Chocolate pot de creme recipe
Velvety, rich, and irresistibly smooth, chocolate pot de creme is the ultimate dessert for serious cocoa lovers.
This French classic offers deep chocolate flavor in a silky custard, perfect for dinner parties or romantic evenings.
With its creamy texture and luxurious taste, every spoonful melts in your mouth, making it an unforgettable sweet experience.
Easy chocolate pot de creme recipe
A chocolate dessert is a timeless treat, perfect for both casual snacking and elegant dinners. Chocolate pot de crème stands out as a luxurious yet incredibly easy-to-make option.
Made with rich dark chocolate, this cream pots boast a silky-smooth custard texture that melts in your mouth, delivering a deep, intense cocoa flavor with every spoonful.
This recipe requires just a few simple ingredients: high-quality dark chocolate, heavy cream, egg yolks, sugar, and a touch of vanilla extract.
The magic lies in the gentle cooking method, allowing the custard to set perfectly while preserving its creamy consistency.
The result? A sophisticated dessert that feels gourmet but is surprisingly effortless to prepare.
Dark chocolate not only adds a decadent touch but also brings a balance of sweetness and slight bitterness, making it ideal for refined palates.
Serve these elegant pots chilled, topped with a dollop of whipped cream or a sprinkle of cocoa powder for a restaurant-worthy presentation.
Whether you’re hosting guests or simply treating yourself, this chocolate pot de crème is the perfect recipe to satisfy sweet cravings.
Its balance of richness and simplicity makes it a go-to dessert that never fails to impress.
Ingredients for french pot de creme
This rich, creamy and decadent dark chocolate pot de crème is an effortlessly elegant dessert, perfect for any occasion.
Made with smooth dark chocolate and a velvety custard base, it delivers deep cocoa flavor in every bite. Here’s what you’ll need:
- 225g dark chocolate (70% cocoa or higher) : Use high-quality dark chocolate for the richest, most intense flavor. Chop finely for easier melting.
- 50g brown sugar or granulated sugar : Brown sugar adds a subtle caramel note, while granulated sugar offers pure sweetness.
- 6 large egg yolks : The yolks create a silky, custard-like texture, making the dessert rich and luxurious.
- 110ml heavy cream : Adds creaminess and balances the deep chocolate flavors with its smoothness.
- 220ml whole milk : Whole milk keeps the custard light yet creamy, complementing the richness.
- 1 pinch table salt : Enhances the chocolate’s depth and balances the sweetness.
- 1 teaspoon vanilla extract : Provides a warm, aromatic note that pairs beautifully with dark chocolate.
- Coarse salt or whipped cream for topping : Sprinkle a touch of coarse salt for contrast or top with whipped cream for added decadence.
how to make french chocolate pot de creme ?
Follow these detailed steps to create a smooth, rich chocolate pot de crème with ease:
- Chop the Chocolate
- Finely chop the dark chocolate and place it in a medium, heatproof bowl. The finer the chocolate, the quicker it will melt when combined with the custard later.
- Set a fine sieve over the bowl but slightly to the side for easy straining later.
- Mix Sugar and Egg Yolks
- In a separate medium bowl, whisk together the sugar and egg yolks until the mixture turns pale and slightly thickened. This step ensures the sugar dissolves and creates a creamy base for the custard.
- Combine Cream, Milk, and Salt
- Add the heavy cream, whole milk, and a pinch of salt to the egg mixture. Stir gently until fully combined. The salt enhances the chocolate’s deep flavors while balancing the sweetness.
- Cook the Custard Base
- Pour the mixture into a medium saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon.
- Continue stirring until the custard thickens enough to coat the back of the spoon, about 5 to 8 minutes. Do not let the mixture boil as it can cause the eggs to curdle.
- Add Vanilla and Melt Chocolate
- Remove the custard from the heat and stir in the vanilla extract.
- Pour the hot custard through the fine sieve over the chopped chocolate to catch any bits of cooked egg.
- Let the mixture sit undisturbed for 1 to 2 minutes to allow the heat to melt the chocolate completely.
- Stir Until Smooth
- Gently stir the chocolate and custard together until smooth and fully blended. The result should be a velvety, glossy mixture.
- Pour into Serving Jars
- Evenly divide the chocolate mixture between 4 to 5 small jars or ramekins.
- Lightly tap each jar on the counter to release any trapped air bubbles for a perfectly smooth finish.
- Cool and Chill
- Let the jars sit at room temperature until completely cool.
- Transfer to the refrigerator and chill for at least 4 hours or overnight for the custard to set properly.
- Serve and Garnish
- Just before serving, sprinkle a pinch of coarse salt on top for contrast or add a dollop of unsweetened whipped cream for extra richness.
how to store chocolate pot de creme
To store chocolate pot de crème properly and keep its creamy texture:
- Cool Completely: Allow the pots to cool at room temperature after preparing them.
- Cover Tightly: Once cooled, cover each jar or ramekin tightly with plastic wrap or an airtight lid to prevent the custard from absorbing fridge odors and drying out.
- Refrigerate: Store in the refrigerator for up to 4 days. The custard will remain smooth and flavorful during this time.
- Avoid Freezing: Freezing is not recommended as it can alter the silky texture, causing the custard to become grainy when thawed.
Pro Tip: For the best flavor and texture, let the pot de crème sit at room temperature for about 10-15 minutes before serving.
Other desserts to try
- Vanilla crème brulée
- Lemon poppy seed bread
- Black Forest Cake
- Banoffee pie recipe
- French creme caramel
Decadent dark chocolat french pot de creme
Ingredients
- 225 g dark chocolate 70% cocoa or higher
- 50 g brown sugar or granulated sugar
- 6 large egg yolks
- 110 ml heavy cream
- 220 ml whole milk
- 1 pinch salt
- 1 teaspoon vanilla extract
- Coarse salt or whipped cream for topping
Instructions
- Finely chop the dark chocolate and place it in a medium, heatproof bowl.
- Set a fine sieve over the bowl but slightly to the side for easy straining later.
- In a separate medium bowl, whisk together the sugar and egg yolks until the mixture turns pale and slightly thickened.
- Add the heavy cream, whole milk, and a pinch of salt to the egg mixture. Stir gently until fully combined.
- Pour the mixture into a medium saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon.
- Continue stirring until the custard thickens enough to coat the back of the spoon, about 5 to 8 minutes. Do not let the mixture boil as it can cause the eggs to curdle.
- Remove the custard from the heat and stir in the vanilla extract.
- Pour the hot custard through the fine sieve over the chopped chocolate to catch any bits of cooked egg.
- Let the mixture sit undisturbed for 1 to 2 minutes to allow the heat to melt the chocolate completely.
- Gently stir the chocolate and custard together until smooth and fully blended. The result should be a velvety, glossy mixture.
- Evenly divide the chocolate mixture between 4 to 5 small jars or ramekins.
- Lightly tap each jar on the counter to release any trapped air bubbles for a perfectly smooth finish.
- Let the jars sit at room temperature until completely cool.
- Transfer to the refrigerator and chill for at least 4 hours or overnight for the custard to set properly.
- Just before serving, sprinkle a pinch of coarse salt on top for contrast or add a dollop of unsweetened whipped cream for extra richness.
