Chocolate Pots de Crème Recipe

Introduction

Pots de Crème is a classic French dessert featuring a rich, creamy chocolate custard that’s both elegant and indulgent. Its smooth texture and deep chocolate flavor make it a perfect treat for special occasions or a decadent everyday dessert.

Ingredients

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• 6 ounces semisweet chocolate, chopped
• 1/4 teaspoon espresso powder (optional)
• 1 pinch kosher salt
• Whipped cream (for serving, optional)

Instructions

1. Step 1: Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer with small bubbles along the edges. Remove from heat immediately.
2. Step 2: In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to prevent curdling.
3. Step 3: Pour the tempered yolk mixture back into the saucepan and heat over medium-low heat until the custard slightly thickens, about 2 minutes. Remove from heat and stir in the vanilla extract.
4. Step 4: Add the chopped semisweet chocolate, espresso powder (if using), and kosher salt to the warm custard. Let sit for about 1 minute to allow the chocolate to melt, then whisk until smooth and fully combined.
5. Step 5: Strain the custard through a fine-mesh strainer into a clean bowl to remove any clumps or bubbles. Divide the mixture evenly among six 4-ounce ramekins.
6. Step 6: Cover the ramekins and refrigerate for at least 2 hours until set. Before serving, let them sit at room temperature for 15 minutes to soften slightly. Garnish with whipped cream if desired.

Tips & Variations

• For a deeper coffee flavor, increase the espresso powder slightly or use strong brewed espresso instead.
• Substitute semisweet chocolate with bittersweet or milk chocolate to adjust sweetness and richness.
• Use a water bath while baking for an even creamier texture, though traditional method is stovetop.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. Allow them to sit at room temperature for about 15 minutes before serving for the best texture. Do not freeze, as it may affect the custard’s smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pots de crème ahead of time?

Yes, they actually benefit from chilling and can be made up to 2 days in advance. Just keep them covered and refrigerated until ready to serve.

What if my custard curdles?

To prevent curdling, temper the egg yolks by slowly whisking in the hot cream before cooking further. Cook gently and avoid high heat to keep the custard smooth.

Chocolate Pots de Crème Recipe

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4.5 from 110 reviews

This classic French dessert, Pots de Crème, features a rich and creamy chocolate custard that is velvety smooth and deeply satisfying. Made with simple ingredients like heavy cream, whole milk, egg yolks, and high-quality semisweet chocolate, this elegant treat is perfect for special occasions or a decadent everyday indulgence. The custard is gently cooked on the stovetop, then chilled until set, yielding a luscious and silky texture.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• 1 pinch kosher salt

Chocolate Mixture

• 6 ounces semisweet chocolate, chopped
• 1/4 teaspoon espresso powder (optional)

For Serving

• Whipped cream (optional)

Instructions

1. Heat cream: Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer with small bubbles forming along the edges. Remove the pan from the heat immediately to prevent boiling.
2. Temper yolks: In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to avoid curdling. Pour the tempered yolk mixture back into the saucepan.
3. Cook custard: Return the saucepan to medium-low heat and cook the custard gently, stirring constantly until it thickens slightly, about 2 minutes. Remove from heat and stir in the vanilla extract.
4. Melt chocolate: Add the chopped semisweet chocolate, espresso powder (if using), and kosher salt to the custard. Let it sit for 1 minute to soften, then whisk until the mixture is smooth and fully combined.
5. Strain custard: Pour the custard through a fine-mesh strainer into a clean bowl to remove any clumps or bubbles. Divide the strained custard evenly among six 4-ounce ramekins.
6. Refrigerate: Cover the ramekins and refrigerate for at least 2 hours, or until the custard is set. Before serving, allow them to sit at room temperature for 15 minutes to soften slightly. Garnish with whipped cream if desired.

Notes

• If you prefer a coffee flavor, use the espresso powder; otherwise, it can be omitted without altering the texture.
• Use good quality semisweet chocolate for the best flavor and smooth texture.
• Tempering the egg yolks is essential to avoid scrambled eggs and to ensure a silky custard.
• Letting the custards sit at room temperature before serving helps enhance their creamy texture.
• The custards can be made up to a day in advance and stored in the refrigerator.

Keywords: pots de crème, chocolate custard, French dessert, creamy custard, elegant dessert