Chocolate Pots de Crème
Updated Oct 29, 2023
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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!
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!
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.
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.
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.
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!
Pour and chill. Pour the custard into six ramekins and refrigerate for about 2 hours, until they’ve completely set.
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!
- 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!
- Chocolate Mug Cake
- Amazing Paleo Chocolate Cake (or these Paleo Chocolate Cupcakes!)
- Sweet Potato Brownies
- Homemade Nutella
- Chocolate Hummus
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.
Easy Chocolate Pots de Crème
- 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.
- 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.
- 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.
- 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.
- Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
- 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.
- 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.
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