Pots de creme is what chocolate lovers dream of. Chocolate pots de creme is a rich, creamy, decadent dessert that’s served in little “pots” or ramekins for the perfect homemade sweet treat!
Chocolate Pots de Creme is a classic French dessert made from heavy cream, egg yolks and chocolate. Whether you’re entertaining and need a quick dessert, or you want to celebrate date night (or Valentine’s Day) with something homemade, this chocolatey recipe is just about as good as it gets! There’s no question what I’m making this Valentine’s Day with the husband…bring it on!
Looking for a liquid cup of molten chocolate to keep the chocolate fix going? Check out this Dark Chocolate Demitasse for the best dark hot chocolate ever.
Ingredients to Make This Recipe
- Semi-sweet baking chocolate – I find that semisweet baking chocolate chips or bar yield the creamiest, most chocolatey result.
- Heavy cream – heavy cream is the base for your pots de crème…it will make your pots CREAMY! I don’t recommend substituting this ingredient because it’s so fundamental for delicious results!
- Egg yolks – egg yolks that are lightly beaten will thicken your pots de crème and make it velvety smooth.
- Salt – salt is for flavor!
- Vanilla extract – vanilla extract is for flavor.
- Instant espresso (optional) – a dash of instant espresso enhances the taste of chocolate without adding a “coffee” taste.
- Semi-sweet baking chocolate – you can use bittersweet chocolate but the results won’t be quite as creamy and will be quite bitter!
- Vanilla extract – substitute peppermint extract or orange extract for a different flavor!
- Instant espresso – substitute instant coffee grounds for instant espresso.
Tips for Perfectly Creamy Pots de Creme
- Semi-sweet chocolate yields the creamiest, most chocolatey result.
- Use a wooden spoon to stir your cream mixture so you can easily tell when the custard has set. When you stir your cream mixture and the cream has thickened enough to coat the back of the spoon, use your finger to trace a line on the back of the spoon . If the line remains visible, the cream is thick enough and it’s done!
- Pour your chocolate cream in ramekins or small bowls before chilling in the fridge. Pots de creme (“pots of cream”) are best served in small, individual servings since it is so rich and chocolatey!
- Take your pots de creme out of the fridge about 20-30 minutes before serving for the creamiest, most flavorful treat!
Frequently Asked Questions (FAQs)
Pots de creme is a rich, creamy French cooked custard that’s made with heavy cream and egg yolks. Vanilla and chocolate pots de creme are both popular flavors, served in small ramekins at room temperature or chilled.
Pots de crème is pronounced “po de krehm,” translating to “pots of cream” in English.
Pots de creme is richer and creamier than chocolate mousse. Chocolate mousse is lighter, fluffier, and is not cooked like pots de creme.
Store in the refrigerator for up to 5 days. Remove from the fridge 20-30 minutes before serving.
Baking chocolate typically contains less sugar and more cocoa solids than regular “eating” chocolate.
What to Serve With Pots de Creme
My favorite way to serve this dessert is slightly chilled, with a dollop of fresh whipped cream.
You can also use a veggie peeler to shave chocolate from a chocolate bar into pretty wispy curls!
Strawberries in season? Slice some up for the top of your chocolate ramekins!
More Chocolatey Recipes on Tastefully Grace!
- Homemade Chocolate Truffles
- No-Bake Peanut Butter Chocolate Bars
- Dark Chocolate Ganache
- Single Best Hot Fudge Sauce
- Wooden spoon
- 6 ounces semi-sweet chocolate baking bar (chopped) or 1 cup of chips
- 2 cups heavy cream
- 4 egg yolks lightly beaten
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon instant espresso (optional)
- In a medium pot, add cream, egg yolks, vanilla, and salt. Over medium heat, constantly stir mixture (yes, constantly!) until steaming hot (almost simmering) and the mixture thickens enough to pass the wooden spoon test.
- The wooden spoon test will help check whether your cream mixture has thickened to a custard. Stir your mixture until it's steaming hot and about to simmer (roughly 10 minutes). Right before it's about to simmer, you'll start to feel a bit of resistance as you stir and the mixture thickens. Then use your finger to trace a line on the back of a wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the custard is thick enough and it’s done! See the video for step-by-step instructions!
- Add chocolate (and instant espresso if desired) and stir until melted.
- Pour mixture into a blender and blend until creamy smooth.
- Pour into individual ramekins or small bowls, and let chill in the refrigerator for at least 90 minutes before serving.
- Garnish with whipped cream, shaved chocolate or sliced strawberries (or all of them!).
- Store in the fridge for up to 5 days. Let stand at room temperature for 20-30 minutes before serving.
- Keep your heat at medium, not high, to prevent burning!
- Stir your mixture the entire time it is over heat to ensure eggs don’t scramble!