Name: Chocolate Pots De Crème Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: French
Ingredients: 10 ounces (283 g) bittersweet chocolate (60 percent cocoa preferred), finely chopped; 5 large egg yolks; 5 tablespoons granulated sugar; ¼ teaspoon kosher salt; 1 ½ cups (357 g) heavy cream; ¾ cup (184 g) whole milk; 2 teaspoons vanilla extract; 1 tablespoon strong brewed coffee, or ½ teaspoon instant espresso dissolved in 1 tablespoon hot water; Whipped Cream, for serving

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Introduction

Chocolate Pots de Crème is a rich and velvety French dessert that melts in your mouth. With a smooth custard base infused with bittersweet chocolate and a hint of coffee, it’s a luxurious treat perfect for any occasion.

Two white ceramic ramekins filled with smooth, dark chocolate pudding, each topped with a dollop of white whipped cream sprinkled lightly with cocoa powder. The dark, shiny chocolate layer contrasts with the light, airy texture of the whipped cream on top. One ramekin is in the foreground while the second is slightly blurred in the background. A silver spoon rests nearby on a white marbled textured surface with a dark brown cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces (283 g) bittersweet chocolate (60 percent cocoa preferred), finely chopped
5 large egg yolks
5 tablespoons granulated sugar
¼ teaspoon kosher salt
1 ½ cups (357 g) heavy cream
¾ cup (184 g) whole milk
2 teaspoons vanilla extract
1 tablespoon strong brewed coffee or ½ teaspoon instant espresso dissolved in 1 tablespoon hot water
Whipped cream, for topping

Instructions

Step 1: Place the finely chopped chocolate in a medium heatproof bowl and set aside.
Step 2: In a separate medium bowl, whisk together the egg yolks, granulated sugar, and kosher salt until combined. Then whisk in the heavy cream and whole milk.
Step 3: Pour the egg mixture into a medium saucepan and heat over medium-low, stirring constantly and scraping the bottom of the pan.
Step 4: Continue heating until the custard thickens and coats the back of a spoon, about 15 minutes. If using a thermometer, it should reach 175-180°F. Avoid letting it simmer.
Step 5: Immediately pour the hot custard through a fine mesh strainer over the chopped chocolate. Let it sit for 5 minutes to soften the chocolate.
Step 6: Whisk the mixture until smooth and glossy.
Step 7: Stir in the vanilla extract and prepared coffee (either brewed or dissolved instant espresso).
Step 8: Divide the custard evenly between four 10-ounce ramekins. Gently tap the ramekins to release any air bubbles.
Step 9: Let the custards cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set.
Step 10: Serve chilled, topped with a dollop of whipped cream.

Tips & Variations

Use high-quality bittersweet chocolate for the best flavor and texture.
If you prefer a more intense coffee flavor, increase the espresso to 1 teaspoon or use freshly brewed strong coffee.
To make a dairy-free version, substitute coconut cream and a non-dairy milk, though the texture will vary.
Serve with fresh berries or a sprinkle of sea salt for added contrast.

Storage

Store the chocolate pots de crème covered in the refrigerator for up to 3 days. Reheat is not recommended since the custard is best enjoyed chilled and fresh. Simply take them out a few minutes before serving to soften slightly if desired.

How to Serve

Two small white ceramic bowls each hold a rich, smooth dark chocolate pudding with a glossy surface. On top of each pudding is a dollop of fluffy white whipped cream, sprinkled lightly with fine cinnamon powder. The bowls sit on a brown textured surface beside a white marbled background, with a plain silver spoon placed nearby. A dark brown cloth is partially visible under one bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chocolate Pots de Crème ahead of time?

Yes, they actually taste better when chilled for several hours or overnight, allowing the flavors to develop fully.

What if my custard curdles during cooking?

Make sure to heat the mixture gently over medium-low and stir constantly. If curdling occurs, strain well, and next time use a thermometer to avoid overheating.