Desserts > Chocolate Desserts > Chocolate Puddings & Mousses > Chocolate Pots de Crème Recipe

Decadent Dark Chocolate Pots de Crème

Indulge in the rich and creamy texture of these dark chocolate pots de crème. This elegant dessert is surprisingly easy to make and perfect for impressing guests or satisfying your chocolate cravings.

This recipe uses high-quality dark chocolate to create an intensely flavored dessert that is both luxurious and satisfying.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 cups Heavy Cream
  • 6 ounces Dark Chocolate (70% cacao or higher), finely chopped
  • 4 Egg Yolks
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Pinch of Salt
  • For Garnish Optional: Fresh Raspberries or Whipped Cream

Prepare the Chocolate

Place the chopped dark chocolate in a heatproof bowl. Set aside.

Heat the Cream

In a medium saucepan, combine the heavy cream and salt. Heat over medium heat until the cream is just simmering around the edges. Do not boil.

Make the Custard Base

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. This usually takes about 2-3 minutes of vigorous whisking.

Temper the Egg Yolks

Gradually pour a small amount of the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This is called tempering. Continue adding the hot cream in a slow, steady stream until about half of the cream has been incorporated.

Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon. Be careful not to overheat or boil the mixture, as this will cause the eggs to curdle. The mixture should reach a temperature of about 170-175°F (77-79°C).

Melt the Chocolate

Pour the hot custard mixture over the chopped chocolate in the heatproof bowl. Let it sit for a minute to soften the chocolate, then gently whisk until smooth and the chocolate is completely melted.

Add Vanilla and Strain

Stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This will remove any lumps and ensure a smooth, creamy texture.

Pour into Ramekins

Pour the chocolate mixture into individual ramekins or small jars, filling them almost to the top.

Bake in a Water Bath

Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custards cook gently and evenly.

Bake

Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center. A slight jiggle is good! They will continue to set as they cool.

Cool and Chill

Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the custards to set fully.

Serve

Before serving, let the pots de crème sit at room temperature for about 10-15 minutes to soften slightly. Garnish with fresh raspberries or a dollop of whipped cream, if desired.

Nutrition Facts Estimated per 100g of product

(Approximation only, values can vary based on specific ingredients used)
Calories: 350-450 kcal
Fat: 25-35g
Saturated Fat: 15-20g
Cholesterol: 150-200mg
Sodium: 50-75mg
Carbohydrates: 20-25g
Sugar: 15-20g
Protein: 4-6g

Other Important Considerations for Nutrition

This dessert is high in fat and cholesterol due to the heavy cream and egg yolks. Enjoy in moderation as part of a balanced diet. Using a lower-fat cream or milk substitute will alter the texture and richness of the dessert. Using a high-quality dark chocolate with a high cacao percentage will provide more antioxidants. Always consult with a registered dietitian or healthcare professional for personalized dietary advice.

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FAQ

  • Can I use milk chocolate instead of dark chocolate?

    Yes, but the flavor will be much sweeter and less intense. You may need to reduce the amount of sugar in the recipe to balance the sweetness.
  • Can I make this recipe ahead of time?

    Absolutely! Pots de crème are a great make-ahead dessert. They can be stored in the refrigerator for up to 3 days.
  • Why is a water bath necessary?

    The water bath helps to cook the custards gently and evenly, preventing them from curdling or becoming rubbery. It ensures a smooth, creamy texture.
  • What if I don't have ramekins?

    You can use small jars or oven-safe bowls instead of ramekins.