Chocolate Pots de Crème Recipe

If you’ve ever wished for the silkiest, most luxurious spoonful of chocolate to melt on your tongue, Chocolate Pots de Crème will make your dessert dreams come true. This French-inspired custard is elegantly rich, impossibly creamy, and the ultimate treat for chocolate lovers—yet it’s surprisingly simple to prepare at home. Whether you’re celebrating something special or just indulging in a little weeknight decadence, this recipe brings pure cocoa bliss to your table.

this Recipe

Ingredients You’ll Need

Chocolate Pots de Crème is all about quality ingredients working in perfect harmony. Each one brings its own magic to the table, creating an impossibly smooth custard with standout chocolate flavor and a velvet-soft texture.

• Heavy Cream (1 1/2 cups): This is your ticket to that dreamy, ultra-creamy mouthfeel—you simply can’t skip it for truly decadent results.
• Whole Milk (1/2 cup): Balances the richness of the cream while maintaining the perfect custardy consistency.
• Semisweet or Bittersweet Chocolate (6 oz, chopped): The star flavor; choose a high-quality bar for a deep, complex chocolate essence.
• Egg Yolks (4 large): These create the lush, custardy base that makes Chocolate Pots de Crème melt-in-your-mouth rich.
• Granulated Sugar (1/4 cup): Provides just the right amount of sweetness to complement—not overpower—the chocolate.
• Vanilla Extract (1 teaspoon): Adds warmth and subtle depth, enhancing the chocolate flavor beautifully.
• Pinch of Salt: Just a touch brings the chocolate to life and balances the sweetness.
• Whipped Cream & Chocolate Shavings (for garnish, optional): A cloud of whipped cream and a sprinkle of chocolate make for a lovely—and irresistible—finish.

How to Make Chocolate Pots de Crème

Step 1: Preheat and Prep Your Chocolate

Start by preheating your oven to 325°F (163°C)—a gentle temperature perfect for setting the custard without curdling. Place the chopped chocolate in a heatproof bowl; this makes sure it’s ready to melt instantly once the hot cream mixture is poured over.

Step 2: Heat the Cream and Milk

In a medium saucepan, combine the heavy cream and whole milk. Warm them over medium heat until they’re just beginning to simmer (look for tiny bubbles around the edges, not a rolling boil). This quick process infuses your custard with incredible richness and ensures your chocolate melts ultra-smoothly.

Step 3: Melt the Chocolate

Pour the steaming cream and milk mixture directly over the chopped chocolate. Let it sit for one minute—this gentle approach helps the chocolate soften evenly—then whisk until the mixture is beautifully glossy and perfectly smooth.

Step 4: Whisk the Egg Yolks, Sugar, Vanilla, and Salt

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt. This is where the custard begins; aim for a well-blended, pale-yellow mixture for the smoothest possible texture in your Chocolate Pots de Crème.

Step 5: Combine and Temper the Mixture

Slowly pour the warm chocolate mixture into your egg yolk mixture, whisking constantly and adding it a little at a time. This “tempering” step is the secret to avoiding scrambled eggs and results in a lusciously thick custard that’s totally dreamy.

Step 6: Strain and Prepare to Bake

Now, strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. This step makes your Chocolate Pots de Crème irresistibly silky by catching any bits of cooked egg or unmelted chocolate. Divide the custard evenly among 4 to 6 small ramekins or jars for individual servings.

Step 7: Set Up the Water Bath and Bake

Arrange the ramekins in a baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins. This gentle water bath bakes the custards evenly, preventing cracking and ensuring a perfect, creamy center. Loosely cover with foil and bake for 30 to 35 minutes, until the edges are just set but the centers still have a slight jiggle.

Step 8: Cool and Chill

Very carefully remove the ramekins from the water bath (tongs help!) and let them cool to room temperature. Then, chill in the refrigerator for at least 2 hours so the Chocolate Pots de Crème can finish setting and develop their silky, spoonable texture.

How to Serve Chocolate Pots de Crème

Garnishes

Serving Chocolate Pots de Crème with a generous dollop of whipped cream and a pinch of chocolate shavings lends a touch of elegance and contrast. The whipped cream’s airy lightness perfectly balances the rich custard, and the shavings highlight the chocolate’s depth—plus, it just looks gorgeous.

Side Dishes

While this dessert shines on its own, try pairing with crisp biscotti, buttery shortbread, or even fresh berries for a little tart contrast. A small plate of almond cookies alongside each serving always feels special and adds a delightful crunch to every bite.

Creative Ways to Present

For an extra wow factor, serve Chocolate Pots de Crème in espresso cups, vintage tea cups, or tiny Mason jars for an intimate, whimsical feel. Add edible flowers or a twist of orange zest as a garnish for a pop of color and flavor, or make a tasting flight with different percentages of chocolate to delight your chocolate-loving friends.

Make Ahead and Storage

Storing Leftovers

These custards are as practical as they are delicious—simply cover any leftover Chocolate Pots de Crème with plastic wrap and keep them refrigerated. They’ll stay fresh and fabulous for up to three days, making them a perfect make-ahead treat for entertaining or a week’s worth of nightcaps.

Freezing

If you find yourself with extra custards, you can freeze them, though the texture may lose a bit of its signature silkiness. To freeze, wrap each ramekin tightly and store for up to one month. Thaw overnight in the refrigerator before enjoying cold.

Reheating

Chocolate Pots de Crème are best enjoyed chilled, but if you’d like to take the chill off, let your ramekins sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as excessive heat can curdle the delicate custard.

FAQs

Can I use milk chocolate instead of semisweet or bittersweet?

Absolutely! Milk chocolate creates a sweeter, creamier dessert, though it will be less intense and you might want to reduce the sugar slightly to keep the flavors balanced. Choose the chocolate you love most for a treat that’s tailored to your taste buds.

Do I need ramekins, or can I use other containers?

Ramekins are classic, but you can bake Chocolate Pots de Crème in any small oven-safe cups, jars, or even espresso cups. Just be sure to check for doneness a bit early if the containers are smaller or shallower.

How do I know when the custard is perfectly baked?

When the edges are set but the centers still wobble gently when shaken, your custards are done. They’ll continue to firm up as they cool, delivering that perfect creamy texture every time.

Can I make this recipe dairy free?

You can use full-fat coconut milk and a dairy-free chocolate to make a luscious, dairy-free variation. The flavor will be a little different, but still incredibly delicious and creamy.

Why do I need a water bath?

The water bath insulates the custards so they bake slowly and evenly, preventing the eggs from curdling and ensuring your Chocolate Pots de Crème stays decadently smooth every single time.

Final Thoughts

Treat yourself and your loved ones to this French classic—Chocolate Pots de Crème is unbelievably easy, deeply satisfying, and guaranteed to impress. Whether you’re planning a fancy dinner party or simply want to savor a little moment of luxury, this recipe is pure chocolate joy in every bite. Give it a try, and prepare to fall in love with your new favorite chocolate dessert!

Print