Decadent But Simple Chocolate Pots de Creme

Chocolate pots de creme is a delicious dessert you’re sure to love. While it may found intimidating, it is much easier to make than you may anticipate.

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I first made this when a friend shared a ton of milk and cream just before it went bad and I needed to use it fast. I shared this with her as a thank you, and wow was she appreciative.

What are pots de creme?

Pots de creme is a French custard that you bake in the oven in a water bath. It has a few steps, but nothing overly complicated. This tutorial shares everything you need to know to impress your friends and family.

They are similar to creme brulee, but you do not create a sugar crust on the top. They are often chocolate flavored – as these are – rather than the vanilla of creme brulee.

While you can make them in a single casserole, I prefer to make them in individual ramekins.  This makes for a lovely individual serving, and it makes it easier to store any leftovers.

What chocolate should I use for pots de creme?

Traditionally, you make pots de creme with bittersweet chocolate, as the sweetness comes from other ingredients. They are also not a super sugary dessert.

Use the highest quality chocolate you can find. This makes a huge difference in the flavor of your dessert, and you don’t want to cheap out.

Do. Not. Use. Chocolate. Chips. They have added ingredients that ensure they keep their shape, and they do not melt well, nor do they provide the flavor you want.

Instead, use a high quality chocolate block that you chop or chocolate callets that are good chocolate in smaller circles that melt more easily.

How do I know when my pots de creme are done?

Bake your pots de creme in your oven in a water bath. You can tell they’re done when they are firm around the edges but jiggle in the center when you tap them.

You do not want to overcook them, as this makes them grainy and gritty in texture.

When you take them out, they may appear less firm than you want. They continue to firm up as they cool.

Pro tip: Leave them in the water bath to cool. This creates a creamier texture and richer mouthfeel.

How do I store leftover pots de creme?

Let your pots de creme cool fully to room temperature. Once cooled, cover each ramekin with plastic wrap and place in the fridge.

You need to let them chill for at least three hours before you enjoy them, but you can make these in advance and store them in your fridge for up to three days.

Unlike homemade pudding, pots de creme do not form a skin so long as you use a baking sheet to cover the ramekins when they bake. You do not need to press the plastic wrap into the tops of the pots de creme when you refrigerate them.

How to Make Chocolate Pots de Creme

Preheat your oven to 350 degrees.

Place the cream into a heavy pot and scald it – heat it over medium until it starts to steam, but do not let it boil.

While you’re doing that, chop your chocolate and place it in a bowl to wait for the cream.

At the same time, whisk the egg yolks in another bowl. Save your egg whites for another dish like homemade marshmallow fluff or a delicious cheese souffle.

Add the sugar, espresso, and vanilla and whisk until it’s light and fluffy. Note that it will be brown and not your usually light yellow.

Once your cream is scalded, pour it slowly into the chocolate. Let it sit for one to two minutes – just like you do when you make chocolate fondue – then stir to melt the chocolate and cream together.

Temper your eggs. To do this, add just a little of the hot chocolate cream mixture to your eggs and whisk thoroughly to ensure the eggs don’t scramble.

Slowly add a half cup or so in total, which will bring the eggs up to temperature. At this point, you flip directions.

While whisking, pour the eggs into the chocolate cream and keep whisking until they’re fully incorporated.

Place your ramekins into a baking dish. Using that same measuring cup (yay, no extra mess), scoop out the pots de creme mixture evenly into the ramekins.

Place the baking dish into your oven, and use a liquid measuring cup to pour water around the ramekins. Be careful not to get any in, and add water until it is about two-thirds of the way up the sides of the ramekins.

Cover ramekins with a second baking sheet. This helps the pots de creme bake evenly and helps prevent them from forming a skin.

Bake the pots de creme at 350 degrees for 25-35 minutes (or a little longer if you make them extra big like I did). When they are set on top but still jiggly in the middle, they are done.

Let them cool to room temperature while still in the water bath, then cover with plastic wrap and place them in the fridge for at least three hours to chill before you serve them.

Top with whipped cream and some chocolate shavings. These keep up to three days in the fridge.

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