Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200g dark chocolate, finely chopped; 2 cups heavy cream; 4 large egg yolks; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Baked Favorites

When I first discovered the joy of Chocolate Pots de Crème, I was taken aback by how simple yet decadent they are to make. The richness of chocolate combined with the silky texture creates a dessert that feels incredibly indulgent without much effort. Every time I serve these little pots of delight, I can't help but feel a sense of satisfaction seeing everyone savor each spoonful. Plus, they're perfect for any occasion, from intimate dinners to grand celebrations. Let me show you how to capture this luxurious treat in your own kitchen!

Created by

Ione Rutherford

Last updated on 2026-01-07T12:49:35.263Z

Making Chocolate Pots de Crème is one of my favorite kitchen activities because it’s all about letting the chocolate shine. The first time I tried this recipe, I melted the chocolate slowly to avoid burning it, which enhanced its flavor and led to a perfectly smooth custard. I also experimented with infusing the cream with vanilla, making the dessert even more aromatic and delightful.

Another tip I learned is to serve these pots in small ramekins, which help control portions while looking elegant. I love garnishing them with a sprinkle of sea salt or a dollop of whipped cream for contrast. Every bite is a symphony of flavors that keeps everyone coming back for more!

What You'll Love About This Recipe
Rich chocolate flavor perfectly balanced with a hint of creaminess
The elegant presentation makes them a showstopper at any gathering
Easy to make ahead, allowing you to enjoy your time with guests

The Role of Chocolate

When it comes to making Chocolate Pots de Crème, the choice of chocolate significantly impacts the final flavor. Using high-quality dark chocolate with at least 70% cocoa content will provide a deep, rich flavor and less sweetness, ensuring a balanced dessert. For a creamier result, consider incorporating a small amount of milk chocolate, but keep the dark chocolate as the main component to maintain that distinct taste.

When melting the chocolate, it’s crucial to monitor the heat. If the temperature gets too high, the chocolate can seize, turning grainy instead of smooth. To prevent this, you can use a double boiler or a heatproof bowl over simmering water, stirring consistently until the mixture is glossy and fully melted. This technique preserves the silky texture that is essential in creating an indulgent custard.

Perfecting the Custard Base

The egg yolks in this recipe not only provide richness but also aid in thickening the custard. When whisking the yolks with sugar, aim for a pale yellow and slightly thickened mixture which indicates that you're on the right track. Gradually incorporating the cream will help temper the eggs, preventing them from scrambling when heated. Pour it in slowly while whisking continuously for the best results.

After pouring the custard into ramekins, the water bath method is key for achieving a smooth texture. This method ensures that the custards bake evenly without drying out. It’s important that the water level reaches about halfway up the sides of the ramekins; too little water can lead to uneven cooking. Bake until the edges are set but the center still has a slight jiggle—this will firm up as they cool.

Ingredients

For the Pots de Crème

200g dark chocolate, finely chopped
2 cups heavy cream
4 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Make sure to use high-quality chocolate for the best flavor.

Instructions

Prepare the Baking Dish

Preheat your oven to 325°F (160°C). Place four ramekins in a baking dish and set aside.

Melt the Chocolate

In a heatproof bowl, combine the chopped dark chocolate and 1/2 cup of heavy cream. Set the bowl over a pot of simmering water and stir until melted and smooth.

Mix the Custard

In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until combined. Gradually pour in the remaining cream, mixing well.

Combine and Bake

Stir the melted chocolate into the custard mixture until fully incorporated. Pour the mixture into the prepared ramekins and fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 25-30 minutes or until just set.

Chill and Serve

Remove the ramekins from the water bath and let cool at room temperature. Once cooled, refrigerate for at least 4 hours before serving. Garnish as desired.

These can be made a day in advance for added convenience!

Pro Tips

For a luscious flavor, consider adding a splash of espresso to the chocolate mixture. It enhances the chocolate and adds depth without being overtly coffee-flavored.

Serving Suggestions

To elevate your Chocolate Pots de Crème, consider adding a dollop of whipped cream or a sprinkle of sea salt right before serving. Fresh berries, like raspberries or strawberries, provide a tart contrast to the richness of the chocolate and add a pop of color on the plate. You could also try a dusting of cocoa powder or chocolate shavings for an elegant touch.

For a unique twist, serve the pots de crème with a flavored sugar, such as lavender or vanilla bean. Just finely grind the sugar with the flavoring using a mortar and pestle and sprinkle it over the dessert for added aroma and taste. This will not only enhance the flavor profile but also impress your guests with a personal touch.

Storage and Make-Ahead Tips

Chocolate Pots de Crème can be made ahead of time, making them an excellent choice for entertaining. These little desserts can be refrigerated for up to 4 days, allowing the flavors to deepen. Just cover them with plastic wrap to prevent any absorption of odors from the fridge. Bring them to room temperature before serving for the best texture.

If you find yourself with leftovers, they can also be frozen for up to a month. Be sure to wrap each ramekin tightly in plastic wrap and then aluminum foil to prevent freezer burn. To serve the frozen pots, thaw them in the refrigerator overnight, and enjoy their rich flavors once again!

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but the flavor will be sweeter and less rich. Adjust the sugar accordingly.

→ How long can I store leftover Pots de Crème?

They can be stored in the refrigerator for up to 3 days.

→ Can I freeze Chocolate Pots de Crème?

Freezing is not recommended, as it may alter the texture after thawing.

→ What can I use to garnish the Pots de Crème?

Whipped cream, chocolate shavings, or fresh berries work beautifully!