4.9 from 96 votes
Easy Chocolate Pots de Crème
Easy Chocolate Pots de Crème is a rich, creamy custard dessert made from egg yolks, semisweet chocolate, cream, and milk. The mixture is gently cooked and thickened before chilling, resulting in a smooth, silky texture with intense chocolate flavor, served chilled in small ramekins.
Prep Time
5 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
6
servings
Calories:
372 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 1 cup heavy cream
- 1 cup milk whole
- 5 egg large yolks
- 6 ounces semisweet chocolate chopped
- ½ teaspoon espresso powder optional
- ¼ teaspoon kosher salt
Instructions
- Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for about 2 minutes, or until the custard is slightly thickened. Turn off the heat.
- Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it's completely smooth.
- Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.
- Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
- Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.
Cup of Yum
Notes
- Simmer custard mixture on medium-low heat until slightly thickened with minimal bubbles to ensure proper texture before adding chocolate.
- If using higher percentage bittersweet chocolate, whisk in 2-3 tablespoons sugar with egg yolks before tempering to balance bitterness.
- Watch the custard’s texture carefully rather than relying solely on time; it should go from bubbly to creamy and thicker before removing from heat.
Nutrition Information
Calories
372kcal
(19%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
213mg
(71%)
Sodium
133mg
(6%)
Potassium
279mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
879IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 372
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 213mg | 71% |
| Sodium | 133mg | 6% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.