Chocolate Pot de Creme is a rich, creamy chocolate dessert that can easily be made ahead of time.
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Pot de creme recipe
Pot de Creme is a rich chocolate dessert that’s super smooth, creamy and indulgent. Similar in flavor to chocolate mousse but with a thicker more dense texture that’s more like creme brulee.
Chocolate pot de creme are the perfect make ahead dessert to WOW your friends and loved ones.
I was first served a chilled cup of this decadent chocolaty goodness during my honeymoon in 2009 at the Salish Lodge in Snoqualmie, WA. We were in a very intimate single table room overlooking Snoqualmie Falls feeling very fancy. When a tiny little dessert arrived of what looked like a simple pudding cup. But it was filled with the richest chocolate pudding I’ve ever seen topped. And sticking out of the top was a crispy rice “stick” for dipping. It was a delicious reminder that even the fanciest moments are better with a little playfulness thrown in.
As a chocolate mousse and chocolate pudding lover I was instantly hooked on this fancy but fun chocolate dessert. And have been making my easy foolproof version of this restaurant quality dessert at home ever since.
Trust me when I say this no bake Chocolate Pot de Creme recipe is absolutely perfect for Valentines Day, date nights at home or whenever you’re craving a little chocolate!
Ingredients
- Heavy cream – 1 pint of heavy cream is about 2 cups of cream. 1 ½ cups for the pot de creme custard base. And another ½ cup to whip up for the topping, if you’d like.
- Whole milk
- Egg yolks
- Granulated sugar
- Dark chocolate – bittersweet chocolate chips or a dark chocolate bar. This recipe calls for 1 cup of bittersweet chocolate chips, which is about 8 ounces of chocolate. I’ve made it with expensive chocolate bars but really, there’s no need. I usually just go for the darkest chocolate chips I can find in the baking aisle. But you can even use semisweet or milk chocolate chips or a Hersheys bar if that’s what you have on hand, but reduce the amount of added granulated sugar accordingly to account for the more sweet chocolate.
- Vanilla extract – or substitute fresh espresso or strongly brewed hot coffee. Or use high quality instant espresso granules instead to make chocolate coffee pot de creme or espresso pot de creme. You can also use peppermint extract or orange extract to make other flavor variations.
- Salt
Step by step instructions
Much like creme brulee most recipes for pots de creme call for them to be baked in a low oven. But this easy pot de creme recipe doesn’t require baking! Simply heat the custard on the stovetop and whisk in the chocolate. Then pour and wait for the custard to set while it chills.
- Chop chocolate and place in a large heat proof bowl, ideally with a pour spout.
- Combine heavy cream and whole milk in a medium saucepan over medium low heat and bring to a low simmer, stirring frequently.
- Meanwhile, whisk egg yolks, granulated sugar and salt together in a bowl.
- When cream is warm, slowly pour the cream into the egg yolk mixture, whisking vigorously and constantly to prevent the eggs from curdling.
- Once everything is combined return to the saucepan.
- Return saucepan to low heat and cook the custard mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
- Pour warm custard over chocolate in bowl and allow it to sit until chocolate softens before stirring, about 5 minutes. If you are worried about your pot de creme being grainy or if you notice any little curds in the mixture you can strain it through a fine mesh strainer while pouring over the chocolate in the bowl.
- Once chocolate softens add vanilla and whisk mixture until smooth and completely combined.
- Pour into individual ramekins or small glass jars, leaving a little room at the top of each serving to add whipped cream later.
- Cover pots de creme loosely with plastic wrap and transfer to the refrigerator to chill and set up, at least 4 hours.
- Serve and enjoy!
How to serve
If desired, whip remaining heavy cream with confectioners sugar until soft peaks form. When ready to serve to each chocolate pot de creme with a dollop of whipped cream. And sprinkle a little shaved chocolate over top.
I like to serve it with a dollop of whipped cream topped with chocolate shavings. But it is also very delicious accompanied with some fresh berries or a crisp cookie for contrast. My favorite way is served plain without whipped cream but with a rice krispie treat to dip instead!
Yield
This recipe yields about six 6 ounce servings of pot de creme, or 8 smaller 4.5 ounce servings. But you can also make pot de creme for two by adjusting the serving size in the recipe card below.
How to store
Chocolate Pot de Creme can be tightly covered with plastic wrap and stored refrigerated for up to five days. Whipped cream can be piped on top ahead of time as well. But for best results it is suggested you top with whipped cream immediately before serving.
Or Pot de Creme can be frozen. Wrap tightly with plastic wrap and freeze for up to three months. Defrost overnight in the refrigerator before serving.
📖 Recipe
Ingredients
- 1 cup chocolate chips bittersweet
- 8 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Place chocolate in a large heat proof bowl, chopping if necessary.1 cup chocolate chips
- Combine heavy cream and whole milk in a medium saucepan over medium low heat and bring to a low simmer, stirring frequently.1 ½ cups heavy cream, ½ cup whole milk
- Meanwhile, whisk egg yolks, granulated sugar and salt together in a bowl until smooth.8 large egg yolks, ½ cup granulated sugar, ⅛ teaspoon salt
- When cream is warm, slowly pour the cream into the egg yolk mixture, whisking vigorously and constantly to prevent the eggs from curdling.
- Once everything is combined return to the saucepan. Return saucepan to low heat and cook the custard mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Pour warm custard over chocolate in bowl and allow it to sit until chocolate softens before stirring, about 5 minutes. Straining before adding to the chocolate, if necessary.
- Once chocolate softens add vanilla and whisk mixture until smooth and completely combined.1 teaspoon vanilla extract
- Pour evenly into individual ramekins or small glass jars, leaving a little room at the top of each serving to add whipped cream later, if desired.
- Cover pots de creme loosely with plastic wrap and transfer to the refrigerator to chill and set up, at least 4 hours.
Nutrition
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