Baking & Pastry > Custards & Creams (Baked) > Custards > Pot de Crème Recipe

Classic Chocolate Pot de Crème

Indulge in the rich and creamy decadence of homemade chocolate pot de crème. This simple yet elegant dessert is perfect for any occasion, offering a velvety smooth texture and intense chocolate flavor that will tantalize your taste buds. This recipe yields individual servings, ideal for an intimate dessert or a sophisticated dinner party finale.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
4-6
Ingredients
  • 2 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 6 ounces Bittersweet Chocolate
  • 4 Egg Yolks
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Pinch of Salt

Prepare the Chocolate Mixture

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent scorching. Remove from heat and add the finely chopped bittersweet chocolate. Let it sit for a minute to soften the chocolate, then whisk until smooth and completely melted.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes. Be careful not to overwhip, which can incorporate too much air.

Temper the Egg Yolks

Gradually pour the hot chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering and ensures a smooth custard. Continue whisking until the mixture is well combined.

Add Vanilla Extract

Stir in the vanilla extract to enhance the flavor of the pot de crème.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This will remove any lumps and ensure a perfectly smooth final product.

Prepare the Baking Dish and Ramekins

Preheat oven to 325°F (160°C). Place the ramekins in a baking dish with high edges.

Fill the Ramekins

Carefully pour the chocolate mixture into the ramekins, filling them almost to the top.

Create a Water Bath

Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath (bain-marie) helps the custards cook evenly and prevents them from curdling.

Bake

Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center. The internal temperature should reach about 170-175°F (77-79°C).

Cool and Chill

Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 15-20 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the custards to set completely.

Serve

Serve the chilled chocolate pot de crème as is, or garnish with whipped cream, fresh berries, chocolate shavings, or a dusting of cocoa powder. Enjoy!

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FAQ

  • Can I use a different type of chocolate?

    Yes, you can use milk chocolate for a sweeter pot de crème, or dark chocolate for a more intense flavor. Adjust the amount of sugar accordingly. Ensure the chocolate you use is of high quality for the best results.
  • How do I know when the pot de crème is done?

    The pot de crème is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools. Overbaking will result in a grainy texture.
  • Can I make this ahead of time?

    Yes, pot de crème can be made 1-2 days in advance. Store them covered in the refrigerator.
  • What if I don't have ramekins?

    You can use small oven-safe cups or custard dishes as a substitute for ramekins.
  • Why is a water bath necessary?

    The water bath helps to cook the pot de crème gently and evenly, preventing it from curdling or cracking. It ensures a smooth and creamy texture.