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Easy Chocolate Pots de Crème Recipe

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4 from 9 reviews

This Easy Chocolate Pots de Crème recipe offers a rich, velvety chocolate custard that's simple to prepare. Made with high-quality semisweet chocolate, creamy heavy cream, and egg yolks, it’s a decadent dessert perfect for any occasion. The custard is gently cooked on the stovetop, chilled, and served with optional whipped cream and chocolate shavings for an indulgent finish.

Ingredients

Custard Base

  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks

Chocolate Mixture

  • 6 ounces semisweet chocolate, chopped
  • ½ teaspoon espresso powder (optional)
  • ¼ teaspoon kosher salt

Garnish (optional)

  • Whipped cream
  • Chocolate shavings

Instructions

  1. Heat the cream: Add the heavy cream and whole milk to a saucepan over medium heat. Whisk occasionally until the mixture just begins to simmer, with bubbles forming along the edges. Remove from heat promptly to prevent boiling.
  2. Temper the eggs: In a medium bowl, whisk the egg yolks until smooth. While continuously whisking, slowly pour in half of the hot cream mixture to gradually raise the temperature without cooking the eggs. Pour slowly to avoid curdling.
  3. Cook the custard: Return the tempered egg mixture to the saucepan. Stir continuously over medium-low heat for about 2 minutes until the custard slightly thickens, ensuring it doesn't boil. Turn off the heat once thickened.
  4. Add the chocolate: Stir in the chopped semisweet chocolate, espresso powder if using, and kosher salt. Allow the chocolate to melt for about a minute, then whisk vigorously until the mixture is completely smooth and glossy.
  5. Strain the custard: Pour the mixture through a fine mesh strainer into a clean bowl or measuring cup with a spout. This step removes any lumps or bubbles, resulting in a silky texture.
  6. Pour and chill: Divide the custard evenly into six 4-ounce ramekins. Cover and refrigerate for about 2 hours until fully chilled and set.
  7. Serve: Before serving, let the pots de crème rest at room temperature for 15 minutes to soften slightly. Garnish with whipped cream and chocolate shavings as desired for an elegant presentation.

Notes

  • Be sure to whisk constantly when tempering the eggs to prevent scrambling.
  • Do not allow the custard to boil during cooking, as it can cause curdling.
  • Using good quality semisweet chocolate significantly improves flavor and texture.
  • The optional espresso powder enhances the chocolate flavor but can be omitted.
  • Letting the dessert sit at room temperature before serving ensures a smooth, creamy mouthfeel.

Find it online: https://simpleplatter.com/easy-chocolate-pots-de-creme-recipe/