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Chocolate pot de creme

Decadent dark chocolat french pot de creme

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Course desserts
Cuisine french cuisine
Servings 4
Calories 260 kcal

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.