Chocolate Pots de Crème Recipe – French Special
Experience the charm of this French dessert, where rich chocolate meets a creamy custard in elegant little ramekins. These Chocolate Pots de Crème are deceptively simple to make yet impressively sophisticated—perfect to make ahead for dinner parties or special treats. With vanilla, quality chocolate, and just the right texture, this dessert is a silky indulgence that’s truly easy to bake.
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
Chocolate Pots de Crème Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz (115g) semisweet or bittersweet chocolate, finely chopped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to make Chocolate Pots de Crème:
Preheat Oven: Preheat your oven to 325°F (160°C). Place 4 to 6 small ramekins or custard cups in a baking dish.
Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer, then remove from heat.
Melt Chocolate: Add the chopped chocolate to the hot cream mixture and stir until smooth and fully melted.
Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.
Temper Eggs: Slowly pour a small amount of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Gradually add the remaining chocolate mixture, whisking ontinuously.
Strain Mixture: Pour the combined mixture through a fine-mesh strainer into a clean bowl or pitcher to remove any bits of cooked egg or undissolved chocolate.
Fill Ramekins: Divide the chocolate mixture evenly among the ramekins.
Bake: Carefully add hot water to the baking dish, ensuring it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cool: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
Recipe Notes:
Chocolate Quality: Choosing good-quality semisweet or bittersweet chocolate makes a big difference—opt for chocolate with at least 60-70% cocoa for depth without overwhelming bitterness.
Water Bath Method: Baking the ramekins in a hot water bath ensures gentle, even heat and prevents cracking or curdling of the custard.
Tempering Eggs: When adding the hot chocolate-cream mixture to the egg yolks, pour slowly and whisk constantly to avoid cooking the eggs and getting lumps.
Chilling Time: Refrigerate the pots for at least 2 hours (or overnight, if possible) so the custard sets properly and flavors meld.
Serving Garnish: Just before serving, top with whipped cream, chocolate shavings, or a light sprinkle of flaky sea salt to elevate both flavor and presentation.
