Chocolate Pots de Crème

Silky smooth, rich, ultra chocolatey, and SO. GOOD. These Chocolate Pots De Crème are so easy to make and the perfect dessert for any occasion!

Course: Desserts

Cuisine: French

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: custards

Calories: 435kcal

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.

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.