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!
Pot de Crème: 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.
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.
Cooking With Kyler made a fun YouTube video featuring my Chocolate Pot de Crème recipe – check it out!
Chocolate 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!
I thought I’d try something different and made these for the game on Sunday and they were a smash hit, my husband and boys have already asked me to make it again :)
Yay, I’m so glad everyone enjoyed them, thank you Louisa!
I made these for the super bowl and the praise was loud and enthusiastic! :)
That’s fantastic, Tina, thank you so much! :)
This was fabulous!!!! I did a test run (half batch) in preparation of a Valentine’s Day get-together we’re having with some other couples. My husband and I both LOVED this. Looking forward to making it again later this week.
Yay, I’m so happy you both enjoyed it, Lily, thank you so much for the feedback!
This was absolutely delicious! I’m still amazed at how easy it was to make. Thank you for another terrific recipe, Kimberly.
Thank you, Courtney, I’m so glad you enjoyed it!
One of the most exquisite things I have ever tasted!! Saved to make again and again…and again, lol.
That’s fantastic, Trudi, I’m so thrilled to hear that, thank you! :)
What size ramekins?
Hi Meg, standard size ramekins are roughly 3 1/2″ x 1 1/2″ (3.5 to 4 oz capacity).
That recipe sounds delectable. I do not have a blender but a food processor. Would that work?
Hi Christel, I haven’t tried it with a food processor but yes, that should work fine!
I have made this several times for many different people and the reaction is always the same…OMG please give me the recipe!
It is dangerously delicious; and by that I mean the ingredients are always on hand, it is so easy to make and it works perfectly every time. For a while there it was a weekly occurrence!
Yay!! That’s wonderful, Lisa, thank you so much for the feedback! <3 Yeah, it IS dangerous...there was a time when we were having it more frequently than we should as well ;)
Could I whip the egg whites and fold them into the chocolate mixture? What would happen?
Hi Kate, I’ve never tried!
Does one need to put plastic wrap directly on the surface before cooling, so as not to make “skin”?
Hi P.J., no that isn’t necessary with this. Unlike with creme brulee or crema catalana which are much more delicate and WILL form a skin if not covered, pot de creme doesn’t require it.
I want to make this for Valentine’s Day and I want to add Grand Marnier .At what point in the the recipe would I add it.? Thanks can’t wait to make.
Hi Brenda, add it in Step 3 along with the vanilla extract. Happy cooking!
Kimberly,
This is a wonderful recipe. Unfortunately I added an ounce or two of chocolate while keeping the rest of the recipe as is. Who knew that a little more chocolate would turn your wonderful recipe into a chocolate bar in a glass! Don’t worry I made another batch exactly as your recipe called for this time and it was perfect, like a mousse but way more concentrated and just like your pictures. Thank you for this recipe.
BTW,
I only published my screw up because it was my fault. Just a lesson to newer dessert makers, to not make any changes!
Hi John, thank you so much for the feedback. At least the first round wasn’t “ruined” – it’s not like it’s torture eating a chocolate bar, right? :) I’m so glad you enjoyed the recipe, thank you very much!
This came out so good! I made it for dessert on Christmas Eve. I only used half a teaspoon of vanilla and added a tablespoon of Grand Marnier at the same time, and served it garnished with cream whipped with Grand Marnier and just a bit of sugar, each pot topped with a fresh mint leaf and a few fresh raspberries that I had shaken in a baggie with a bit of granulated sugar. My family loved it. I’m making it again for a book club meeting tomorrow!
Ah I’m so glad you enjoyed it, Anne, thank you! It’s one my all-time FAVORITES! :)
I am going to try this, but have a question. If you are using dark chocolate and need the sugar, do you put that in the creme and egg yolk mixture?
Thanks!
Hi Annette, yes that’s correct, you’ll add it right at the start with the cream and egg yolks.
Such a fantastic and easy recipe! I printed it in metric and used leftover chocolate chips I had on-hand. My only question is the the first 1/4 inch of the top crusted hardened, darkened, and had a lot of air bubbles. It tasted great but looked a little weird. I blended the chocolate in the blender to chop them up so maybe that was a contributor to the odd texture? Or perhaps I overblended? Not sure if this is normal but would love a smooth top, if possible.