Chocolate Pots de Crème

4.50 from 2 votes

This Chocolate Pots de Crème recipe is a creamy, chocolatey delight that's simple to make but feels indulgent. Dark, luxurious chocolate melds with rich cream, sweet sugar, and smooth vanilla to create a perfectly balanced dessert. It's just the thing when you want something special without too much work. Chill them to set, top with a dollop of whipped cream, and enjoy the velvety goodness

Prep Time20

Cook Time30

Chilling Time4

Total Time4 50

Course: Dessert

Cuisine: French

Servings:

Calories: 514kcal

Author: Joanna Cismaru

Ingredients

2 cups heavy cream
½ cup whole milk
5 ounces dark chocolate 70% cocoa, high quality, finely chopped
5 large egg yolks
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt

To Serve

whipped cream
chocolate grated

US Customary - Metric

Instructions

Preheat the oven to 325°F (165°C). Boil a kettle of water for a water bath later. Arrange six ramekins or small ovenproof dishes in a deep baking dish.
In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to simmer, then remove from heat.
Add the finely chopped dark chocolate to the hot cream mixture, stirring continuously until the chocolate is fully melted and the mixture is smooth.
In a separate mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly. Continue adding the chocolate mixture slowly, whisking continuously until fully combined. This process is called tempering, and it prevents the eggs from curdling.
Stir in the vanilla extract and a pinch of salt.
Pour the chocolate mixture through a fine-mesh sieve into the ramekins, dividing it evenly.
Carefully pour the boiling water into the baking dish to reach halfway up the sides of the ramekins. This water bath (or bain-marie) ensures even and gentle cooking.
Place the baking dish with ramekins in the preheated oven and bake for about 25-30 minutes. The pots de crème should be set around the edges but still slightly wobbly in the center.
Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, top with a dollop of whipped cream and sprinkle with grated chocolate or a dusting of cocoa powder, if desired.

Notes

Chocolate Quality: The better the chocolate, the better the pots de crème. Opt for a high-quality dark chocolate with 70% cocoa for that deep, rich flavor.
Egg Yolks: Make sure to separate your yolks cleanly. Any egg white can affect the smoothness of your pots de crème.
Tempering Eggs: When combining the egg yolks with the hot chocolate mixture, do it gradually. This is your safeguard against scrambled eggs in your dessert.
Straining: Don't skip the straining step—it ensures your dessert is smooth as silk, free from any bits that could interrupt that creamy texture.
Baking: The pots are done when they have a slight wobble in the center—think "set on the edges but jiggly in the middle."
Chilling Time: Patience is key. The pots need to chill for at least 4 hours to set properly, but they can also be made a day ahead.

Nutrition