Chocolate Pot De Crème
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Indulge in these rich and silky Chocolate Pots de Crème, made with just four ingredients. They deliver the perfect balance of creamy texture and intense chocolate flavor for a dessert that’s easier to make than you might think!
These Chocolate Pots de Crème are simple yet elegant, making them a go-to dessert for any occasion. Whether you’re hosting a dinner party or just treating yourself, this recipe offers a luxurious experience with minimal effort. Using pantry staples like egg yolks, sugar, cream, and chocolate, this smooth, rich dessert feels as sophisticated as homemade chocolate soufflés but is easy enough for everyday baking.
Baking in a water bath, just like our maple, pumpkin, and coconut crème brûlées, ensures the perfect creamy consistency. While a water bath might sound intimidating, it’s actually quite straightforward. After placing the ramekins inside the pan and setting it on the oven rack, carefully pour in the hot water, and you’re good to go!
This dessert is perfect for everything from an indulgent treat to a special occasion dinner. Pair it with a glass of port, a smooth brandy, or even a cup of coffee for a well-balanced finish. For an extra indulgent touch, top it with Chantilly cream or a scoop of homemade vanilla ice cream.
These Chocolate Pots de Crème Are:
- Only four ingredients, most of which you likely already have on hand.
- Easy to make ahead for dinner parties or a quick treat during the week.
- The perfect texture—rich, velvety, and just the right amount of chocolatey indulgence.
Equipment Needed
- 2 Quart Pot – For heating the cream.
- Mixing Bowls – For combining all the components of this recipe.
- Hand Mixer – To beat the egg yolks and sugar until light and ribbony.
- Whisk – For tempering the eggs with the cream and mixing in the chocolate.
- Crème Brûlée Pan – Provides everything you need to bake these custards successfully, ensuring even baking without curdling.
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
- Heavy Cream – Provides the creamy base for the custard.
- Egg Yolks – Create the rich, silky texture.
- Sugar – Balances the chocolate and adds sweetness.
- Dark Chocolate – Gives these pots de crème their rich, intense flavor, making it ideal for this recipe.
How To Make Chocolate Pots de Crème
- Preheat the oven to 300℉/150℃. This low temperature ensures an even bake for this custard.
- Beat the egg yolks and sugar until pale and ribbony. This helps incorporate air, giving the final custard a smooth, light texture.
- Heat the cream. Bring it to a simmer, stirring occasionally to keep a skin from forming.
- Slowly temper the eggs by whisking the hot cream, a small amount at a time, into the egg and sugar mixture. This prevents the eggs from scrambling by gently raising their temperature.
- Melt the chocolate by stirring it into the custard base.
- Pour into the ramekins. Divide the custard evenly between the ramekins, filling each about ¾ full.
- Prepare the water bath by carefully pouring the boiling water into the pan until it is halfway up the sides of the ramekins. This helps the custards bake gently and evenly.
- Bake for 30 minutes. The pots de crème should be set around the edges while still being a little jiggly in the middle. Carefully remove the ramekins from the water bath and cool to room temperature before refrigerating.
Perfect Pairings
While these chocolate pots de crème are amazing on their own, you can pair them with toppings to make them even more indulgent (and delicious!😉). Here are some of our favorites.
Choosing The Right Type Of Chocolate
The type of chocolate you choose will determine the flavor and intensity of your pots de crème. A dark chocolate with 63% cocoa solids strikes a nice balance between sweetness and rich chocolate flavor. If you prefer something sweeter, you can opt for milk chocolate. The key is to use a chocolate you love since it’s the star of this dessert.
When you make this Chocolate Pot De Crème, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Chocolate Pots de Crème
Ingredients
- 6 large egg yolks, room temperature
- 7 Tablespoons granulated sugar
- 2 cups heavy cream
- ¾ cup dark chocolate
Instructions
- Heat oven to 300℉/150℃.
- In a medium bowl, combine egg yolks and sugar.
- Beat with an electric mixer until light yellow and ribbony, about 3-4 minutes. Set aside.
- Heat cream just until it starts to bubble around the edges.
- Use a whisk to incorporate a small amount of hot cream into egg mixture.
- Continue whisking in small amounts at a time until all cream is combined.
- Add chocolate pieces.
- Stir until chocolate is completely melted and mixed in.
- Pour into individual ramekins, filling each about ¾ full.
- Set in pan.
- Boil enough water to fill the pan to halfway up the ramekins.
- Set pan with ramekins on oven rack.
- Pour boiling water in bottom of pan to halfway up the ramekins.
- Bake for 30 minutes.
- Remove from oven and carefully remove the ramekins from the water bath.
- Allow to cool at room temperature.
- Refrigerate until cold, about 2 hours.
Notes + Tips!
- Make Ahead and Storage: These pots de crème can be made 2-3 days in advance. Once cooled, wrap tightly with plastic wrap and refrigerate until needed.
- Chocolate: Use a good quality chocolate that you enjoy eating on its own as the flavor will shine through in the custard.
- Cream: Stir frequently while heating to prevent a skin from forming. If a skin does develop, simply scoop it out before mixing the cream with the eggs.
- Eggs: Tempering the eggs properly is key to avoid curdling. Pour the cream slowly, in small amounts, while whisking continually. If the eggs scramble, you can strain the mixture, though you may lose some custard in the process.
- Additions: For a little extra flavor, stir in a tablespoon or two of chocolate liqueur, bourbon, or rum.
- Baking: Using the recommended pan will make handling the pots de crème easier. If you don’t have a specialty pan, a large sheet cake or roasting pan works well. Place a towel in the bottom to keep the ramekins from sliding.
- Water Bath: The safest and easiest way to fill the water bath is by using a tea kettle to heat and pour the boiling water. This helps direct the water where you need it – in the pan and away from you and the custard.
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