If anyone were to ask me, “What is the ultimate chocolate dessert?”, my answer would be Chocolate Pot de Crème. For chocolate richness, this dessert is unrivaled. A classic French favorite since the 17th century, a love affair with chocolate is incomplete without a rendezvous with Pot de Crème.
Pot de Crème is traditionally made with chocolate or as a vanilla custard. It can be prepared in one larger bowl with servings scooped out, or in individual serving-sized ramekins (Pots de Crème in plural form). The process of making traditional Pots de Crème is a little lengthy. It involves heating, whisking, straining, pouring and water bathing. This version has all the richness and elegance of traditionally-made Pots de Crème, but is whipped in just 5 minutes!
My mother-in-law was visiting from Arizona a few weeks ago and I made these. She took a couple of bites, looked up at me and said, “this is wicked.” You have to understand, my mother-in-law is a school teacher and “wicked” isn’t generally part of her vocabulary – at least not when it comes to describing something good. So that said it all. And she requested it again a day later. That’s all the excuse I needed to whip up another batch. Since then these Pots de Crème have become one of our most favorite indulgences. After we put the kids to bed my husband and I will crash on the couch, spoon in hand, and drift away into a world of chocolate delight.
Chocolate Pots de Crème are made with quality chocolate, cream, egg yolks and just a tiny bit of sugar. And sugar is generally only added if you’re using super dark chocolate. If you’re using semi-sweet no additional sugar is needed. The flavor of the Pots de Crème is entirely dependent on the quality of the chocolate you use. See, here’s the wonderful thing about Pots de Crème: It really showcases the chocolate itself without any competing flavors. Just. Pure. Chocolate. Flavor. So whether you use dark or semi-sweet or milk chocolate, just be sure to choose high quality chocolate.
The sinfully rich dark chocolate combined with the cream and egg yolks produces a result that is so delicious it’s almost scandalous. And it can be yours with just 5 minutes prep time! Oh, and did I mention this dessert is naturally low sugar? The ultimate chocolate fix without all the guilt – yes, please!
Perfect for entertaining, parties, or a romantic evening at home.
My friends at Cooking With Kyler made a super fun YouTube video featuring our Chocolate Pots de Crème – check it out!
Let’s get started!
Chop up the bar of chocolate and place it in a blender. Set aside.
Place the heavy cream, egg yolks, sugar and salt in a medium sauce pan over medium heat. Whisk to combine the ingredients and continue whisking continually as the liquid just begins to bubble.
NOTE: If you need a dairy-free option, coconut milk makes a good substitute.
It’s ready when the consistency is just thick enough to coat the back of a spoon.
Pour the hot mixture into the blender over the chocolate along with the vanilla extract. Blend until smooth.
Divide the chocolate mixture between the ramekins. After you’re done pouring, carefully glide your fingers along the sides of the blender, scooping up every last drop of chocolate, and then lick your fingers.
Remember that scene from the original Willy Wonka (the only version worth watching) where after they first enter the edible wonderland, Augustus (it had to be the German kid, right?) dips his hands into the chocolate and licks that oozing goodness off his fingers? Yes, that was me with the blender. And just wait, it’ll be you, too. You won’t want to waste a single drop.
Refrigerate for 6-8 hours or until set (I often chill them overnight). For a softer consistency, let them sit for about 10 minutes at room temperature before serving.
Serve with some whipped cream on top and for a nice visual touch, a sprinkle of grated chocolate or chocolate curls.
Enjoy! (You will, I promise!)
- 6 ounces high quality dark chocolate
- 2 cups heavy cream (dairy free: use coconut milk)
- 3 egg yolks
- 3 tablespoons white granulated sugar (see Note)
- ⅛ teaspoon salt
- 1 teaspoon quality pure Madagascar vanilla extract
- Chop up the chocolate and place it in a blender. Set aside.
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- For a softer consistency, let the pots de creme sit at room temperature for about 10 minutes before serving.
- Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
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Cynthia McCloud Woodman/What A Girl Eats says
I love pots de creme! These look both delicious and elegant!
Brandon @ Kitchen Konfidence says
Gosh this looks good!! I love the texture of pot de creme.
Suzanne says
I’m trying to figure out why mine didn’t set. The top was darker and firm but underneath was not (tasted great!). I want to try again of course.
Kimberly @ The Daring Gourmet says
Hi Suzanne, you probably just need to give it longer to set. That’s happened to me before as well.
Liesl says
I usually need to put a layer of seran wrap on top of the custard so it doesn’t get a nasty hard skin on it. That’s the only guess I have for what happened :/
Suzanne says
Well, I made it on a Saturday afternoon and didn’t serve it until Sunday evening. Is it possible that it wasn’t heated long enough? It did coat the spoon – I also used an immersion/hand blender. I have made a few of your other recipes and loved them! thanks for such a quick response..
Kimberly @ The Daring Gourmet says
Hi Suzanne, it definitely should have been set long before then and yes, it must not have cooked quite long enough. You want to make sure the mixture is to the point where it starts bubbling before you remove it from the heat. Thanks for the compliment, so glad you’ve made and enjoyed several recipes!
Gwen says
Hi! This looks lovely and I’d like to make it for Christmas. With my diabetic brother in mind, I woukd like to use Stevia. Do you recommend putting it in after making the custard or while it cooks? Will it affect the way the custard cooks at all?
Kimberly @ The Daring Gourmet says
Hi Gwen, you can add it at either point. To be honest though if you use whatever kind of chocolate you normally like to eat plain, I think you’ll find you really don’t need the sugar/stevia. Most of the time I omit it. Merry Christmas!
Julie says
Chocolate Heaven here and so easy! I didn’t bother with a blender blender and just dumped the chopped chocolate in the warm cream mixture. Definitely serve at room temperature with a scoop of ice cream! I couldn’t eat my serving in one setting. So rich, and good!
Kimberly @ The Daring Gourmet says
Awesome, Julie! I know, it’s delightfully rich – I’m always amazed that my husband can gobble his up in 5 minutes and I have to eat mine over the course of like 30-40 minutes because it’s so rich. It’s still one of our most favorite indulgences.
Candace Nielson says
OH MY GOSH, this was probably the most amazing chocolate dessert I’ve ever had!! SO rich and SO creamy, I was in heaven the whole way through. Thank you!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Candace, thank you!
Jeanine says
Hi! I’m in the process of just finishing making my first batch… When I refrigerate, do I need to cover with plastic wrap?
Kimberly @ The Daring Gourmet says
Hi Jeanine, it’s optional really. If you don’t cover it, it will develop a slightly thicker very thin upper layer, which I personally don’t mind at all. Otherwise you can press the plastic wrap down onto the surface of the chocolate to prevent that. Either way it’s equally delicious!
Katie says
Hi Kimberley, just discovered this recipe and have a quick question. From making custards before I know you normally have to be careful not to heat up the egg/cream mixture otherwise the eggs scramble. In this recipe it seems like the mixture needs to almost come to a boil before it it added to the chocolate- is that right, or have I misunderstood what it means when you write about taking the mixture off the heat when it just starts to ‘bubble’?
?
Kimberly @ The Daring Gourmet says
Hi Katie, correct, if you let it boil the eggs will scramble. So you want to heat it just until it starts to bubble on the edges and the custard is thick enough to coat the back of a spoon. Fortunately, if you do accidentally heat it too much the blender is very forgiving and the outcome will still be smooth and silky.
Rudi says
There is a layer of oil on mine. Can I save it?
Kimberly @ The Daring Gourmet says
Hi Rudi, a layer of oil? From what? I’ve never heard of anything like that before and I guess you’ll just need to try it and see if tastes okay.
Tara says
I never had pots de creme before last evening, at a restaurant. I have been looking all morning for recipes – the one I had last night was soft and creamy like a thin pudding rather than like a mousse and it looks like your recipe is going to fit the bill. It was served with a dollop of softened espresso gelato on top, with chocolate chunks in the gelato. I highly recommend this combination :)
Thanks for this recipe. I cannot wait to try it.
Kimberly @ The Daring Gourmet says
Awesome, Tara! I think you’re going to be very, very happy with this recipe – it’s still our favorite chocolate indulgence :)
Sonia says
Looks yummy! Can you freeze it once its made?
Kimberly @ The Daring Gourmet says
Hi Sonia, I’ve never tried it but I’ve heard of people doing it.
Anonymous says
This is a fabulous recipr when you need a “fancy” dinner party dessert. Everyone is impressed and yet it is so easy! Especially great for a cocktail party – use any assortment of pretty/decorative stemware, set them on a mirrors sprinkled with table jewels…. and you will have rock star status as a dessert maven! Check out dollar stores, thrift stores, and yard sales for your glassware and mirrors – the greater selection, the better your display will look.
IsoCarbs says
This is unbelievably GOOD! I had a few half bars of semi sweet dark chocolate and another half that was salted.
Chopped it all up and followed recipe. No sugar no salt added. Delicious and so easy to make.
Thank you for sharing this recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, thank you! We usually don’t add sugar either, the cream itself adds just the right amount of sweetness.
Donna says
When you say coconut milk, do you mean the thick canned one, or the more liquid coconut milk that comes in the cardboard container?
If it’s the canned one, do you use the entire can, or just the thicker, creamier part?
Kimberly @ The Daring Gourmet says
Great question, Donna. I’m referring to the thick canned coconut milk and yes, I use the whole can (if I’m using less than a can I give it a thorough shake to mix it up).