This Chocolate Pots de Crème recipe is so simple but so luxurious. It is the creamiest and smoothest chocolate dessert out there!
Before we get this thing going let me explain the name. 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 having a dinner party and announce “I made Chocolate Pots de Crème for dessert” people are going to be impressed. If you’re laying on the couch in your pajamas watching reality TV and eating this, you’re going to feel fancy. They’re a win all around, folks!
Ingredients for Chocolate Pots de Crème:
- Milk. This, combined with the heavy cream, will make the pots de crème extra creamy.
- Heavy Cream. This will thicken the chocolate mixture and make it creamy.
- Chocolate. I used semi-sweet, but you can use whatever chocolate you prefer.
- Egg. It will be easier to incorporate the eggs into the mixture if they are at room temperature.
- Egg Yolk. See above note.
- Sugar. This will sweeten the chocolate pots de crème.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
How to make Chocolate Pots De Crème:
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.
Step 5: 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 6: 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 3/4 of the way up the sides of the ramekins.
Step 7: 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 eat chilled Chocolate Pots De Crème.
More Chocolate Recipes
- Chocolate Pecan Pie– This chocolatey pecan pie is topped with bourbon whipped cream.
- Chocolate Dipped Earl Grey Shortbread Cookies– Tender shortbread cookies flavored with earl grey tea and dipped in chocolate.
- Brown Butter S’more Blondies– brown butter chocolate chip blondies topped with toasted marshmallows.
- Tahini and Honey Chocolate Chip Cookies– soft chocolate chip cookies flavored with honey and tahini.
More Chocolate Recipe from Kitchen 335
- Chocolate Ganache French Macarons– classic french macaron shells filled with a silky chocolate ganache.
- Marshmallow Chocolate Chip Cookies– Chewy chocolate chip cookies filled with toasted marshmallows.
- Chocolate Lava Cakes– Soft chocolate cakes with a molten center.
- Stuffed Chocolate Chip Skillet Cookie– A giant chocolate chip cookie stuffed with chocolate.
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Originally posted August 2019.
Chocolate Pots de Crème
Ingredients
For Pots de Crème
- 3/4 cup (170 grams) milk
- 1/2 cup (115 grams) heavy cream
- 1/2 cup (85 grams) semisweet chocolate chips
- 1 large (50 grams) whole egg
- 1 large (20 grams) egg yolk
- 3 tablespoons (30 grams) sugar
- 1/4 teaspoon salt
For Whipped Cream
- 1/2 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 3/4 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.
Nutrition
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Hailey says
February 11, 2021 at 7:41 amThis sounds amazing and i cant wait to try. Just an FYI your recipe says 40-500 minuTes for the bake time.
Jess says
February 12, 2021 at 8:58 amThere’s an typo in The recipe. Should be 350F instead of 300f.
Ellie Haley says
February 12, 2021 at 8:59 amThat’s not a typo! These need to be baked at a lower temp or they will form a crunchy top
Paris says
May 17, 2021 at 3:11 pmThis is one of my neW FAVORITE desserts! So easY to make and so tasty!! Rich chocolate taste But not too rich. Perfect balance.