Chocolate Pots de Creme – These pots de creme are rich and chocolatey with a smooth and creamy texture. Top it off with a bit of fresh whipped cream and berries or almonds for the perfect dessert.
Chocolate Pots de Creme
Are you ready for the ultimate indulgent chocolate dessert? These chocolate pots de creme are rich, creamy chocolate custard that’s baked in a water bath and served chilled with your favorite toppings. The recipe is easy to make but tastes restaurant-quality!
Common Questions About Making Chocolate Pots de Creme
What are chocolate pots de creme?
Chocolate pots de creme are homemade chocolate custard that is placed in a ramekin and then baked in a water bath until set. They are a very rich and creamy dessert.
How many servings does this recipe make?
This recipe makes 4 servings.
Can you make a version without chocolate?
Yes! There are plenty of non-chocolate versions online that look amazing. One that I’ve been wanting to try is THIS honey vanilla pots de creme recipe.
How long do these last?
Store any leftover pots de creme covered in plastic in the fridge for up to three days.
Serving Suggestions –
- These pots de creme are best enjoyed just barely chilled. I like to remove them from the fridge 10-15 minutes before serving so they have time to warm up a bit.
- I love to serve these custards with fresh whipped cream and fresh fruit.
- If you’re feeling adventurous, top the pots de creme with a small spoonful of fresh whipped cream, a drizzle of very good quality olive oil, and a sprinkle of flakey sea salt. It’s delicious!
Ingredient Notes –
- We’re using heavy cream and milk in this recipe– using both results in a smooth and decadent custard that is still soft and silky without being too rich.
- I’m using Ghirardelli 60% Bittersweet chocolate in this recipe but any good quality chocolate will work!
- Egg yolks add richness and help thicken the custard.
- Sugar sweetens the pots de creme.
- Vanilla enhances the sweetness and flavor of the chocolate.
- Instant espresso powder adds just a hint of bitter coffee flavor that enhances the sweetness of the chocolate. If you don’t have any on hand, feel free to leave it out.
Looking for more elegant chocolate dessert recipes? Check these out!
- Chocolate Strawberry Macarons
- Chocolate Cheesecake Mousse
- Chocolate Raspberry Cupcakes
- Chocolate Madeleines
- 1 1/2 cups heavy whipping cream
- 1/2 cup whole milk
- 4 ounces good-quality bittersweet chocolate, finely chopped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant espresso powder (optional)
- Preheat the oven to 325 degrees F.
- Add the heavy cream and milk to a medium sized saucepan set over medium heat. When the milk begins to steam and small bubbles form around the edge of the pan, remove it from the heat.
- Add the chopped chocolate to the cream and whisk until the chocolate is fully melted.
- Add the egg yolks, sugar, vanilla, and instant espresso powder (if using) to a large heat proof bowl (preferably one that has a pour spout). Whisk until the egg yolks and sugar are well combined.
- Next, slowly pour the chocolate-cream mixture into the egg yolks, whisking constantly. If you add all of the hot cream at once, the egg yolks will scramble so make sure to add it in slowly!
- Divide the custard into four (4 ounce) ramekins. Place the ramekins in a large high-sided pan (a large cake pan works great for this) and fill the pan with water until it reaches half way up the sides of the ramekins. Cover the pan with foil.
- Bake for 45-50 minutes or until the custards are set in the center and just barely jiggle when shaken.
- Allow the custards to cool completely in the water bath and then place them in the fridge to chill for at least 2 hours.
- Storage: Store any leftover pots de creme covered in plastic in the fridge for up to three days.
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