Name: Creamy Chocolate Pot de Crème Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 1½ cups heavy cream; ½ cup whole milk; 4 ounces semi-sweet or bittersweet chocolate (chopped); 4 large egg yolks; ¼ cup granulated sugar; 1 teaspoon vanilla extract; pinch of salt; whipped cream and chocolate shavings (for topping)

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If you’ve ever dreamt of a dessert that’s both deeply chocolatey and absolutely luscious, this Creamy Chocolate Pot de Crème Recipe is exactly what you need in your life. Imagine dipping your spoon into a chilled pot of velvet-smooth chocolate custard, subtly scented with vanilla, and finished with a cloud of whipped cream and playful chocolate shavings. Each bite is a delight—rich, yet not too heavy—with an irresistible silkiness that rivals any French patisserie. Whether you’re making this for a fancy dinner party or simply treating yourself, the Creamy Chocolate Pot de Crème Recipe makes every occasion feel extra special.

Creamy Chocolate Pot de Crème Recipe - Recipe Image

Ingredients You’ll Need

For a dessert this decadent, you’ll be pleased to know the ingredient list is refreshingly short and straightforward. Each element works harmoniously to deliver the signature texture, sweetness, and chocolate intensity that makes this Creamy Chocolate Pot de Crème Recipe shine.

Heavy cream: This gives the dessert its signature velvety richness and helps create that gorgeous, smooth custard base.
Whole milk: Lightens the cream just a touch, so your pots de crème aren’t overly heavy—just perfectly indulgent.
Semi-sweet or bittersweet chocolate (chopped): Quality matters here; choose your favorite chocolate for the deepest, most complex flavor.
Large egg yolks: Responsible for setting the custard into that dreamy, spoonable texture.
Granulated sugar: Sweetens the custard and balances the chocolate’s bittersweet notes.
Vanilla extract: Infuses the custard with aromatic warmth and complexity.
Pinch of salt: A touch is all you need to make every other flavor pop beautifully.
Whipped cream and chocolate shavings (for topping): An optional, but highly recommended, finishing flourish for extra elegance and delight.

How to Make Creamy Chocolate Pot de Crème Recipe

Step 1: Warm the Dairy

Preheat your oven to 325°F so it’s ready by the time your custard is assembled. In a medium saucepan over medium heat, combine the heavy cream and whole milk. Let the mixture heat gently until it’s steaming and small bubbles form around the edges, but don’t let it boil. The warmth will help melt the chocolate and gently cook the egg yolks later for that perfect custardy finish.

Step 2: Melt the Chocolate

Take the saucepan off the heat and add your chopped chocolate straight to the hot cream-milk blend. Stir patiently until every last bit is melted and the mixture’s glossy and impossibly smooth. At this point, a taste-test is 100% allowed—but try to resist eating it all just yet!

Step 3: Whisk the Yolks, Sugar & Vanilla

In a separate large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a generous pinch of salt. Blend until the yolks lighten in color and the sugar is mostly dissolved; this step ensures your Creamy Chocolate Pot de Crème Recipe is well balanced and silky.

Step 4: Combine and Temper

Now it’s time to unite the chocolate mixture and the yolk mixture. Pour the warm chocolate into the yolks slowly, whisking the entire time. This gradual process tempers the eggs, preventing them from curdling and guaranteeing a perfectly creamy custard.

Step 5: Strain for Silkiness

For the smoothest possible texture, strain the finished custard through a fine mesh sieve into a large measuring cup or bowl. This catches any stubborn bits and ensures your Creamy Chocolate Pot de Crème Recipe is pure velvet in every bite.

Step 6: Pour & Prepare for Baking

Divide your custard evenly among 4–6 small ramekins. Next, nestle the ramekins inside a deep baking dish, then fill the dish with hot water until it comes halfway up the sides. This water bath is key—it gently and evenly bakes the custards to set without cracking or overcooking.

Step 7: Bake Gently

Bake in the preheated oven for 30–35 minutes. The custards are ready when their centers are just set but still slightly wobbly when jiggled. Remove the ramekins carefully from the water bath and set them aside to cool to room temperature.

Step 8: Chill and Serve

Once they’ve cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours (or overnight for extra convenience). Right before serving, top with a big spoonful of whipped cream and a flourish of chocolate shavings. Your Creamy Chocolate Pot de Crème Recipe is ready to impress!

How to Serve Creamy Chocolate Pot de Crème Recipe

Garnishes

The right finishing touches take this dessert from delicious to utterly show-stopping. A swirl of whipped cream and a sprinkle of chocolate shavings not only look beautiful but add contrasting textures and an extra pop of creamy, chocolatey indulgence. Try a pinch of flaky sea salt or a few toasted hazelnut slivers if you want to get extra fancy!

Side Dishes

While your Creamy Chocolate Pot de Crème Recipe is definitely the star, simple sides can round out the experience. Crisp almond biscotti, fresh berries, or a handful of candied orange peel all make lovely partners. These accompaniments offer fresh, bright notes that balance the rich custard beautifully.

Creative Ways to Present

If you want to elevate your presentation, consider serving the custards in vintage tea cups, small espresso glasses, or even tiny jars. Layering with raspberry coulis or a dab of caramel sauce at the bottom of the ramekin offers fun surprises. For parties, top each with a raspberry, mint leaf, or edible flower to stun your guests!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chocolate Pot de Crème Recipe can be covered tightly with plastic wrap or fitted lids and stored in the refrigerator for up to three days. This makes it a stellar dessert for entertaining, since you can prep well ahead and still serve up pure decadence at a moment’s notice.

Freezing

While freezing isn’t traditional for pots de crème, you certainly can! Wrap cooled (ungarnished) ramekins well in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge, then add your toppings fresh before serving for best results.

Reheating

Creamy Chocolate Pot de Crème Recipe is designed to be served cold or at cool room temperature, so reheating isn’t needed. If you prefer a softer texture, let the ramekins sit at room temperature for 10–15 minutes before serving for a slight melt-in-your-mouth effect.

FAQs

Can I use milk chocolate instead of semi-sweet or bittersweet chocolate?

Yes, you can substitute milk chocolate, but the result will be sweeter and lighter in chocolate intensity. If you make this change, you might want to slightly reduce the sugar to avoid over-sweetness. The Creamy Chocolate Pot de Crème Recipe is flexible—experiment to find your favorite flavor balance!

How do I know when the pots de crème are perfectly baked?

The custards should be just set around the edges but still have a gentle wobble in the center when you shake the ramekin. Overbaking will make them dense instead of creamy, so start checking at the 30-minute mark and pull them as soon as the centers look barely set.

Can I make this recipe dairy-free?

Absolutely! Swap the cream and milk for full-fat coconut milk or your favorite non-dairy alternatives, and use a dairy-free chocolate. The texture will remain velvety and the flavor subtly nuanced—just as a great Creamy Chocolate Pot de Crème Recipe should be.

Why is straining the custard necessary?

Straining ensures your finished dessert is ultra-smooth by removing any tiny bits of cooked egg or unmelted chocolate. It’s a quick extra step that makes a world of difference, delivering that signature silkiness every time you whip up this Creamy Chocolate Pot de Crème Recipe.

How far in advance can I make this dessert?

These custards are the ultimate make-ahead treat. You can prepare them up to two days before serving and keep them chilled in the fridge. In fact, a day of chilling will only enhance the creamy texture and deep, chocolatey flavor of your Creamy Chocolate Pot de Crème Recipe.

Final Thoughts

If you’re looking for a showstopping chocolate dessert that feels both luxurious and completely doable, this Creamy Chocolate Pot de Crème Recipe is your new secret weapon. I hope you give it a try, share it with someone you love, and discover just how magical homemade French custard can be!

Creamy Chocolate Pot de Crème Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 2 hours 50 minutes (including chilling)
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent richness of this creamy chocolate pot de crème, a classic French dessert that is sure to impress. Silky smooth and intensely chocolatey, this dessert is perfect for any special occasion or a luxurious treat for yourself.

Ingredients

Scale

Creamy Chocolate Pot de Crème

1½ cups heavy cream
½ cup whole milk
4 ounces semi-sweet or bittersweet chocolate (chopped)
4 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
whipped cream and chocolate shavings (for topping)

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Melt Chocolate: In a saucepan, heat the heavy cream and milk until steaming. Remove from heat and stir in chopped chocolate until smooth.
Prepare Egg Mixture: In a bowl, whisk egg yolks, sugar, vanilla, and salt. Slowly pour in the warm chocolate mixture, whisking constantly.
Strain and Pour: Strain the custard and pour into ramekins placed in a water bath.
Bake: Bake for 30–35 minutes until just set. Cool, then refrigerate for at least 2 hours.
Serve: Top with whipped cream and chocolate shavings before serving.