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Home » Easy Chocolate Pots de Crème (incl. dairy-free option)

Easy Chocolate Pots de Crème (incl. dairy-free option)

March 9, 2015

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easy pots de creme recipe french chocolate best dairy free sugar free

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.

easy pots de creme recipe french chocolate best dairy free sugar free

 

My friends at  Cooking With Kyler made a super fun YouTube video featuring our Chocolate Pots de Crème – check it out!

https://www.youtube.com/watch?v=1_31jeHMvzs

 

Let’s get started!

Chop up the bar of chocolate and place it in a blender.  Set aside.

Pots-de-Creme-prep-2-edited

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.

Pots-de-Creme-prep-3

It’s ready when the consistency is just thick enough to coat the back of a spoon.

Pots-de-Creme-prep-4

Pour the hot mixture into the blender over the chocolate along with the vanilla extract.  Blend until smooth.

Pots-de-Creme-prep-5

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.

easy pots de creme recipe french chocolate best dairy free sugar free

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.

easy pots de creme recipe french chocolate best dairy free sugar free

Serve with some whipped cream on top and for a nice visual touch, a sprinkle of grated chocolate or chocolate curls.

easy pots de creme recipe french chocolate best dairy free sugar free

Enjoy!  (You will, I promise!)

easy pots de creme recipe french chocolate best dairy free sugar free

 

5.0 from 2 reviews
Easy Chocolate Pots de Crème
 
Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Chop up the chocolate and place it in a blender. Set aside.
  2. 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.
  3. 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).
  4. For a softer consistency, let the pots de creme sit at room temperature for about 10 minutes before serving.
  5. Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
Notes
If using semi-sweet chocolate no added sugar is necessary.
3.5.3240

 

 

 

 

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Filed Under: Affiliate, All Recipes, By Country or Region, Dessert, Disclosure, Food, France, Gluten Free, Western Europe Tagged With: chocolate, cream, dark chocolate, dessert, egg yolks, France, French, gluten free, low sugar, pots de creme

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66 Responses

  1. Barbara says

    December 21, 2020 at 6:58 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2020 at 3:33 pm

      Hi Barbara, yes you can. You can use them interchangeably so use the same amount.

      Reply
  2. Teresa says

    December 20, 2020 at 5:37 pm

    This sounds perfect for Christmas dinner dessert! I need 8 servings so can I just double the ingredients?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2020 at 9:31 pm

      Yes you can, Teresa, I regularly double it. Happy cooking and Merry Christmas!

      Reply
  3. Donna says

    June 24, 2019 at 10:36 am

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2019 at 5:17 pm

      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).

      Reply
  4. IsoCarbs says

    December 18, 2018 at 9:46 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 18, 2018 at 10:36 am

      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.

      Reply
  5. Anonymous says

    December 27, 2017 at 5:04 pm

    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.

    Reply
  6. Sonia says

    November 21, 2017 at 3:56 am

    Looks yummy! Can you freeze it once its made?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 21, 2017 at 9:57 am

      Hi Sonia, I’ve never tried it but I’ve heard of people doing it.

      Reply
  7. Tara says

    July 30, 2017 at 7:15 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 30, 2017 at 12:23 pm

      Awesome, Tara! I think you’re going to be very, very happy with this recipe – it’s still our favorite chocolate indulgence :)

      Reply
  8. Rudi says

    June 24, 2017 at 8:56 pm

    There is a layer of oil on mine. Can I save it?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 25, 2017 at 12:20 am

      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.

      Reply
  9. Katie says

    May 26, 2017 at 12:49 pm

    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’?
    ?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 26, 2017 at 3:41 pm

      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.

      Reply
  10. Jeanine says

    May 19, 2017 at 5:11 pm

    Hi! I’m in the process of just finishing making my first batch… When I refrigerate, do I need to cover with plastic wrap?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 19, 2017 at 10:59 pm

      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!

      Reply
  11. Candace Nielson says

    April 3, 2017 at 11:45 am

    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!!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 3, 2017 at 11:50 am

      I’m so happy to hear that, Candace, thank you!

      Reply
  12. Julie says

    February 15, 2017 at 6:03 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 15, 2017 at 11:11 pm

      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.

      Reply
  13. Gwen says

    November 29, 2016 at 5:15 am

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 29, 2016 at 8:44 am

      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!

      Reply
  14. Suzanne says

    July 27, 2015 at 10:11 am

    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..

    Reply
    • Kimberly @ The Daring Gourmet says

      July 27, 2015 at 11:47 am

      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!

      Reply
  15. Suzanne says

    July 26, 2015 at 10:59 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 27, 2015 at 7:11 am

      Hi Suzanne, you probably just need to give it longer to set. That’s happened to me before as well.

      Reply
    • Liesl says

      May 15, 2016 at 3:48 pm

      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 :/

      Reply
  16. Brandon @ Kitchen Konfidence says

    July 19, 2015 at 6:03 pm

    Gosh this looks good!! I love the texture of pot de creme.

    Reply
  17. Cynthia McCloud Woodman/What A Girl Eats says

    July 19, 2015 at 1:34 pm

    I love pots de creme! These look both delicious and elegant!

    Reply
  18. Brandie Valenzuela says

    July 19, 2015 at 1:23 pm

    Chocolate desserts don’t get much better than this! Thank you for all the step-by-step photos.

    Reply
  19. christymajors says

    July 19, 2015 at 10:52 am

    Sinfully delicious! I would risk migraine for a bite of that luscious chocolate pot!

    Reply
  20. shockinglydelicious says

    July 19, 2015 at 10:13 am

    Wonderful…I would do as you do…sneak it after the kids go to bed. Ahhhh…..

    Reply
  21. Carol Borchardt says

    July 18, 2015 at 9:21 am

    Beautiful! I want to dive right in!

    Reply
  22. cristina says

    July 16, 2015 at 4:45 pm

    Decadent and elegant with these easy chocolate pots de creme…I luv the use of your mother-in-law’s word “wicked” ;)

    Reply
  23. meganpence says

    July 16, 2015 at 3:42 pm

    This looks heavenly!

    Reply
  24. Steph @ Steph in Thyme says

    July 15, 2015 at 6:48 pm

    How decadent and indulgence, yet simple and quick! This looks simply divine.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 15, 2015 at 8:08 pm

      Thanks, Steph, it’s one of our absolute favorites!

      Reply
  25. Sylvie says

    July 15, 2015 at 2:11 am

    A chocolate lover’s dream!

    Reply
  26. Heather Hennessey says

    July 1, 2015 at 1:13 am

    Can’t wait to try this! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 1, 2015 at 7:00 am

      Awesome, Heather, enjoy! It’s one of our favorites :)

      Reply
    • Caroline says

      March 9, 2017 at 6:32 pm

      Once you try this recipe you say omg! I’m in heaven – my mother used to make this recipe 40 years ago. She added Grand Marnier to the recipe. She’d often make it for dessert when she’d entertain people at her dinner parties. They all were saying oh this is so delicious!

      Reply
  27. Barry Ripley says

    April 16, 2015 at 9:29 am

    Sinfully simple, decadently delicious! Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 16, 2015 at 9:31 am

      Perfectly said, Barry! :)

      Reply
  28. Mia says

    March 30, 2015 at 8:44 am

    We are vegetarian and don’t eat eggs. Do you know if the eggs can be left out or substituted?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 30, 2015 at 10:09 am

      Hi Mia, I’ve never made it without the egg yolks (that’s what helps thickens it into a rich custard) but if you Google “eggless pot de creme” you’ll find some recipes that don’t use them. Mind you, I haven’t tried those recipes so I can’t vouch for them, but you could try using the methods they suggest.

      Reply
  29. Maureen | Orgasmic Chef says

    March 26, 2015 at 10:20 pm

    I believe I have found my new favorite dessert. :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 27, 2015 at 8:27 am

      Oh my gosh, Maureen, we’re practically obsessed with it! I made it two more times this week alone!! :)

      Reply
  30. Alice says

    March 12, 2015 at 11:14 am

    Yum! This will be a nice weekend treat for us. Did I say nice…..I mean fantastic!
    Also, I used to make a chocolate mousse that was just as killer and easy, I’ve misplaced the recipe, so this will replace it. Thank you. C:

    Reply
    • Kimberly @ The Daring Gourmet says

      March 12, 2015 at 11:16 am

      Awesome, Alice! Yes, and the best part is that it can be made sugar-free (dark chocolate has very little sugar – the darker the less). More chocolate goodness, less guilt! SCORE! :)

      Reply
  31. Jeanie says

    March 12, 2015 at 9:43 am

    It’s true, they are deliciously “wicked”, and I can’t wait to whip up a batch. This is my new fav dessert.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 12, 2015 at 10:32 am

      I’ve kept you waiting a while, Jeanie, but here they are! :) Enjoy!

      Reply
  32. Polly says

    March 12, 2015 at 7:57 am

    Can I use a food processor? I no longer have a blender.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 12, 2015 at 8:08 am

      Hi Polly, I haven’t tried it with a food processor but it should work. Just be sure to whisk the mixture constantly when it starts getting hot to prevent the eggs from curdling – a blender is forgiving and will make everything smooth and silky, I don’t think the food processor will be as effective. So your best bet is to make absolutely sure during the heating process that no solid bits form. You’ll love this dessert, enjoy!

      Reply
  33. Trisha says

    March 11, 2015 at 12:59 pm

    Yes, pleeeeeeeease!!!!! :) This looks unbelievably yummy, will be making it for sure!!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 11, 2015 at 1:04 pm

      You’ll be very glad you did, Trisha, enjoy! :)

      Reply
  34. Kate says

    March 10, 2015 at 3:47 pm

    Now that my laptop screen is covered in drool, LOL :) This has always been a favorite of mine to order when dining out but I’ve always been too intimidated to try and make it myself. But THIS I can handle and I can hardly wait to dive in, thank you so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 11, 2015 at 1:02 pm

      Haha, Kate! :) You CAN absolutely handle this, it’s so ridiculously easy! And once you’ve made it you’re going to be far less inclined to buy it – this stuff is sooooo good!

      Reply
  35. Cori Landon says

    March 10, 2015 at 12:03 pm

    Okay, I’ve died and gone to heaven. So can’t wait to try this! THANK YOU!! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 11, 2015 at 1:01 pm

      We’re virtually addicted to it, Cori, you’re going to love it!

      Reply
  36. Anji says

    March 10, 2015 at 8:44 am

    Do you think you can make ist with Single cream Too ?double cream is so difficult to find in Germany…..

    Reply
    • Kimberly @ The Daring Gourmet says

      March 10, 2015 at 10:42 am

      Hi Anji, I know Dr. Oetker has “Crème double” but regular Schlagsahne will do just fine. Enjoy! :)

      Reply
  37. sj82 says

    March 10, 2015 at 7:59 am

    Oh my goooooooosh!! I think I found my newest addiction! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 11, 2015 at 1:01 pm

      Yes you have, sj82, and you’re gonna love it! :)

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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