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it's completely smooth.
    Stirring chocolate and milk for chocolate pots de creme
  • Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.
    Pouring chocolate through strainer for chocolate pots de creme
  • Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
    Making chocolate pots de creme
  • Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.
    White ramekins of chocolate pots de creme

Lisa’s Tips

  • Because I’m using semisweet chocolate (around 64%), there’s no need for any extra sugar. If you prefer bittersweet chocolate (around 70%) I’d recommend whisking 2 to 3 tablespoons of coconut sugar (or any other granulated sugar) with the egg yolks before tempering with the hot cream.


Calories: 372kcal | Carbohydrates: 18g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 133mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 879IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 2mg
Course: Dessert
Cuisine: French
Keyword: Chocolate Pots de Creme, pots de creme
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Like some others below. Mine didn’t set. Think you need to add a little more description in the mixing/whisking process, maybe some approximate timings. Thanks.

    1. Thanks for the feedback, Alistair. I’ll make a note of the timings next time I make it and add that in. :)

  2. Really nice finale to our Easter brunch. I used 70% cocoa by Lindt and added the suggested coconut palm sugar as well as espresso powder. Topped it with whipped cream and strawberries- delicious.5 stars

  3. I ended up having to bake these because it never set in the fridge. I followed the recipe exactly. However baking them then chilling for a bit worked well! 325 for 30 minutes. So, still 4 stars for flavor, as they were absolutely decadent!4 stars

    1. Hi Trisha – that’s so strange they didn’t set up. I’ve never had that issue, but it sounds like a problem may have happened when thickening the custard in the pot. I’d double check those steps next time. :)

  4. Great flavor but mine didn’t set until I put it in the freezer for a few hours. Any idea what I did wrong? I’d love to learn!4 stars

    1. Hi Alaina – it sounds like your custard may not have thickened enough on the stove before chilling. :)

  5. I think I will try this recipe! I have learned how to make chocolate mousse and tiramisu at my oldest grandchildren request! I am sure she would love these chocolate pots de creme too!

  6. I was nervous to make these, but they were delicious! I used Lindt 70% and needed the full 3 tbsp additional sugar suggested. The flavor w the espresso powder and homemade sweetened whipped cream (1 cup whipping cream, 1/4 cup powdered sugar – whipped in mixer) was the perfect combo. Thank you so much! I also adore your vitamin hummus recipe and I am middle eastern, so I am picky!!5 stars

  7. I am totally allergic to dairy so I’ll use coconut cream instead of the heavy cream. Would it work with unsweetened almond milk instead of the cow’s milk, or would canned coconut milk work better?5 stars

    1. Hi Sue – I think either should work as a milk replacement, as long as it’s about the same consistency as regular milk. Let us know how they turn out!

  8. So delicious! I make it with Lillis chocolate to cut back on sugar. I also add 1 tablespoon of chia seeds to each portion. It’s so good!!!5 stars

  9. Lisa you’re going to kill me with this recipe wow mmm looks so yummy lol I’m going to try it thou I’m a chocolate lover that’s why I’m so chubby lol.

  10. Thank you Lisa for this recipe :)
    I was wondering if you had a suggestion for using a fresh espresso shot as opposed to the powder. Do you think this could work out?

  11. These are so easy and so good! I made them dairy free using silk dairy free heavy cream and lite coconut milk and the flavor was excellent. Topped with some coconut whipped topping and shaved Hu salty dark chocolate – amazing!!5 stars

  12. If you can freeze this, why not freeze in ice cube molds and when frozen coat them in chocolate… That would make a very special dessert or treat.
    I can see so many uses for this chocolate goodness! Thank you!!!5 stars

  13. I’ve been looking for the perfect Valentine’sDay dessert and this is it! Thank you. Can’t wait to serve it to hubby after a romantic dinner tomorrow

      1. They were amazing! Served them with fresh whipped cream and raspberries, which brought it to a whole new level. Thanks so much for the recipe! I’ve made chocolate mousse, creme brulee, and chocolate souflee within the past two weeks (I’m on a French dessert binge) but I never see pots de creme recipes for some reason! Lovely little treat5 stars