EASY Chocolate Pot de Creme The ULTIMATE chocolate fix! This easy pot de creme recipe takes just 5 minutes of prep time and the result is irresistibly delicious!
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!
A few 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 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!
Perfect for entertaining, parties, or a romantic evening at home.
Cooking With Kyler made a fun YouTube video featuring our Chocolate Pot de Crème recipe – check it out!
Easy Chocolate Pot de Creme 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). 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!
For more delicious French desserts be sure to try our:
- 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)
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 (for semi-sweet chocolate the sugar isn't necessary)
- 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.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
Janet Hughes says
Easy and awesome
Maureen Fedor says
Sorry I missed the ratings part!
Maureen Fedor says
Super yummy and super easy! I will try the coconut milk as well and can’t wait. Thank you for your website and super delicious recipes.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Maureen, thank you! :)
Jem says
I have made this recipe many times since I found it a few years ago. It is one of my favorites. Simple, impressive, and delicious. I have made it dairy free (canned Aroy-D coconut milk is the best for this) with extra dark chocolate, and even with milk chocolate (that one was super sweet even though I don’t add the sugar, but the kids loved it).
This year I made it for my husband and children for Valentine’s Day. I currently can’t drive or do anything in the kitchen that’s complicated or time consuming. This was perfect! Elegant and special. Thank you for sharing this recipe!
I also love the Mexican version you have.
Kimberly @ The Daring Gourmet says
Thanks so much, Jem! This is our favorite “special” dessert and perfect for Valentine’s.
Gudrun says
Can you tell us which brand of chocolate you used? I am drooling over this
Kimberly @ The Daring Gourmet says
Hi Gudrun, I’ve used more brands than I can count. Lately I’ve mostly been using Guittard’s speciality chocolate lines because that’s what I have on hand. But I’ve made this with basic semi-sweet chocolate chips as well and it’s still irresistibly delicious!
Marie says
Just a brief note for future reference:
One divides “between” ramekins only when there are two. Above two, one divides AMONG.
a demain
Kimberly @ The Daring Gourmet says
You are correct, Marie, thanks for catching that.
Rose says
This is a delicious recipe! Take down the grammar lesson.
Anonymous says
for real…I second Rose
Brock Lee says
This is a wonderfully easy and delicious recipe, one that I plan to use in my cafe this summer. The grammar lesson is an appreciated bonus.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed the recipe, Brock, thank you!
Linda Shukri says
This recipe sounds wicked good! If your mom-in-law had said that, then she’s probably be from New England! Where I am from. :-) That’s where you’d hear – wicked good – wicked cool – wicked neat! :-)
I love these kinds of chocolate desserts – like mousse! I’ll have to try this easy recipe. Thanks!
Kimberly @ The Daring Gourmet says
Funny thing, Linda, she’s from Alaska and has been living the past few decades in Arizona. But who knows, maybe she rubbed shoulders with a New Englander at some point and it rubbed off :) If you like chocolate mousse you’re going to looooove pot de creme. If you try it you’ll have to let us know what you think!
Michael says
delicious
Barbara says
My vanilla is t the best quality, but I do have some nice vanilla bean paste. Do you think that would work, and how much would you use? I can’t wait to try this!
Kimberly @ The Daring Gourmet says
Hi Barbara, yes you can. You can use them interchangeably so use the same amount.
Teresa says
This sounds perfect for Christmas dinner dessert! I need 8 servings so can I just double the ingredients?
Kimberly @ The Daring Gourmet says
Yes you can, Teresa, I regularly double it. Happy cooking and Merry Christmas!
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).
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.
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.
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.
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 :)
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.
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.
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!
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!
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.