Chocolate Pos de Crème is the perfect dessert for chocolate lovers who want to indulge in something rich and creamy. It's a classic French dessert that is both elegant and easy to prepare, making it an ideal choice for dinner parties or special occasions.
Chocolate Pot de Crème is basically French for fancy chocolate pudding. It literally translates to Chocolate Pot of Cream. So if you want to feel super fancy, but also make a ridiculously delicious and relatively easy dessert, get these going! These Chocolate Lava Cakes are another one of my favorite simple but tasty desserts!
Why You'll Love This Recipe
- It is a rich and indulgent dessert. It will definitely satisfy any sweet tooth! Just like this Skillet Brownie.
- It is versatile. These pot de crème can be made with different types of chocolate to change the flavor and topped with different fruits or nuts.
- It's an easy dessert to make. There are very few ingredients and simple steps. My Lemon Soufflè are the same way!
- It is a classic and timeless dessert that everyone will enjoy.
- Heavy Cream will thicken the chocolate mixture and make it creamy.
- I used semi-sweet chocolate, but you can use whatever chocolate you prefer.
- It will be easier to incorporate the eggs into the mixture if they are at room temperature..
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The chocolate can be substituted for any other kind of chocolate in equal proportions to change the flavor. Dark chocolate would be delicious!
- You can top the pot de crème with different fruits or nuts.
- Infuse the cream with coffee or chai to add some extra flavor. If you're a coffee fan try out my Coffee Scones.
- Make these mini by using a smaller ramekin or jar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
STEP 2: In a small saucepan, bring the milk and cream to a gentle boil over medium heat. Add the chocolate chips and stir until melted.
STEP 4: Whisking constantly, slowly pour the chocolate mixture into the egg mixture. This will ensure that the egg doesn't cook. Pass the crème through a fine sieve, or sifter. This will catch any of the egg pieces that might have been cooked by the hot chocolate and ensure that the pot de crème are very smooth.
STEP 5: Pour the mixture into your ramekins and place the ramekins into a deep baking dish. Fill the dish up with water until at least ¾ of the way up the sides of the ramekins.
STEP 6: Bake for 40-50 minutes or until the center no longer jiggles. Remove from water and allow to cool at room temperature for about 30 minutes. Chill until ready to serve.
Whipped Cream (Optional)
Step 2: Scoop a dollop of whipped cream on each chilled Chocolate Pot De Crème.
- Check on the pot de crème often while baking. They can become over baked pretty quickly.
- Make sure the chocolate is fully melted. You can chop the chocolate up into small pieces to help it melt faster. If it is not fully melted it can make the finished product gritty.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
They are underbaked. You only want to remove them from the oven when they are slightly jiggly.
The chocolate was probably not melted all of the way.
Room Temperature: Do not store these at room temperature.
Refrigerator: If wrapped tightly with foil or plastic wrap they will last up to 1 week in the fridge.
Freezer: If wrapped tightly with foil or plastic wrap they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Chocolate Pot de Crème or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Chocolate Pot de Crème
For Pots de Crème
- ¾ cup (170 grams) milk
- ½ cup (115 grams) heavy cream
- ½ cup (85 grams) semisweet chocolate chips
- 1 large (50 grams) whole egg
- 1 large (20 grams) egg yolk
- 3 tablespoons (30 grams) sugar
- ¼ teaspoon salt
For Whipped Cream
- ½ cup (115 grams) heavy cream
- sugar to taste
For Pots de Crème
- Preheat oven to 300 degrees (F). You will need 4 small or 2 large ramekins.
- In a small saucepan, bring the milk and cream to a boil over medium heat. Add the chocolate and stir until the chocolate is completely melted.
- In a medium bowl, whisk together the whole egg, egg yolk, sugar, and salt until well combined.
- Slowly pour to chocolate mixture into the egg mixture, whisking the whole time. Pass the mixture through a sieve. Pour the crème into the ramekins.
- Place the ramekins into a deep baking dish and fill with water so it covers at least ¾ of the way up the ramekins. Bake for 40-50 minutes or until the middle of the crème no longer jiggles.
- Remove the ramekins from the water and allow to cool at room temperature for about 30 minutes. Then chill until ready to serve.
For Whipped Cream:
- In a small bowl whisk heavy cream and sugar until stiff peaks form.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Check on the pots de crème often while baking. They can become overbaked pretty quickly.