This easy chocolate pots de crème is a silky, luxurious dessert that feels elegant yet requires minimal effort. Each spoonful delivers a deep chocolate flavor with a smooth, custard-like texture that melts in your mouth. It’s the perfect make-ahead treat for dinner parties or a special indulgence at home.
Why You’ll Love This Recipe
This recipe is incredibly simple while tasting like something from a French café. It’s made with a short list of pantry-friendly ingredients and doesn’t require any baking. The texture is richer than pudding but lighter than a baked custard, making it an ideal dessert for chocolate lovers. You can also easily adapt it for dairy-free needs or adjust the chocolate intensity to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy cream – 1 cup
whole milk – 1 cup
large egg yolks – 5
semisweet chocolate, chopped – 6 ounces
espresso powder (optional) – 1/2 teaspoon
kosher salt – 1/4 teaspoon
Directions
In a small saucepan, combine the heavy cream and whole milk over medium heat. Whisk occasionally and heat until small bubbles appear around the edges. Do not let it boil. Remove from heat.
In a medium bowl, whisk the egg yolks until smooth. While continuously whisking, slowly pour in about half of the hot cream mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan. Place over medium-low heat and stir constantly for about 2 minutes, until the custard thickens slightly. Remove from heat.
Add the chopped chocolate, espresso powder if using, and salt. Let sit for about 1 minute, then whisk until completely smooth.
Strain the mixture through a fine mesh strainer into a bowl to remove any bubbles or bits of cooked egg.
Divide the custard evenly among six 4-ounce ramekins. Refrigerate for at least 2 hours, or until fully set.
Before serving, let the pots de crème sit at room temperature for about 15 minutes to soften slightly.
For a dairy-free version, replace the heavy cream with coconut cream and the whole milk with a creamy plant-based milk such as cashew or oat milk.
To make a darker, less sweet dessert, use bittersweet chocolate and whisk 2 to 3 tablespoons of sugar into the egg yolks before tempering.
For a lighter texture, use only 4 egg yolks instead of 5.
You can also infuse extra flavor by adding a splash of vanilla extract or a pinch of ground cinnamon with the chocolate.
Storage/Reheating
Cover each ramekin tightly and store in the refrigerator for up to 4 days.
For longer storage, wrap the pots de crème well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This dessert does not need reheating. Simply allow it to sit at room temperature for about 15 minutes before serving.
FAQs
Can I make chocolate pots de crème ahead of time?
Yes, this dessert is ideal for making ahead and can be prepared up to 4 days in advance.
Why didn’t my custard set properly?
The custard likely wasn’t cooked long enough on the stovetop. It should be slightly thickened before adding the chocolate.
Can I use milk chocolate instead of semisweet?
Yes, but the dessert will be much sweeter and less intensely chocolatey.
Do I need the espresso powder?
No, it’s optional and only enhances the chocolate flavor without adding a coffee taste.
Can I skip straining the custard?
Straining is recommended for the smoothest texture, but it can be skipped if your custard looks perfectly smooth.
How do I know when the custard is ready on the stove?
It should look creamier, slightly thicker, and have very few bubbles.
Can I use fewer ramekins?
Yes, using larger ramekins will result in fewer servings with a thicker portion size.
Is this dessert baked?
No, this is a no-bake stovetop custard that sets in the refrigerator.
Can I add toppings?
Yes, whipped cream, shaved chocolate, or fresh berries work beautifully.
Is this dessert very sweet?
It’s rich but balanced. Using semisweet chocolate keeps it from being overly sweet.
Conclusion
Chocolate pots de crème is a timeless dessert that proves simple ingredients can create something truly special. With its smooth texture, deep chocolate flavor, and effortless preparation, this recipe is sure to become a favorite whenever you want an elegant yet comforting dessert.
A rich and silky no-bake chocolate dessert made with cream, milk, egg yolks, and semisweet chocolate. Chocolate pots de crème deliver a luxurious texture and deep chocolate flavor in an easy, make-ahead format.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:2 hours 20 minutes
Yield:6 servings
Category:Dessert
Method:No Bake
Cuisine:French
Diet:Vegetarian
Ingredients
1 cup heavy cream
1 cup whole milk
5 large egg yolks
6 ounces semisweet chocolate, chopped
1/2 teaspoon espresso powder (optional)
1/4 teaspoon kosher salt
Instructions
In a small saucepan, heat the heavy cream and whole milk over medium heat until small bubbles form at the edges. Do not boil. Remove from heat.
In a medium bowl, whisk the egg yolks until smooth. Slowly add half of the hot cream mixture while whisking to temper the yolks.
Return the tempered yolks to the saucepan and cook over medium-low heat, stirring constantly for about 2 minutes until slightly thickened. Remove from heat.
Add the chopped chocolate, espresso powder (if using), and salt. Let sit for 1 minute, then whisk until smooth.
Strain the custard through a fine mesh sieve into a bowl to remove any cooked egg bits.
Divide the mixture evenly among six 4-ounce ramekins. Refrigerate for at least 2 hours, or until fully set.
Let sit at room temperature for 15 minutes before serving for best texture.
Notes
Use bittersweet chocolate for a richer, less sweet version.
For dairy-free, use coconut cream and plant-based milk like cashew or oat.
Add a splash of vanilla or pinch of cinnamon for extra flavor depth.
Top with whipped cream, berries, or chocolate shavings before serving.
