Chocolate Pot de Creme

This easy no bake Chocolate Pot de Creme is rich, creamy and decadent. It's a perfect make ahead chocolate dessert for special occasions!

Course Dessert

Cuisine French

Prep Time 10

Cook Time 20

Chilling Time 4

Total Time 4 30

Servings servings

Calories 362kcal

Author Tristin Rieken

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.