These chocolate pots de crème are the most amazing chocolate custard dessert - thick, smooth, creamy and insanely rich.
Ingredients:
- 10ouncesbittersweet chocolate(finely chopped)
- 5egg yolks
- 5tablespoonsgranulated sugar
- ¼teaspoonsalt
- 1½cupsheavy cream
- ¾cuphalf-and-half
- 1tablespoonwater
- ½teaspooninstant espresso powder
- 1tablespoonsvanilla extract
Directions:
- Place the chocolate in a medium bowl and place a fine-mesh sieve on top of the bowl; set aside.
- In a medium saucepan, whisk together the egg yolks, sugar and salt. Add the heavy cream and half-and-half and whisk to combine. Place the saucepan over medium-low heat and cook, stirring constantly and scraping the bottom of the saucepan with a wooden spoon, until the mixture is thickened and silky in texture (it should reach 175 to 180 degrees F on an instant-read thermometer), 8 to 12 minutes. (Keep the heat low enough so that the mixture does not simmer at all.)
- Immediately pour the custard through the fine-mesh sieve over the chocolate. Let stand for 5 minutes, then gently whisk until smooth.
- In a small bowl, stir together the water and instant espresso powder until dissolved. Add the espresso mixture and the vanilla extract to the chocolate mixture and whisk to combine.
- Divide the mixture evenly between eight 5-ounce ramekins. Gently tap the ramekins against the counter to remove any air bubbles.
- Allow the pots de creme to cool completely, then cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Let them sit at room temperature for 30 minutes before serving. Top with whipped cream and chocolate shavings, if desired.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 458kcal
Fat: 35g
Saturated fat: 20g
Cholesterol: 193mg
Sodium: 108mg
Potassium: 276mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 20g
Protein: 5g
Vitamin A: 18.3%
Vitamin C: 0.6%
Calcium: 8.9%
Iron: 14.1%
I made these for Thanksgiving dinner and they turned out great. I used gluten free chocolate (Guittard) so that all family members could enjoy. I topped them with whipped cream and chocolate shaved with a microplane. I left out the espresso powder.
Wonderful recipe, easy and delicious! Thank you for sharing!
This is the creamiest and easiest recipe I have ever made and I have made a few! I will use this one exclusively from now on. It is only the second recipe I have used , with your magic italian bread recipe which I find totally addictive and have made it 20 times so far each with exceptional results. Keep the recipes coming and I will keep baking. Thank you for this site!
Last week I watched a video from a high-end bakery and they made the most divine looking cake I’ve ever seen. So naturally, I decided to make it at home. They didn’t share their recipe (obviously) but they said what they were using and I already had amazing recipes for the other parts of the cake, but I was missing a creme au chocolate recipe. Brown eyed baker is one of my do-tos for amazing recipes and she’s never failed me. And this recipe was no different. I was a bit worried about it because it only had a 1 star review! But since I trust this blog, I went ahead and made it. And let me tell you, this recipe does not deserve 1 star! It deserves all the stars, lol.I used the creme as filling and icing but that does not change the fact that it tasted AMAZING. I’m so happy with this recipe, it is a keeper. It’s going to be my new go-to when I need chocolate filling (I HATE buttercream so I’m always looking for something different!)
I made this yesterday for a dinner party tonight. It didn’t work. The hot cream mixture (used a thermometer to make sure it was 180) wasn’t able to melt all the finely chopped chocolate smoothly. I had to whisk it a bit more forcefully than “gently” which caused the butterfat to separate out of the chocolate. After chilling overnight, there is a pool of unappetizing fat on the edges of the filled ramekins and at room temperature, the creme is almost solid. Have to find a Plan B….
Can I use custard cups? :)
Yes, absolutely!
Hello. I want to make these for a dessert auction. Can they sit at room temp and, if so, for how long? The event is usually an hour or so before the bidding begins!
Hi Juli, They’re definitely best chilled, but could sit out for an hour without an issue.
Can you omit the espresso powder? Is there anything else you would suggest to substitue it with? I absolutely hate coffee and can’t even stand the taste of it even a smidge of flavor.
Hi Kathleen, You can omit it; it is used in a lot of chocolate recipes because it enhances the flavor of the chocolate – makes it richer!
What do you think of trying to use this as a dark chocolate cake filling? I’ve used dark chocolate mousse before as a filling and this seems on the same idea. Thoughts ? And, thanks for all the pictures of Joseph and your puppies, they always make me smile!
Hi Holly, That sounds like an awesome idea!
I have always wanted a set of antique Pots de crème cups for a deserving recipe. I think I have found it. Still need those cute cups
I absolutely love pots de creme, and I basically have the palate of a third grader. I can’t wait to try this recipe.
How important is the process of pouring the custard through the fine-mesh sieve? I do not have this, so hoping to just pour the custard over the chocolate without the sieve.
Hi Jenna, It’s a good idea anytime you make something with cooked custard – it ensures that the final product is silky smooth and doesn’t have any pieces of cooked egg that may have gotten stuck to the bottom or sides of the pan.
This looks so delicious! And what’s more impressive than an elegant dessert with a fancy name?
Oh my, I really have to try this! It looks delicious! :)
This looks incredibly delicious. A must-try for our next dinner party.
Do you think you could use almond or coconut milk to make this non dairy?
Hi Lynn, I am not sure how it would turn out with that substitution. If you try it, let me know how it goes.
This looks great, the only recipes I’ve seen require baking in a ban marie this looks much easier! Thanks for the recipe for one of my favorites.
These look mighty tasty!
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Definitely looks like something new to make this weekend! Thanks, Michelle! :)
Pots de creme is one of those things I have a very difficult time passing up on a dessert menu. I’ve never thought to prepare at home. Thanks for sharing!
I’m hoping that just putting this fabulous dessert in a pretty serving bowl will not affect the results. I’m not about to go out and buy eight ramekins when I know I’ll rarely, if ever, use them again. It’s just me and my husband who’ll be eating this stuff. But I’ll tell you this much, I am making it this weekend!!!
Nancy, you can put the mixture in small (or large) coffee cups or demi tasse cups if you have them.
Who’s Nancy? I did make this wonderful dessert yesterday, but I just put it all into one serving bowl. I didn’t want a bunch of cups cluttering up my refrigerator. This recipe is extraordinary!!! Very easy and tastes out of this world! It’s a keeper, definitely!
Hi Peggy, I have ramekins from a Corningware set, but you could totally do what Navar suggested above – small coffee cups is perfect! You’re not baking in them, so any type of smallish vessel that you can put the chocolate mixture in to set up and chill would be fine. Enjoy!!
I love classic desserts too! And this one is crazy-delicious. I love a good pudding/pot de creme!
Hey, I’m from Australia and I’m not sure we have half and half (at least I’ve never seen it), what do you suggest for making it at home?
In the UK it’s called half cream. Half and half is simply half light cream, half whole milk. Just mix 1/4 c + 2 T. of each together and sub for the half and half.
Hi Rachael, It’s essentially half whole milk, half heavy cream, so you can create your own from what you have available!
I’m so with you…..cheddar any day (especially cheddar from across the border in Cananda, Canadians make the BEST cheese ever, sorry us. =) And burger and fries over fancy meat. This is my favorite dessert recipe you have posted yet and I cannot wait to try it and sample sample sample it! Maybe I’ll get it a little wrong the first time and have to make it again =)
Oh WOW. These look amazing! Suffering from my chronic case of sweet tooth I think these are just the thing to whip me into shape! Thank you SO much for sharing. Saving for me next dinner party!
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