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
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
Annalisa says
Can this be made with milk chocolate and less sugar? I happen to have a surplus of high quality milk chocolate, but no dark chocolate.
Kimberly Killebrew says
Hi Annalisa, yes. And if you use milk chocolate I recommend omitting the sugar anyway because milk chocolate has a higher sugar content than dark chocolate.
Monika Pietsch says
It is so easy that I was a little worried , but it came out amazing and everybody loved it.
I just have one question ,it is a little dense not as bubbly like mousse, by any chance did I not blend it long enough?
Monika
Kimberly Killebrew says
Wonderful, Monika, I’m so glad it was a hit, thank you! Other than having chocolate in common, pot de creme and mousse are very different. Chocolate mousse is very light and airy but pot de creme is dense and much richer.
Denise Cottrell says
Can you share you chocolate preference? I am sure you wouldn’t recommend Nestle’s chocolate chips ??
Kimberly Killebrew says
Hi Denise, lately I’ve been using Guittard wafers (70% cacao) because I ordered a ton of them and that’s what I have on hand. I’ve also frequently used Lindt bars. And I’ve also used…yes indeed…Nestle’s chocolate chips :) And the result is still pretty darn delicious. For special occasions with special guests I’ll splurge on the good stuff. But if I’m just making this for our family game night, I’m pulling out the chocolate chips! :) Bottom line, as long as it’s chocolate you enjoy eating plain (and I haven’t met a chocolate I didn’t like) it’s going to taste great in this Chocolate Pot de Crème!
Patricia says
• What cacao percentage range do you suggest?
• I’m curious why the dairy-free suggestion is to use coconut milk vs coconut cream….pls clarify.
• Do you think the results will still be good using half coconut milk & half heavy cream. (to somewhat lighten up the calories and heavy richness, but still achieve that luscious creaminess)?
Kimberly Killebrew says
Hi Patricia, cacao content is purely personal preference – some people hate dark chocolate, others love it. I recommend choosing a chocolate that you normally like to eat. If you choose chocolate that’s more on the milk chocolate spectrum I also recommend avoiding adding any additional sugar otherwise it can be overwhelmingly sweet. You can use either coconut milk or coconut cream, it doesn’t matter. And yes, you can use a combination of coconut and heavy cream. Feel free to experiment and see what you prefer.
Joseph says
This was AMAZING!
I second the suggestion in the comments to use a thermometer and just heat the cream mixture until 185F.
Incredibly easy and INCREDIBLY tasty!
Kimberly Killebrew says
Fantastic, thanks so much for the feedback, Joseph!
Erin Basile says
Is there a certain temperature to which you cook the egg and cream mixture? I think I got mine too hot and while the eggs didn’t scramble, the chocolate broke when I poured the mixture over it in the blender. That resulted in the layer of oil to which someone else was referring. It still tastes amazing, but doesn’t look so pretty.
TTPGH says
I’ve made this many times and it comes out fabulous every time. It’s one of my go-to recipes for company now. The thing I found that makes it work perfectly is that I use my thermometer when whisking the custard portion. When it gets to 180-185 degrees Fahrenheit I take it off the heat and pour it in the blender over the chocolate and vanilla. Then I put the blender on liquify until it’s smooth. I love it because I can make it the day ahead and you end up with a silky smooth chocolate pot de creme! My guests are often scraping at their ramekins to try to get it all out! Thank you so much for sharing this with us! We love it!
Kimberly Killebrew says
Wonderful! This is one of our most favorite indulgences as well and always a hit with guests. Thanks so much for the feedback, I’m thrilled it’s become a regular!
Susanne Marckx says
My pot de creme began to separate with fat leaking out. What did I do wrong? Did I overheat it? I put the chocolate into the cooking pan directly, not in a blender. Thanks, Susanne
Kimberly @ The Daring Gourmet says
Hi Susanne, the traditional way of making pot de creme is much more involved and pot de creme can be temperamental, resulting in the very issue you described. The whole purpose of this blender version, including placing the chocolate in the blender, is that it’s very forgiving and pretty much guarantees success.
Katie says
I’m going to make this for Christmas but have a question. You don’t specify if the chocolate should be sweetened or not can you clarify for me? Can’t wait to try it. Thanks.
Lonna Giles says
Just got mine in the fridge. Don’t know if I can wait till they completely set up. Licking the batter that was left inside the blender was yummy!
I recently have been experimenting with creme brûlée, vanilla creme brûlée, lemon pot de creme, and your chocolate pot de creme. I’m guessing this could be made as a custard by just omitting the chocolate. If you wanted to add a split vanilla bean, where do you think the best point in the recipe would be to do that?
Kimberly @ The Daring Gourmet says
Hi Lonna, for a vanilla custard check out my other recipe: https://www.daringgourmet.com/english-custard-creme-anglaise/. I hope you enjoy the pot de creme – happy eating! :)
Mo says
Does this have to be put into individual ramekins or can I go into one large one?
Kimberly @ The Daring Gourmet says
Hi Mo, it can go into one large one, it will just need to chill longer to set.
Miriam Kresh says
I made this for two good friends. Can I tell you how they swooned over it? They were taking little spoonfuls to make it last longer and eventually stopped talking, the better to focus on Chocolate Heaven. Question is, how far ahead can it sit in the fridge? Would two nights be OK?
Kimberly @ The Daring Gourmet says
Wonderful, Miriam, I’m so glad it was a hit, thank you! Yes, two nights is perfectly fine. Just keep them wrapped tightly so that no other odors from the fridge can penetrate the pot de creme.