Indulge in the velvety richness of Chocolate Pot De Crème, a dessert that feels like a luxurious escape. With its silky-smooth texture and deep, decadent chocolate flavor, each spoonful is pure bliss. This classic French treat is surprisingly simple to make, requiring just 20 minutes of prep and 40 minutes of baking. Perfect for impressing guests or treating yourself, it’s a dessert that balances elegance with ease.
The combination of creamy custard and intense chocolate creates a harmony of flavors that’s both comforting and sophisticated. Topped with a dollop of whipped cream or a sprinkle of cocoa, it’s a dessert that delights the senses. Whether for a special occasion or a cozy night in, this recipe promises to satisfy every chocolate lover’s craving.
Ingredients for Chocolate Pot De Crème
- 8 oz (226 g) 60% chocolate, finely chopped (use high-quality chocolate for best results)
- 2 cups (475 ml) heavy cream
- ⅔ cup (160 ml) whole milk
- ¼ teaspoon salt
- 6 large egg yolks
- ⅓ cup (70 g) granulated sugar
- ½ teaspoon vanilla extract
Optional Whipped Cream
- ¾ cup (177 ml) heavy cream, cold
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 325°F (160°C).
- Place the finely chopped chocolate in a large heatproof bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Set aside.
- In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium-low heat until steaming (do not boil).
- Remove the cream mixture from heat. Slowly pour it into the melted chocolate while whisking continuously until smooth.
- In a separate bowl, whisk the egg yolks and sugar gently until well combined (avoid over-whisking to prevent air bubbles).
- While whisking the egg mixture, slowly drizzle the chocolate mixture into it until fully combined.
- Stir in the vanilla extract.
- Pour the mixture through a fine mesh strainer into a bowl or large measuring cup, then evenly distribute into ramekins (each ramekin should hold a little less than ⅔ cup).
- Place the ramekins in a roasting pan. Carefully pour water into the pan until it reaches ⅔ up the sides of the ramekins.
- Bake on the center rack for 35-40 minutes, until the edges are set but the center is slightly jiggly (an instant-read thermometer should read 160°F/73°C).
- Remove the roasting pan from the oven and let the ramekins cool in the water for 15 minutes.
- Use tongs or a towel to carefully remove the ramekins from the water. Let them cool completely on a cooling rack for 30-60 minutes.
- Cover each ramekin with plastic wrap and refrigerate for at least 2-3 hours, until fully chilled.
- Before serving, let the pot de crème sit at room temperature for 15 minutes to soften slightly.
- Optional Whipped Cream: Combine cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until thick and fluffy. Dollop over the pot de crème and garnish with chocolate shavings or fresh fruit, if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Chocolate Pot de Crème with a dollop of homemade whipped cream for a classic touch. For a fruity twist, garnish with fresh berries like raspberries or strawberries. If you’re feeling indulgent, sprinkle with chocolate shavings or a drizzle of caramel sauce. Serve with a side of biscotti or shortbread cookies for a delightful crunch.
Storage Tips: Keep It Fresh and Creamy
Store your Pot de Crème in the refrigerator, covered with plastic wrap, for up to 3 days. For longer storage, freeze individual ramekins in an airtight container for up to 1 month. Thaw in the fridge overnight before serving. Let it sit at room temperature for 15 minutes to soften slightly for the best texture.
Time-Saving Hacks for Busy Bakers
To save time, melt the chocolate in a double boiler while heating the cream and milk simultaneously. Use a fine mesh strainer to skip the step of straining the mixture later. If you’re short on time, skip the whipped cream and top with a sprinkle of cocoa powder or a few chocolate chips for a quick yet elegant finish.
Equipment Essentials: Tools You’ll Need
For this recipe, you’ll need a roasting pan for the water bath, ramekins (about 6 oz each), and a fine mesh strainer for a silky-smooth texture. A whisk and heatproof bowl are essential for combining the ingredients. If you don’t have a microwave, use a double boiler to melt the chocolate gently.
Recipe Variations: Customize Your Dessert
Experiment with different chocolate percentages for varying levels of richness—try 70% dark chocolate for a deeper flavor. Add a pinch of espresso powder to enhance the chocolate notes. For a boozy twist, stir in 1 tablespoon of liqueur like Grand Marnier or Baileys into the custard mixture before baking.
Chocolate Pot De Crème
Ingredients
- 8 oz 60% chocolate finely chopped (see note)
- 2 cups heavy cream
- ⅔ cup whole milk
- ¼ teaspoon salt
- 6 large egg yolks
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Whipped Cream (optional)
- ¾ cup heavy cream cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325F (160C).
- Place finely chopped chocolate in a large heatproof bowl and microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside.
- In a medium saucepan, combine heavy cream, whole milk, and salt. Heat over medium-low heat until steaming.
- Remove from heat and, very slowly, while whisking, gradually pour into the melted chocolate, whisking until smooth.
- Meanwhile, in a separate dish, combine eggs and sugar and whisk gently until well combined (try not to incorporate too much air or whisk too vigorously, as this could make your pot de crème rise and fall in the oven).
- While whisking the eggs, slowly drizzle the chocolate mixture into the egg mixture until combined.
- Stir in vanilla extract.
- Pour through a fine mesh strainer into a bowl or large measuring cup, then pour evenly into ramekins (each ramekin will need a little less than ⅔ cup of the mixture).
- Place ramekins in roasting pan then carefully pour water around the ramekins, filling ⅔ up the sides.
- Transfer roasting pan to center rack of oven and bake for 35-40 minutes, until mixture is just set on the edges. It should be a bit jiggly in the center if jostled but should not slosh in the ramekin like liquid. (if using a thermometer, an instant read thermometer inserted in the center of the custard should read 160F/73C)
- Carefully remove roasting pan from the oven and allow ramekins to cool in the water for about 15 minutes.
- Once slightly cooled, use tongs or a towel to carefully remove from the water and allow to cool completely on a cooling rack at room temperature for 30-60 minutes.
- Cover each ramekin with plastic wrap and refrigerate at least 2-3 hours, until completely chilled.
- To serve: Remove from refrigerator and allow to sit at room temperature for about 15 minutes to soften slightly (if served straight from the refrigerator, you may notice a mildly grainy texture). While they soften, prepare whipped cream, if using.
- Whipped Cream: Combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat on high speed until thick and fluffy. Dollop evenly over pot de crème before serving. If desired, garnish with chocolate shavings or fresh fruit before serving.