Decadent Chocolate Pots De Crème

Chocolate pots de crème bring the perfect balance between pudding and mousse with a wonderfully rich texture. These custards, made with egg yolks and chocolate, feel both indulgent and sophisticated, yet they are surprisingly simple to prepare. You can make them quickly on the stovetop without the fuss of a water bath, then let them chill until ready to enjoy. They are ideal for making ahead and impressive when served individually, making every bite feel special whether for a romantic occasion or a cozy treat for yourself.

When I first made these, I was amazed at how effortless they were compared to a traditional baked custard. Now they are my go-to dessert when I want something that feels fancy but requires minimal effort in the kitchen.

Ingredients

• Two cups of heavy cream: gives the custard a silky and rich texture, use fresh cream for best results
• Three egg yolks: essential for thickening and creating custardy depth
• Three tablespoons granulated sugar: balances richness without overpowering the chocolate
• A pinch of kosher salt: enhances the chocolate flavor and rounds out sweetness
• One teaspoon pure vanilla extract: adds warmth and complexity
• Six ounces bittersweet chocolate, chopped: choose good quality chocolate with at least 60 percent cocoa for a deep, bold flavor
• Optional whipped cream and chocolate shavings for garnish: these elevate the presentation and add a light contrast to the creamy custard

Step-by-Step Instructions

Sauté the Cream Mixture:

In a medium saucepan, combine the heavy cream, egg yolks, sugar, and kosher salt over medium heat. Stir continuously to prevent the eggs from curdling and keep the mixture smooth. Do not let it boil; you want it to thicken enough to coat the back of a spoon gently, which usually takes about five minutes.

Incorporate the Vanilla and Chocolate:

Remove the saucepan from the heat. Stir in the vanilla extract for an added flavor layer. Immediately add the chopped bittersweet chocolate and let the mixture sit for about three minutes. This gives the chocolate time to melt without direct heat that could spoil the texture.

Whisk Until Smooth:

Using a small whisk, start stirring the mixture from the center outward to combine thoroughly. If you happen to see lumps, don’t panic—simply strain the custard through a fine mesh sieve into a bowl to get a smooth finish.

Chill the Custard:

Pour the custard evenly into ramekins or small serving vessels. Cover and refrigerate for at least three hours until the pots de crème are set and chilled.

Prepare for Serving:

About 15 to 30 minutes before serving, take the custards from the refrigerator to let them come to room temperature slightly. Top with fresh whipped cream and chocolate shavings if you like for that extra flourish.

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Storage Tips

Store leftovers covered in the fridge for up to three days. The texture will remain smooth and creamy. Avoid freezing as it can alter the custard’s consistency.

Ingredient Substitutions

Heavy cream can be swapped for half and half for a lighter version though it will be less rich. If you prefer semisweet chocolate, opt for a good quality bar, but reduce the sugar slightly to keep balance. Vanilla bean paste can replace extract for an even deeper vanilla flavor.

Serving Suggestions

Serve pots de crème with fresh berries for a bright contrast or alongside a crisp cookie for texture. A dollop of freshly whipped cream complements the dense custard beautifully and adds a lightness that makes each bite feel a little more delicate.

Pro Tips

• Always stir continuously on medium heat to avoid curdling the eggs
• If your custard thickens too quickly or forms lumps, straining is your best friend for perfect smoothness
• Let the custards come to room temperature slightly before serving so the flavors can really shine

Common Recipe Questions

→ What type of chocolate works best?

Bittersweet chocolate gives a deep, rich flavor, but semisweet can be used for a sweeter taste.

→ Can I skip the water bath step?

Yes, this version thickens gently on the stovetop, avoiding the tricky baking water bath method.

→ How long should I chill the custard?

Refrigerate for at least 3 hours to let the custard set properly and develop a silky texture.

→ What’s the best way to serve these desserts?

Let them sit at room temperature 15-30 minutes before serving to soften slightly. Garnish with whipped cream and chocolate shavings.

→ Can I prepare these ahead of time?

Absolutely, these custards are perfect make-ahead treats that improve after chilling overnight.