A wondrously decadent pot of smooth chocolate custard, topped with crème fraîche and chocolate shavings. These impressively rich and decadent chocolate pots de creme are elegant, easy to prepare - and DELICIOUS!
This easy chocolate pot de creme recipe is one of my favorite Valentine's dessert recipes.
There are a few truths in life and in cooking.
What you put in really makes the difference between something amazing and something that's just... forgettable.
This is especially true for a recipe that has just a few simple ingredients. Quality really matters here!
What You’ll Love About Pot de Creme
- Easy. This classic chocolate dessert recipe only takes a few minutes to prepare. This is a no-bake pot de creme, so you don't even need a water bath.
- Chocolaty. The bittersweet chocolate custard is really thick and not too sweet.
- Rich and creamy. The dollop of crème fraîche adds a touch of creaminess that is way more interesting than plain whipped cream.
The most important thing in this recipe is to use the best chocolate that you can find. I'm a huge fan of Guittard chocolate for all my baking. It's my go-to chocolate for cooking.
Ingredients for Chocolate Pot de Creme
- Chocolate. I like really dark chocolate, so I usually use the bittersweet. You can use your favorite type of chocolate.
- Crème fraîche. Crème fraîche is like a really mild flavored sour cream. It has a very delicate flavor and is amazing with fresh fruit and with these rich dark chocolate pots de cremes.
- Cream and milk. You'll want to use full-fat milk and heavy cream for this recipe.
- Eggs. You'll be using 5 egg yolks for this recipe. (Save your egg whites for a delicious egg white frittata.)
Step 1 - Measure out the chocolate.
Step 2 - Place the egg yolks in a medium bowl and whisk
You'll be adding the other ingredients to this bowl so make sure it's large enough.
Step 3 - Add the sugar, milk, and cream to a sauce pan.
Heat the milk, cream, and sugar on medium heat until the sugar is dissolved. You want the milk to come to a simmer.
Step 4- Temper the eggs.
This step sounds hard. However, all you need to do is add one ladle of hot milk to the eggs and whisk it in. This step warms the eggs enough but doesn't cook them.
Then you can add the tempered eggs to the saucepan and whisk everything together.
Step 5- Thicken the custard.
Cook the custard on medium heat while you continue to whisk it. The custard will start to thicken.
You know it's done when the custard coats the back of a spoon.
Step 6 - Add the custard to the chocolate.
Whisk until the chocolate is melted and fully incorporated.
Step 7 - Pour the chocolate custard into ramekins
Refrigerate for two to three hours before serving. Garnish with crème fraîche and shaved chocolate.
FAQs and Expert Tips
A pot de creme is typically a baked egg custard while pudding is a loose custard that is thickened, usually with cornstarch.
Pot de creme relies entirely on the eggs to set the mixture.
Creme brulee is a looser custard and is usually served with a layer of burnt sugar on top.
Pot de creme can become grainy if it's overcooked. If the custard gets too hot, it may lose its creamy texture. Also, if the chocolate is too hot it can cause a grainy texture.
Pot de creme is pronounced Poe De Krehm.
Other Dessert Recipes That You’ll Love
Check out these chia pudding recipes for delicious vegan alternatives. These are all fresh and creamy and super easy.
- Chocolate Chia Pudding
- Strawberry Chia Pudding
- Chai Latte Chia Pudding
- Chocolate Mocha Cake
- The ULTIMATE Banana Cake
More Pot de Creme Recipes to try
Chocolate Pot de Crème
- 13 oz chocolate
- 1 cup milk
- 1 cup heavy cream
- ¼ cup sugar
- 5 egg yolks
- crème fraîche
- chocolate shavings
- Weigh out the chocolate and add to a large heat-safe bowl.
- Place the egg yolks in a medium heat-safe bowl. Whisk and set aside.
- Place the milk, cream, and sugar in a sauce pan. Heat until sugar is dissolved.
- Add the hot milk mixture to the eggs, slowly and gradually while whisking constantly. It's best to use a ladle for this step. Add one ladle of hot milk at a time so that the eggs don't cook.
- Return the custard mixture to the saucepan and cook gently, until thick.
- Pour the hot custard over the chocolate and whisk until smooth.
- Portion out into small dessert ramekins.
- Refrigerate until set, about 2-3 hours.
- Top with a dollop of crème fraîche and chocolate shavings.