This Chocolate Pot De Creme is a decadent and rich French dessert that has a vibrant chocolate flavor. Thick and creamy, you’ll be unable to resist this treat.
If you love sinfully delicious chocolate desserts, then you should try these amazing lava cakes and creme Brulee.
Table Of Contents
Recipe Details
I love this Chocolate Pot De Creme recipe because it’s decadent, super chocolaty, and yet so simple. This version of the traditional French favorite is a crowd-pleaser.
- TASTE: With a strong chocolate flavor offset by a little vanilla, this dish will make any chocoholic sigh with pleasure.
- TEXTURE: Springy and creamy, this dessert is similar to a mousse, but richer and denser. It’s absolutely scrumptious.
- TIME: This Chocolate Pot De Creme will take 40 minutes to cook and 4 hours to chill.
- EASE: With 6 pantry and fridge basics, this recipe is really easy to whip up. You’ll love serving this elegant, but simple, dessert to guests.
What You’ll Need
Ingredient Notes
- Dark chocolate- With only a few ingredients, choosing high-quality dark chocolate is a must. Opt for at least 70% cacao.
- Egg yolks- These create the thick, custard-like texture of the Chocolate Pot De Creme. They’re essential to getting the right creaminess. Do not use whole eggs, you will get different resluts if you do.
- Heavy cream- Again, this is a basic for custard dishes like this one. This high-fat cream will give you just the right texture. Aim for at least 36% fat or higher.
Add-ins and Substitutions
- Substitute different chocolate- This Chocolate Pot De Creme can be made with bittersweet, semi-sweet, or any variety of dark chocolates that you prefer.
- Skip the sugar- This dessert can be made with or without sugar. Its rich flavor makes the slight bitterness actually desirable, so skip the sugar if you wish.
- Add some mint- If you like the flavor of mint chocolate, a small splash of mint extract and a garnish of mint leaf would be a great addition.
- Substitute coconut milk- If you’re going dairy-free, coconut milk is creamy enough to use in place of the heavy cream. Dairy-free chocolate will also need to be swapped in.
How to Make Chocolate Pot De Creme
- Chop the chocolate. Chop the dark chocolate into small pieces using a sharp knife. Then put the chocolate in a large mixing bowl and set it aside. Note: you want the chocolate pieices to be very small. This will help them melt faster.
- Mix together the other ingredients. In a saucepan, add the heavy cream, egg yolks, sugar, salt, and vanilla.
- Boil the custard and then add to the chocolate. Put the saucepan over medium-high heat for about 6-7 minutes, constantly whisking, letting it come to a slight boil. Then quickly take it off the heat and pour it over the chopped chocolate, stirring briskly until the chocolate has completely melted.
- Strain and pour it into the ramekins. Now pour the mixture through a fine-mesh sieve into a large spouted measuring cup. Pour it into each ramekin about 3/4 full.
- Cool and chill. Let them cool to room temperature, cover with plastic wrap, and then let them chill in the fridge for about 4 hours. Garnish with whopped cream and serve.
Pro Tip: Keep whisking as you boil the custard and then add it to the chocolate. This will ensure it melts faster and has a smooth consistency.
Recipe Tips
- Chop the chocolate very fine- Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster when the custard is added.
- Lighten it up- You can use one less egg yolk or mix skim milk with the heavy cream to make a lighter version of this dessert. The custard will be smooth, but slightly thinner.
- Strain the pot de creme- Pour it through a sieve to separate any clumps that might have accumulated from the egg yolks. This avoids a grainy texture in your dessert.
- Only fill the ramekins 3/4 of the way- The Chocolate Pot De Creme will expand slightly so don’t fill the ramekins to the very top. This will also allow room for garnishes.
FAQs
What is the difference between chocolate pudding and pot de creme?
While both chocolate pudding and chocolate pot de creme have a similar texture and flavor, they aren’t quite the same. Pudding is thickened with starch, while pot de creme is gently set with just the egg yolks.
Why is my pot de creme not set?
If the texture is off on your Chocolate Pot De Creme, it might be that the chocolate did not melt entirely or there were some clumps remaining in the custard, making it grainy. Finely chop the chocolate and strain the pot de creme mixture to create a smooth texture that sets fully.
Serving Suggestions
These delightful Chocolate Pot De Creme can be enjoyed on their own or paired with garnishes and other treats. Here are some yummy ways to serve them.
- Toppings: Garnish each one with Chantilly Cream, chocolate shavings, Chocolate Ganache, Candied Pecans, or fresh berries.
- Cookies: Serve this dessert with Chocolate Dipped Almond Biscotti or Amaretti Cookies (VIDEO)
- Coffee: Enjoy it with a hot coffee, like a Pumpkin Spice Latte, or something cold, like an Iced Caramel Macchiato. Or for the kids, some Hot Chocolate.
Make This Recipe in Advance
Make ahead: Because these can be eaten chilled, make them a day ahead, cover, and refrigerate until you’re ready to garnish and serve.
Storing: This Chocolate Pot De Creme can be stored, covered, in the refrigerator for 2-3 days. Serve chilled or allow to reach room temperature before serving.
Freeze: Make sure the ramekins are freezer-safe before wrapping them in foil and plastic wrap, and then freezing them for up to 3 months. Thaw in the fridge before serving.
More Delicious Desserts!
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Full Recipe Instructions
Chocolate Pot De Creme
Rich and creamy, this Chocolate Pot De Creme is elegant, yet easy to make. It's a real crowd-pleaser!
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Servings: 6 Ramekins
Calories: 232kcal
Equipment
Ingredients
- 6 ounces high-quality dark chocolate
- 2 cups heavy cream
- 4 egg yolks
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Chop 6 ounces of dark chocolate using a sharp knife. Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster. Then add the chocolate into a large mixing bowl and set it aside. Note: you want the chocolate pieces to be very small. This will help them melt faster.
- In a saucepan, add 2 cups of heavy cream, 4 egg yolks, 1/4 cup of sugar, 1/8 tsp salt, and 1/2 tsp vanilla.
- Bring the saucepan over medium-high heat for about 6-7 minutes and let it come to a slight boil making sure to stir constantly with a whisk. Then quickly take it off the heat and pour it over the chopped chocolate. Quickly stir with a whiak until the chocolate has completely melted.
- Once everything is well combined, pour the pot de creme mixture through a fine-mesh sieve into a large spouted measuring cup. The sieve will catch any clumps that might have accumulated from the egg yolks.
- Now pour the chocolate mixture into each ramekin about 3/4 full. I used 4 oz ramekins.
- Let them cool to room temperature, cover with plastic wrap and let them chill in the fridge for about 4 hours. Garnish with whipped cream, chocolate shavings, and/or berries.
Notes
- Chop the chocolate very fine- Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster when the custard is added.
- Keep an eye on the cream- You want to make sure to keep a close eye on the heavy cream while stringing constantly since it can easily boil over and burn.
- Strain the pot de creme- Pour it through a sieve to separate any clumps that might have accumulated from the egg yolks cooking. This avoids a grainy texture in your dessert.
Nutrition
Calories: 232kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 64mg | Potassium: 216mg | Fiber: 3g | Sugar: 13g | Vitamin A: 184IU | Calcium: 39mg | Iron: 4mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Liana says
Hello! I made this, after cooling butter is separated and thickened on top,do you know why it happened? Did exactly how in the recipe, same ingredients.
Dina says
Hi Liana, that is so interesting. I have never had this happen to me. I will try to make it again soon and see what might have caused that to happen. Typically, when butter separates, it’s usually because the temperature is too high and the butter separated from the sugar. I am really curious as to why this happened. I’ll do some more testing and figure out why this happened.