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!
This looks heavenly!
How decadent and indulgence, yet simple and quick! This looks simply divine.
Thanks, Steph, it’s one of our absolute favorites!
A chocolate lover’s dream!
Can’t wait to try this! Thank you!
Awesome, Heather, enjoy! It’s one of our favorites :)
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!
Sinfully simple, decadently delicious! Thanks.
Perfectly said, Barry! :)
We are vegetarian and don’t eat eggs. Do you know if the eggs can be left out or substituted?
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.
I believe I have found my new favorite dessert. :)
Oh my gosh, Maureen, we’re practically obsessed with it! I made it two more times this week alone!! :)
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:
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! :)
It’s true, they are deliciously “wicked”, and I can’t wait to whip up a batch. This is my new fav dessert.
I’ve kept you waiting a while, Jeanie, but here they are! :) Enjoy!
Can I use a food processor? I no longer have a blender.
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!
Yes, pleeeeeeeease!!!!! :) This looks unbelievably yummy, will be making it for sure!!
You’ll be very glad you did, Trisha, enjoy! :)
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!
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!
Okay, I’ve died and gone to heaven. So can’t wait to try this! THANK YOU!! :)
We’re virtually addicted to it, Cori, you’re going to love it!
Do you think you can make ist with Single cream Too ?double cream is so difficult to find in Germany…..
Hi Anji, I know Dr. Oetker has “Crème double” but regular Schlagsahne will do just fine. Enjoy! :)
Oh my goooooooosh!! I think I found my newest addiction! :)
Yes you have, sj82, and you’re gonna love it! :)