Chocolate Pots 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 Pots 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!
If you're looking for more delicious chocolate desserts I suggest you check out Fudgy Brownies, Chocolate Lava Cake, or Turtle Macarons.
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Why You'll Love This Recipe
- It is a rich and indulgent dessert. It will definitely satisfy any sweet tooth!
- It is versatile. These pots 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.
- Chocolate Pots de Crème is a classic and timeless dessert that everyone will enjoy.
Ingredients
- Milk, combined with the heavy cream, will make the pots de crème extra creamy.
- 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.
- Egg Yolk. See the above note.
- Sugar will sweeten the chocolate pots de crème.
- Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
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 inequal proportions to change the flavor.
- You can top the pots de crème with different fruits or nuts.
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-By-Step Instructions
STEP 1: Preheat your oven to 300 degrees (F). You will need 4 small ramekins or 2 large ramekins.
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 3: In a small bowl, whisk together the whole egg, egg yolk, sugar, and salt until well combined.
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 pots de crème are very smooth.
STEP 5: Pour the chocolate pots de crème 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 1: In a small bowl whisk the heavy cream and sugar together until stiff peaks form.
Step 2: Scoop a dollop of whipped cream on each chilled Chocolate Pots De Crème
Expert Tips
- Check on the pots de crème often while baking. They can become overbaked 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.
Recipe FAQs
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.
Storage Tips
Room Temperature
Do not store these at room temperature.
Refrigerator
If wrapped tightly with foil or plastic wrap the Chocolate Pots de Crème 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.
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Recipe
Chocolate Pots de Crème
Ingredients
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
Instructions
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.
Notes
- 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.
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Jess says
There’s an typo in The recipe. Should be 350F instead of 300f.
Ellie Haley says
That’s not a typo! These need to be baked at a lower temp or they will form a crunchy top
Paris says
This is one of my neW FAVORITE desserts! So easY to make and so tasty!! Rich chocolate taste But not too rich. Perfect balance.