Chocolate Pot De Crème
The simplest 4 Ingredient Chocolate Pot De Crème. It is seriously SO GOOD. Made using four simple, pantry staple ingredients, heavy cream, egg yolks (which makes this safe to eat!), chocolate, and sugar! This pot de crème is then baked in a water bath and, even though that might sound a little scary, it’s practically effortless. Finish each little pot of light and airy chocolate pot de crème off with a dollop of Chantilly Cream and plenty of chocolate shavings for a truly delicious dessert! This dark chocolate dessert is a super simple, easy, and sweet treat that’s delicious any time of year. It’s especially perfect if you’re looking for a last-minute dessert…or just need a quick chocolate fix! The best part is that you probably have all of the ingredients on hand right now!
→ This post is also available as a Web Story: Chocolate Pot de Crème
About The Recipe
We have officially made it to the first Friday of the year, and as you guys know, Friday’s need chocolate! Yes, even in healthy January. I know a lot of you might be on New Year’s diet, but this chocolate pot de crème is as very much needed easy dessert for all year long. And, let’s be honest, every Friday, no matter what time of the year it is, need something sweet and delicious!
So, this is our first Friday treat!
Pot de crème may seem scary and intimidating, but it’s actually one of the easiest desserts you can make! And, you feel super sophisticated while doing it because – well, this is a very fancy dessert…with minimal effort!
Oh, and the fact that it has only four super simple ingredients? It does not get any better! But, if you’re afraid of the words “water bath” when baking, don’t be! There is a pan linked below specifically made to hold ramekins in a water bath…which means no more worrying about splashing hot water onto yourself or into your dessert! And, trust me, it’s so worth it.
This pot de crème au chocolat tastes like it just came out of a five star restaurant!
Each and every bite is silky, extra chocolatey, rich, and melt in your mouth delicious. Especially when served with some Homemade Chantilly Cream and a generous amount of chocolate shavings.
No matter what time of year it is, what you’re celebrating, or what you’re craving… This chocolate pot de crème is everything you’re looking for and more!
Equipment Needed
- 2 Quart Pot
- Mixing Bowls
- Hand Mixer
- Whisk
- Crème Brûlée Pan
Ingredients
- Heavy Cream
- Egg Yolks
- Sugar
- Chocolate
Instructions
Pour heavy cream into a small pot and heat over medium-low heat. Make sure to stir it constantly so it doesn’t form a skin over the top!
While the cream is heating, whip egg yolks and sugar until pale in color and fluffy. About 5 minutes.
Pour hot cream into the egg mixture, whisking constantly.
Add chocolate and stir until melted and smooth.
Pour the chocolate mixture into small ramekins. Add hot water to the pan and bake at 300 for 30 minutes. Take out of the oven and carefully remove the ramekins from the water. Let cool entirely before serving.
What To Serve With Chocolate Pot De Crème
We love this pot de crème on its own, but when you’re gonna indulge… why not do it right? Here are some of our favorite things to serve with this dessert!
How To Store
You can store this recipe really easily! Just cover each ramekin with plastic wrap and store in the refrigerator for about 4-7 days.
What Type of Chocolate To Use
The most important thing about this recipe is using a chocolate you love the flavor of. It has to be something good because that is the only flavor in this dessert. We used a 63% chocolate, which is a dark chocolate. For us, it’s sweet enough without being too over powering.
But, if you like things on the much sweeter side, use a milk chocolate! Have fun with this recipe. Try a couple of different chocolates and use the one you like the flavor of best!
Expert Tips
- When heating the cream, be sure to stir it often! You don’t want the milk to form a skin.
- If you want, you can add 1 Tablespoon or so of chocolate liqueur.
- When tempering the eggs, if you pour the heated cream into the eggs too quickly and cause them to cook, don’t panic! You can strain it out and still have a useable pot de crème.
- Be very careful when pouring the water into the pan. You don’t want to get boiling water on you or in the pot de crème!
- If you have one, use a tea kettle to boil the water.
- We highly recommend using the pan linked below for this recipe.
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 Pot de Crème
Ingredients
- 6 egg yolks
- 7 Tablespoons sugar
- 2 cups heavy cream
- ¾ cup dark chocolate pieces
Instructions
- Preheat oven to 300 degrees.
- 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 to a boil.
- Beat a small amount of hot cream into egg mixture.
- Continue beating in small amounts at a time until all cream is combined.
- Add chocolate pieces.
- Stir until chocolate is completely melted.
- Pour into individual ramekins and place in a water bath.
- Bake for 30 minutes.
- Remove from oven and carefully remove the ramekins from the water bath.
- Allow to cool.
Notes + Tips!
- When heating the cream, be sure to stir it often! You don't want the milk to form a skin.
- If you want, you can add 1 Tablespoon or so of chocolate liqueur.
- When tempering the eggs, if you pour the heated cream into the eggs too quickly and cause them to cook, don't panic! You can strain it out and still have a useable pot de crème.
- Be very careful when pouring the water into the pan. You don't want to get boiling water on you or in the pot de crème!
- If you have one, use a tea kettle to boil the water.
- We highly recommend using the pan linked below for this recipe.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.