Decadent Dark Chocolate Pots de Crème Recipe

“When it comes to chocolate, resistance is futile.” -Regina Brett.

Pots de crème are a classic French dessert: a simple baked custard where cream, sugar and egg yolks create a rich, velvety base. These custards are decadent, versatile and can be flavored in many ways.

Chocolate is among the most beloved options. This dark chocolate pots de crème recipe is straightforward and requires only about 10 minutes of hands-on time. The custard is baked gently in a water bath for even cooking. With so few ingredients and chocolate as the star, use the best quality chocolate you can find—if your chocolate is not too bitter and you skip coffee, you can even reduce or omit the sugar.

Each spoonful is silky smooth and melts on the tongue—chocolate at its creamiest and most luxurious.

These pots de crème have a beautiful glossy surface and an elegant, indulgent flavor. They’re delicious warm or chilled.

Dark chocolate Pots de Crème

The seductive classic French dessert — rich, decadent and silky smooth.

Prep Time
10

Cook Time
35

Total Time
45

Servings
4 servings

Ingredients

100 grams dark chocolate, chopped
240 ml / 1 cup cream (about 25% fat)
3 tablespoons granulated sugar
1/2 tsp instant coffee
3 egg yolks
1/4 tsp salt
1 tsp vanilla extract

Instructions

Preheat your oven to 180°C (350°F).
Combine the cream, sugar, coffee and salt in a saucepan and heat until the sugar dissolves and the mixture begins to bubble around the edges. Do not boil vigorously.
Pour the hot cream mixture over the chopped chocolate. Stir until the chocolate is completely melted and smooth.
Let the mixture cool for about 10 minutes, then whisk in the egg yolks and vanilla until fully combined.
Divide the custard evenly among four ramekins or small bowls. Place the ramekins in a larger baking pan and pour hot water into the pan so it reaches halfway up the sides of the ramekins.
Bake for 32–35 minutes. The edges should be set while the centers remain slightly wobbly.
Remove the ramekins from the water bath and cool on a wire rack. Serve warm or chilled.

Notes

Step by step tutorial :

Also :

These pots de crème can be refrigerated for up to 2 days.
The chocolate custard can be prepared and refrigerated for up to 2 days before baking—great for make-ahead entertaining.
In this recipe 64% dark chocolate and a standard fresh cream were used; compound chocolate will also work.
Recipe yields four portions of about 1/2 cup each. It can be doubled if needed.
Adjust the sugar to suit the sweetness of your chocolate.