Erin’s Recipe Rundown
I’ve always been a chocolate lover, but nothing compares to the first time I tried a true French pot de crème.
It’s velvety, rich, and SO decadent, yet made from the simplest ingredients. I was sold from the first bite!
Why you’ll love it: Deep bittersweet flavor that’s impressive enough for dinner parties, but easy enough for a cozy night in—like a grown-up chocolate pudding. Super easy to make ahead!
Top Tip: Don’t skip the water bath, which ensures the edges don’t overcook while the centers slowly set.
For more chocolate recipes, try this gluten-free chocolate mousse cake, gluten-free chocolate caramel tart, gluten-free chocolate lava cake, gluten-free chocolate pudding, or this flourless chocolate torte!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make dark chocolate pot de crème. Jump to the recipe card below for the exact measurements.
- Bittersweet chocolate: Use a good-quality bar (like Ghirardelli 60%) for the smoothest, richest flavor. Chocolate chips won’t melt as evenly.
- Egg yolks: The yolks provide richness and structure. Separate them carefully. Even a little egg white can make the custard less silky.
- Espresso powder: Use a finely ground, high-quality brand. Just a bit intensifies the chocolate without adding coffee flavor.
- Heavy cream/whole milk: These two strike the perfect balance between richness and a light, velvety texture.
- Vanilla extract: Add after cooking so it doesn’t lose its flavor to the heat. Real vanilla extract is always best!
How to Make Dark Chocolate Pot de Crème
Here’s an overview of how to make dark chocolate pot de crème. You can jump to the recipe for the full instructions!
The chocolate quality makes all the difference! Fully melt the finely chopped chocolate in the milk/cream mixture, then in a bowl whisk the egg yolks with the sugar and salt.
Tempering the eggs by slowly adding some of the milk mixture into the yolks is key! This process gently warms the eggs so that they don’t scramble. Once they’ve been tempered, the eggs can fully be added into the saucepan.
It’s like magic the way espresso powder draws out the chocolate flavor! And a little goes a long way. Whisk the custard until it thickens enough to coat the back of a spoon, then remove the saucepan from the heat and add in the warm vanilla.
I like to use 6 or 8-ounce ramekins so there is space for pouring and topping! Place them in a water bath for even baking. When you think they’re done, give them a little shake. The should give a little wobbly. Cool on a wire rack, then refrigerate until fully chilled.
Top with a dollop of whipped cream, chocolate shavings, or this raspberry coulis. Yum!
Pots De Crème
Ingredients
- 6 ounces (170g) high-quality bittersweet chocolate bar, finely chopped
- 1 cup (240ml) whole milk
- 1½ cups (350ml) heavy cream
- 5 large egg yolks
- ½ cup (100g) granulated sugar
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F. Place six ramekins in a large baking dish or roasting pan.
- In a heavy-bottomed medium saucepan over medium-low heat, whisk together the milk, heavy cream, and chopped chocolate. Cook until the chocolate is fully melted and the mixture is warm.
- In a medium bowl, whisk together the egg yolks, sugar and salt until smooth. While whisking constantly, ladle in about ½ cup of the warm milk mixture to temper the eggs. Continue ladling in another 1–2 scoops of warm milk and whisk until smooth.
- Pour the tempered egg mixture into the saucepan with the remaining chocolate mixture. Whisk in the espresso powder. Continue to whisk until the custard thickens slightly and coats the back of a spoon. Remove from the heat and stir in the vanilla.
- Pour the custard evenly into the ramekins. Carefully place the baking dish on the oven rack, then pour water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 50–60 minutes, until the centers are just set but still slightly wobbly when gently shaken.
- Remove the ramekins from the water bath and transfer to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.
