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
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.
Gwen says
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?
Kimberly @ The Daring Gourmet says
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!
Suzanne says
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..
Kimberly @ The Daring Gourmet says
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!
Suzanne says
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.
Kimberly @ The Daring Gourmet says
Hi Suzanne, you probably just need to give it longer to set. That’s happened to me before as well.
Liesl says
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 :/
Brandon @ Kitchen Konfidence says
Gosh this looks good!! I love the texture of pot de creme.
Cynthia McCloud Woodman/What A Girl Eats says
I love pots de creme! These look both delicious and elegant!
Brandie Valenzuela says
Chocolate desserts don’t get much better than this! Thank you for all the step-by-step photos.
christymajors says
Sinfully delicious! I would risk migraine for a bite of that luscious chocolate pot!
shockinglydelicious says
Wonderful…I would do as you do…sneak it after the kids go to bed. Ahhhh…..
Carol Borchardt says
Beautiful! I want to dive right in!
cristina says
Decadent and elegant with these easy chocolate pots de creme…I luv the use of your mother-in-law’s word “wicked” ;)