Chocolate Pot de Crème (EASY)
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EASY Chocolate Pot de Creme! The ULTIMATE chocolate fix! This easy pot de creme recipe is foolproof, fuss-free, and so incredibly easy to make: just 5 minutes of prep time and you’re on your way to pure chocolate bliss!
The Ultimate Chocolate Fix
If anyone were to ask me, “What is the ultimate chocolate dessert?”, my answer without hesitation 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 Creme.
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 traditional process of making chocolate pots de creme is a little lengthy. It involves heating, whisking, straining, pouring and water bathing. This version has all the richness and elegance of traditionally-made Pot de Creme, but skips the water bathing process and is whipped up in just 5 minutes!
Several years ago, shortly after I developed this recipe, my mother-in-law was visiting from Arizona and I made these for dessert. 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 (now retired) 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 family’s 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 Pot de Crème Ingredients
Chocolate Pot de Creme is made with quality chocolate, cream, egg yolks and just a tiny bit of sugar (which you can omit entirely). Sugar is generally only added if you’re using super dark chocolate. If you’re using semi-sweet no additional sugar is needed. The wonderful thing about this dessert is that it showcases the chocolate itself without any other competing flavors. Just. Pure. Chocolate. Flavor. So choose your chocolate wisely as the flavor of your pot de creme is entirely dependent on the quality of the chocolate you use.
The 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!
It’s perfect for entertaining, parties, or a romantic evening at home. By the way, Cooking With Kyler made a fun YouTube video featuring my Chocolate Pot de Crème recipe – check it out!
Dairy Free Pot de Creme
To make dairy free pot de creme you can use coconut milk or coconut cream with good results.
Pot de Crème Recipe
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 among 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).
Serve with some whipped cream on top and a sprinkle of grated chocolate or chocolate curls.
For a softer consistency, let them sit for about 10 minutes at room temperature before serving.
Enjoy!
For more delicious French desserts be sure to try my:
- French Almond Plum Cake
- Cherry Clafoutis
- Blackberry Clafoutis
- French Almond Lavender Cake
- Gluten Free Crepes
- French Almond Green Tea Cake
- Nonettes
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Chocolate Pot de Crème (EASY)
Equipment
- 6 ramekins (4 oz)
Ingredients
- 6 ounces high quality dark chocolate
- 2 cups heavy cream (dairy free: use coconut milk)
- 3 egg yolks
- 3 tablespoons white granulated sugar , optional and really only needed if you're using very dark chocolate
- 1/8 teaspoon salt
- 1 teaspoon quality pure vanilla extract
Instructions
- 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).
- Let the pots de creme sit at room temperature for about 10 minutes before serving to soften.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
Notes
Nutrition
First published on The Daring Gourmet March 9, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this recipe today and it turned out well. I picked it because it was a ‘no cook’ method. I used two 72% dark chocolate bars (TJ). Next time I might use semi sweet….but I’m going to top it with fresh whipped cream to counter the bitterness of chocolate. Thank you for the recipe!!!
I’m so glad you enjoyed it, Cynthia, thank you!
I had lunch guests and since I made a lighter lunch decided to go for a rich dessert – well, did I ever make a good decision. Everyone loved this dessert – I made it exactly like you said and it was perfect. I made a note to take it out of the fridge with more time to get room temperature, but that is the only thing I will do differently next time – and, there will definitely be a next time.
That’s wonderful, Marilyn, I’m so glad it was a hit and I really appreciate the feedback, thank you! <3
can you substitute almond milk?
Hi Chris, I haven’t tried it with almond milk but that should work just fine. I’ve had readers use coconut milk with success.
I have been making this recipe for several years and love it.
Quick and easy…..and absolutely delicious. I was wondering if this could be made as is using white chocolate and what adjustments may be needed if any. Thanks!
Thank you so much D M, I’m thrilled that this has become a regular! <3 You know, I've asked myself that same question before but have never tried it. Ultimately I decided against it simply because I think it would be overwhelmingly sweet. If you decide to give it a try though let us know what you think!
I tried making this with white chocolate as requested by my friend.
As with the original, I do not add sugar.
While the taste was very good, it came out with the consistency of pudding.
I believe that gelatin is needed to give it body more like the original recipe.
If you have any suggestions I would appreciate it.
Once I have figured that out I want to try it using green tea powder to make a less sweet dessert that I would enjoy.
Thanks for reporting back on that, D M. I’m not sure that gelatin is necessary, it may just need either a higher quantity of egg yolks or white chocolate. Looking online, there are number of recipes for white chocolate pot de creme, including Food Network/Giada De Laurentiis and they don’t use gelatin. I’d take a look at one of those recipes and tweak those ratios accordingly.
Hi, I’m looking forward to trying out this recipe! I am trying to use up some cacao powder, would this be a fine substitute for this recipe? If so, what ratio would you suggest to substitute it? The powder is a dry ingredient with no fat/oil so I’m not sure if it’d work instead of the creamy chocolate but I thought I would see! Thanks for any advice.
Hi, cacao powder will not work as a substitute for the reasons you mentioned.
OMG these are SO GOOD!!!! I couldn’t believe how easy they were to make and they tasted every bit as good as the pot de creme my husband and I had on our anniversary trip to Paris. Thank you!!
Fantastic! Thank you so much, Nicole!
Hi I have a question, is it okay if the mousses sit out in room temperature for 5 hours or does it need to be refrigerated? Just asking because I want to bring it into my class for a celebration.
Hi Jules, I would have no problem letting them sit out for 5 hours. Your class is lucky, the pots de creme are sure to be a hit! :)
So easy, so elegant, so classy, and so utterly delicious….nothing more needs to be said! MAKE IT!
Fantastic, thank you so much, Leticia! :)
question
making tomorrow for belated Valentine’s dinner. instead of pouring hot mixture into blender with chocolate pieces, can I add chocolate pieces to the hot mixture & use immersion blender to mix? of course I would turn the heat off and probably move the pot to a cold burner on the stove, so it didn’t continue cooking.
Hi Alethea, yes, it may not be “quite” as silky smooth but it should be fine. Just blend it as thoroughly as you can.
thanks! last question…. what % cacao do you use for your dark chocolate? I can go 62% all the way up to 99%
How dark you go is entirely a matter of personal preference. Some people are milk chocolate lovers, others love dark chocolate. I personally prefer milk chocolate for eating plain but for pots de creme I find it too sweet. I’ve gone as high as 85% cacao and wouldn’t go any higher than that. For me anything between 60-75% is perfect, with the higher range usually needing some of the added sugar for my taste. Most often I tend to hover around that 60%-ish range. Unless you’re a diehard dark chocolate lover, I would start lower.
This pot de creme is HEAVENLY!!! So easy and so indescribably delicious!
Wonderful, thank you so much, Sarah! <3
I made these on Sunday for our Super Bowl putting them in miniature half-sized ramekins. They were adorable and just the right amount for everyone to get their chocolate fix while leaving room for the other desserts and snacks. The consistency of the pot de cremes was so smooth and velvety and the flavor divine. I’m keeping this recipe on hand, it’s perfect for entertaining and got rave responses.
That’s awesome, Lorraina, I’m so thrilled they were a hit, thank you!