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

First published on The Daring Gourmet March 9, 2015