Dark Chocolate Pots de Crème

This dark chocolate pots de crème is a luxuriously smooth, deeply chocolatey dessert with a silky custard texture. Made on the stovetop and chilled to perfection, it feels elegant and restaurant-worthy while remaining surprisingly simple and approachable for home cooks.

Rich, silky, and deeply chocolatey, this stovetop dark chocolate pots de crème is a luxurious dessert that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This recipe delivers intense dark chocolate flavor balanced with just the right sweetness. The texture is creamy, rich, and comforting without being heavy. Individual portions make it perfect for entertaining, and the stovetop method removes the stress of baking custards in the oven. A touch of olive oil enhances the chocolate flavor and adds depth, creating a dessert that tastes sophisticated yet familiar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup (4½ oz / 128 g) bittersweet chocolate, chopped (63–72% cocoa)
¼ cup (2 fl oz / 60 ml) mild extra virgin olive oil
1 large egg, room temperature
2 large egg yolks, room temperature
⅓ cup (1⅓ oz / 37 g) unsweetened cocoa powder
¼ cup (2 oz / 58 g) granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
2¼ cups (18 fl oz / 540 ml) whole milk
1 teaspoon vanilla extract

Directions

Melt the chopped bittersweet chocolate with the olive oil in a double boiler or gently in the microwave until smooth. Set aside.

In a medium bowl, whisk together the whole egg, egg yolks, cocoa powder, sugar, cornstarch, and salt until completely smooth.

Heat the whole milk in a medium saucepan over medium heat until it just begins to simmer.

While whisking constantly, gradually add the hot milk to the egg mixture one ladle at a time to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and reaches a gentle boil. Allow it to boil for one minute while stirring constantly.

Remove from the heat and stir in the melted chocolate mixture and vanilla extract until fully combined.

Pass the custard through a fine sieve to ensure a perfectly smooth texture.

Divide evenly among five small ramekins or cups. Cover and refrigerate until fully chilled.

Servings and timing

This recipe makes 5 individual servings.

Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes

Variations

For a subtle citrus note, stir in ½ teaspoon of finely grated orange zest.
For a mocha flavor, whisk in 1 teaspoon of instant espresso powder with the dry ingredients.
Swap the vanilla extract for ½ teaspoon almond extract for a nutty aroma.
Add a tablespoon of orange-flavored or coffee-flavored halal liqueur just before straining the custard.
Top with lightly whipped cream, shaved dark chocolate, or a sprinkle of flaky sea salt for contrast.

Storage/Reheating

Cover each pot de crème tightly and store in the refrigerator for up to 2 days. This dessert is best served cold and should not be reheated. For the creamiest texture, enjoy within 24 hours of chilling.

FAQs

Can I make dark chocolate pots de crème ahead of time?

Yes, they can be prepared up to two days in advance, though the texture is creamiest within the first day.

Does this recipe require baking in the oven?

No, the custard is cooked entirely on the stovetop and then chilled in the refrigerator.

What type of chocolate works best?

Bittersweet chocolate with 63–72% cocoa provides the best balance of richness and sweetness.

Will the olive oil make the dessert taste savory?

No, mild olive oil enhances the chocolate flavor without tasting like olives.

Can I use milk alternatives?

Yes, almond milk or oat milk can be used, but the texture may be slightly less rich.

Why is cornstarch used in this recipe?

Cornstarch stabilizes the custard and helps create a foolproof, thick, and silky texture.

How do I know when the custard is thick enough?

It should coat the back of a spoon and gently bubble while whisking.

Can I make this recipe without eggs?

Yes, you can substitute the egg with full-fat Greek yogurt and adjust the yolks with cream and cornstarch.

Why should the custard be strained?

Straining removes any small lumps and ensures a perfectly smooth final texture.

What is the best way to serve this dessert?

Serve chilled with lightly whipped cream and chocolate shavings for an elegant finish.

Conclusion

Dark chocolate pots de crème is the perfect balance of indulgence and simplicity. With its rich flavor, velvety texture, and elegant presentation, it’s a dessert that feels special yet effortless. Whether made for guests or as a personal treat, this recipe delivers a consistently smooth and satisfying result every time.

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