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Chocolate Pot De Crème – Sugar Spun Run

This chocolate pot de crème recipe is ideal for learners! It’s so easy and creamy, due to my easy, fastidiously examined method. Recipe features a how-to video!

A Perfected Pot De Crème Recipe

A basic French dessert, chocolate pot de creme has a wealthy, silky easy texture and opulent style. I like to consider it because the chocolatey, un-bruleed cousin to creme brulee.

For those who’ve ever needed to make pot de creme however felt too intimidated to, this recipe is for you! I’ll stroll you thru every step of the best way and supply loads of suggestions and tips so you can also make this spectacular dessert with ease.

Why You’ll Love This Recipe

  • Fancy, but approachable. For those who love desserts that look spectacular, however are literally fairly easy to make (like profiteroles or cheesecake bars!) you’ll get pleasure from this recipe, too.
  • Unbelievable creamy texture. Whereas I keep away from utilizing water baths the place potential, a water bathtub (bain-marie) proved to be important to preserving the creamy texture right here.
  • Nice for making prematurely! Make it the day earlier than, then add any toppings and serve the subsequent day.
  • Easy, by no means grainy outcomes, due to my examined method. I discuss a bit extra about this under.
Overhead view of chocolate pot de creme in small white ramekins.Overhead view of chocolate pot de creme in small white ramekins.Overhead view of chocolate pot de creme in small white ramekins.

Many recipes may have you finely chop your chocolate and pour steaming cream overtop to soften it. This technique works high quality… generally, however sadly it will possibly additionally go away you with tiny, unmelted grains of chocolate. These find yourself making an look within the ultimate product, which ruins the silky easy texture we’re aiming for.

I discovered a piece round by first melting the chocolate by itself, then regularly including the steaming cream combination to it. It’s easy, efficient, and ends in the proper texture.


This pot de creme recipe retains the elements to a minimal with simply seven required.

  • Chocolate. The standard of your chocolate is so essential right here – don’t use chocolate chips! Prime quality baking chocolate is greatest. I like to recommend 60% cacao, however you need to use semisweet if that’s all you will discover (your chocolate pot de creme will simply be sweeter!).
  • Cream and milk. I like to make use of a mixture of milk and heavy cream for an ideal texture; I discovered that utilizing all cream made the ensuing custard a bit too thick for my liking.
  • Eggs. Ideally these might be at room temperature, however for those who overlook, use my trick for bringing eggs to room temperature shortly. For those who don’t wish to waste your egg whites, save them to make my angel meals cupcakes or lemon cake!
  • Toppings. Recent berries, mint sprigs, edible flowers, a dusting of cocoa or powdered sugar, or whipped cream and chocolate shavings – all are nice toppings for this chocolate pot de creme recipe.

SAM’S TIP: For an excellent darker/extra bitter taste, add a pinch of espresso powder while you pour the cream and milk over the chocolate.

Keep in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the put up!

Learn how to Make Chocolate Pot De Crème

  1. Soften the chocolate within the microwave till easy, then put aside.
  2. Warmth the heavy cream, milk, and salt till steaming, then regularly pour this combination into the chocolate.
  3. Whisk till easy. This may look a bit separated at first, however so long as you add the cream regularly, it’s going to come collectively!
  4. Whisk the eggs and sugar collectively in a separate bowl. Don’t be too aggressive (we don’t wish to whip numerous air into the combination); simply ensure that they’re mixed.
Four photos showing melted chocolate being combined with eggs and poured into ramekins.Four photos showing melted chocolate being combined with eggs and poured into ramekins.Four photos showing melted chocolate being combined with eggs and poured into ramekins.
  1. Slowly drizzle the chocolate combination into the eggs, whisking continuously till mixed.
  2. Pour the custard by means of a high quality mesh strainer. This step is essential for catching any bits of cooked egg or unmelted chocolate; it preserves the sleek texture and helps stop air bubbles which may’ve fashioned whereas whisking.
  3. Place your ramekins in a roasting pan, then add the custard. I like to make use of a liquid measuring cup or ladle for this.
  4. Add water to your roasting pan and ensure the ramekins aren’t touching one another so the water can flow into round them whereas they bake.
Three photos showing chocolate custard in ramekins before and after baking.Three photos showing chocolate custard in ramekins before and after baking.Three photos showing chocolate custard in ramekins before and after baking.
  1. Bake till the sides are simply set and the middle continues to be jiggly (however not liquidy). You can too use an instantaneous learn thermometer and search for a temp of 165F. Don’t over-bake; this makes chocolate pot de creme gritty or grainy!
  2. Let the ramekins sit within the water bathtub a bit earlier than (fastidiously!) eradicating to a cooling rack. Let sit at room temperature, then cowl and chill.
  3. When able to serve, pull the ramekins out of the fridge and let sit for a couple of minutes to melt (this helps with the feel, too). Add your required toppings, then get pleasure from!

SAM’S TIP: Since this can be a wealthy dessert, be at liberty to make use of smaller ramekins (I exploit 8oz). Simply notice that your baking time will possible be lowered. You can additionally use glass jars or espresso cups.

Often Requested Questions

Why is my pot de creme grainy?

Assuming you adopted the steps within the recipe to keep away from graininess (melting the chocolate individually first, straining the custard, letting the ramekins sit at room temperature earlier than serving), then the custard was sadly almost certainly over-baked. I present suggestions above and within the recipe for figuring out when your chocolate pot de creme must be faraway from the oven.

Why is it darker on the floor?

A darker shade typically develops on the floor of the custard whereas it bakes within the oven. That is fairly typical, particularly for those who prepare dinner the custard to 160F as I do (to verify the eggs are cooked sufficient) and doesn’t hassle me sufficient to undergo any effort to stop it. For those who’re not a fan, strive baking for longer on a decrease temperature or masking the ramekins with foil whereas baking. 

Is pot de creme pudding?

Not fairly. Chocolate pot de creme is a set custard that’s denser and extra velvety than chocolate puddingChocolate mousse is one other decadent chocolate dessert, however it’s gentle and ethereal, nearly like whipped cream.

Take pleasure in!

Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜

Chocolate Pot De Crème

This chocolate pot de creme recipe is ideal for learners! It is so easy and creamy, due to my easy, fastidiously examined method. Recipe features a how-to video!


Course: Dessert

Delicacies: French

Prep Time: 20 minutes

Prepare dinner Time: 40 minutes

Whole Time: 1 hour

Servings: 6 servings

Energy: 709kcal

Forestall your display screen from going darkish


  • Preheat oven to 325F (160C).

  • Place finely chopped chocolate in a big heatproof bowl and microwave in 20-second intervals, stirring in between, till fully melted and easy. Put aside.

    8 oz (226 g) 60% chocolate

  • In a medium saucepan, mix heavy cream, entire milk, and salt. Warmth over medium-low warmth till steaming.

    2 cups (475 ml) heavy cream, ⅔ cup (160 ml) entire milk, ¼ teaspoon salt

  • Take away from warmth and, very slowly, whereas whisking, regularly pour into the melted chocolate, whisking till easy.

  • In the meantime, in a separate dish, mix eggs and sugar and whisk gently till properly mixed (strive to not incorporate an excessive amount of air or whisk too vigorously, as this might make your pot de crème rise and fall within the oven).

    6 massive egg yolks, ⅓ cup (70 g) granulated sugar

  • Whereas whisking the eggs, slowly drizzle the chocolate combination into the egg combination till mixed.

  • Stir in vanilla extract.

    ½ teaspoon vanilla extract

  • Pour by means of a high quality mesh strainer right into a bowl or massive measuring cup, then pour evenly into ramekins (every ramekin will want rather less than ⅔ cup of the combination).

  • Place ramekins in roasting pan then fastidiously pour water across the ramekins, filling ⅔ up the edges.

  • Switch roasting pan to middle rack of oven and bake for 35-40 minutes, till combination is simply set on the sides. It must be a bit jiggly within the middle if jostled however mustn’t slosh within the ramekin like liquid. (if utilizing a thermometer, an instantaneous learn thermometer inserted within the middle of the custard ought to learn 160F/73C)

  • Rigorously take away roasting pan from the oven and permit ramekins to chill within the water for about quarter-hour.

  • As soon as barely cooled, use tongs or a towel to fastidiously take away from the water and permit to chill fully on a cooling rack at room temperature for 30-60 minutes.

  • Cowl every ramekin with plastic wrap and refrigerate not less than 2-3 hours, till fully chilled.

  • To serve: Take away from fridge and permit to take a seat at room temperature for about quarter-hour to melt barely (if served straight from the fridge, chances are you’ll discover a mildly grainy texture). Whereas they soften, put together whipped cream, if utilizing.

  • Whipped Cream: Mix heavy cream, powdered sugar, and vanilla extract. Use an electrical mixer to beat on excessive velocity till thick and fluffy. Dollop evenly over pot de crème earlier than serving. If desired, garnish with chocolate shavings or contemporary fruit earlier than serving.

    ¾ cup (177 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract



Semisweet chocolate may very well be used however will yield a sweeter finish outcome. I like to stay to chocolate between 60-70% cacao for greatest , most balanced style. Use high quality baking chocolate bars – chocolate chips aren’t ideally suited.


Retailer ramekins tightly coated within the fridge for as much as 5 days. To freeze, as soon as they’ve cooled fully wrap tightly with plastic wrap after which aluminum foil and place in an hermetic container. Freeze for as much as 1 month. To serve, thaw in a single day within the fridge earlier than serving.


Serving: 1serving | Energy: 709kcal | Carbohydrates: 40g | Protein: 9g | Fats: 61g | Saturated Fats: 37g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 17g | Ldl cholesterol: 321mg | Sodium: 148mg | Potassium: 165mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg

Dietary info is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.



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