A luxurious and rich chocolate dessert with simple ingredients and minimal effort. Chocolate Pots de Crème is a go-to recipe for make ahead easy. It comes together with about 20 minutes hands on time. Bake the custards then chill in the fridge for serving later. Top with whipped cream and a sprinkle of chocolate for a delightful finish. This recipe is vegetarian, easily gluten free and/or dairy free. [ watch recipe VIDEO on recipe card ]
It’s that time of year… suddenly the stores turn pink and red with everything Valentines day. For me, I just take an opportunity to simply enjoy making recipes with chocolate. And a little indulgent homemade meal with my love.
Rich and Creamy Chocolate Pots de Crème
Of all the desserts I’ve ever made, Chocolate Pots de Crème (Po de Crem) is the one I come back to again and again. And for good reason.
- it’s simple and quick to whip up with just a few ingredients
- is make ahead easy
- is chocolatey rich (hello!)
Don’t let the fancy name dissuade you from giving this treat a go. Chocolate Pots de Crème is a custardy classic dessert loved by many and is simple to whip up. With only a few ingredients you can create a luxurious, rich dessert fancy enough for the finest restaurants, easy enough for anyone to make.
About the Key Ingredients
- Whole Milk or Full Fat Coconut Milk – either works in this recipe. The fat content in these two milks is enough to create a luxurious custard. While I’m not dairy free, I often keep full fat coconut milk (the canned vareity) stocked in the pantry for curry and use it in this recipe often. It’s a delicious option, diary free or not in this recipe.
- 70%-85% Dark Chocolate – you’ll need one, 3 ounce, chocolate bar. The darker the chocolate (85%) the less sweet your pots de creme will taste.
- Eggs – aids in creating a creamy, ultra smooth custard.
- Cane Sugar – just a touch adds sweetness. You can substitute, granulated sugar, coconut sugar or maple syrup for a naturally sweetened dessert.
- Heavy Whipping Cream or Coconut Cream for Topping – adds richness and an extra creamy texture.
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How to Make Pots de Creme
step by step
In the unlikely event you see any bits of cooked egg in the chocolate mixture, you can run the custard through a sieve before pouring it into the vessels.
Simple. Easy. Delicious.
Traci’s Tips
- Use a high quality dark chocolate bar for this recipe. You’ll need one, 3 oz bar. I like 80-85%, for a rich bittersweet dessert, but anywhere from 70%-85% can be used. See notes on recommended chocolate.
- Classic Chocolate Pots de Crème is baked in little lidded porcelain cups, but ramekins or oven proof glass jars work just as well. You’ll need four, 8oz baking vessels. I like glass jars but have also used ramekins.
- For proper mouth feel, and silky smooth texture, bring the little pots out of the refrigerator at least 30 minutes before enjoying. One hour, if you can.
Luxurious Chocolate Pots de Crème
Servings:4 Servings
Calories:288kcal
*Make Ahead Required* [ recipe VIDEO below ] A luxurious and rich chocolate dessert with simple ingredients and minimal effort. Chocolate Pots de Crème is a go-to recipe for make ahead easy. It comes together with about 20 minutes hands on time. Bake the custards then chill in the fridge for serving later. Top with whipped cream and a sprinkle of chocolate for a delightful finish. This recipe is vegetarian, easily gluten free and/or dairy free.
Ingredients
- 1 cup (240 grams or 260 grams) Whole Milk or Full Fat Coconut Milk (from a can)
- 3/4 cup (3 ounces /85 grams) 70%-85% Dark Chocolate chopped fine, about one chocolate bar *see note
- 1 Whole Egg
- 1 Egg Yolk **see note for leftover white
- 2 tablespoons Organic Cane Sugar
- 1/2 teaspoon Vanilla Extract
- Pinch of Fine Sea Salt
- Whipped Cream or Coconut Whipped Cream for topping
Instructions
- Preheat oven to 300F (150C) and set oven rack in the center. Set four, 8oz (230g) ramekins or oven proof glass jars in the middle of a deep baking or roasting pan (at least 2″/ 5cm deep). Set aside.
- Put a kettle of water on to boil. This will be used to fill the pan 1/2 way, creating a water bath to gently bake the Pots de Creme.
- If using coconut milk, sometimes the fat settles at the top. Open the can and whisk until all the fat is incorporated with the liquid, then measure out one cup. In a medium sauce pot, heat the milk until just bubbling around the edges. Whisk, then allow the bubbles to return around the edges. Remove from heat and immediately add the chopped chocolate. Give the pan a shake so that the chocolate is covered. Set a timer for one minute and allow the chocolate/milk mixture to set. After one minute, whisk until all the chocolate is melted. Set aside.
- In a large spouted measuring cup or medium mixing bowl, whisk the whole egg, egg yolk, and sugar together until throughly combined. While whisking the egg mixture, add about 1/2 cup of the chocolate mixture to the eggs and whip vigorously (this is tempering so as to not scramble the eggs with the hot milk mixture). After about 10 seconds, you can pour the remaining chocolate mixture into the egg mixture. Add the vanilla extract and pinch of salt. Whisk again.
- *OPTIONAL* If you’re concerned that there may be any bits of cooked egg in the chocolate mixture, you can run the custard through a sieve before pouring it into the vessels.
- Divide the chocolate custard evenly into the four vessels (a little under 1/2 C each) being careful not to spill into the pan. Carefully fill the pan 1/2 way with boiling water, then gently transfer the pan to the oven. Lay a sheet of foil over the top of the custards.
- Bake the custards for 22-25 minutes (in glass jars) OR until the custard is set but the center still jiggles (not slosh) a bit and reads 165 Fahrenheit on an instant read food thermometer (note if baking in ramekins, they'll take a few minutes longer than glass jars). Remove from oven. Use tongs to transfer the vessels to a plate, then transfer to the refrigerator. Allow to set in the refrigerator for 2-3 hours so the custard has time to set. If needed, the pots can be made up to two days ahead. Once chilled, cover the pots until ready to share. Remove from refrigerator and let stand at room temperature about 30 minutes prior to enjoying.
- Share with lightly sweetened whipped cream or whipped coconut cream, sprinkle with chocolate shavings, or with a sprinkle of cinnamon or nutmeg.
Video
Notes
*I prefer 80-85% chocolate in this recipe. The higher the percentage, the more bitter the chocolate is. VegNews lists many excellent dairy free chocolate brands.
**Leftover egg whites freeze beautifully. I use leftover whites for meringues, buttercream, macaroons etc… but they can also be stored in the fridge for a few days to later be used in a frittata or any eggy dish.
Nutrition below is for whole milk and does not include whipped cream topping.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1pot | Calories: 288kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 48mg | Potassium: 347mg | Fiber: 4g | Sugar: 17g | Vitamin A: 236IU | Calcium: 111mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Hi Traci, if I want to make 6 of these, should I use one egg and two yolks or two eggs and one yolk?
Hi Halyna! Without testing, I’m not sure. I’d love to hear how it goes if you experiment!
Love the recipe – directions clear and ingredients minimal. This is now a forever recipe for us. I used ramekins instead of glass pots. As a result it took a bit longer than 25 minutes to reach jiggly in the center. Well worth the wait. Thanks to Tracy‘s genius recipe, had the best Valentine’s Day ever. It’s inspired and I’m looking forward to many more chocolate treats.
Can you make these eggless as well?
Hi Michele! I’m afraid you’d need a different recipe as I don’t know of a one to one replacement here.
Traci!!! Thank you so much for this recipe! I made these yesterday and today’s morning started with this absolutely decadent dessert!! I love it so much, its one of the best I’ve made and tried! and so easy to do!! the only problem – can’t stop eating it)) I used coconut milk and coconut sugar and it turned out perfect!
Your blog is a source of inspiration for me! Sending you good vibes all across the globe from Moscow.
Hello Ri from Moscow! Thank you for your note, kind words and sharing your tip about coconut sugar! I’ll add a note. Hooray for a fabulously chocolatey treat!
I made the Chocolate Pot de Cremes for Valentine’s Day. Traci’s photos made them look delicious and indeed they were! I don’t eat gluten, dairy or sugar. I wrote Traci to get her recommendation for substituting something for the sugar. She wrote me right back suggesting maple syrup. I was concerned about the maple flavor showing up in the taste so I substituted the sugar with agave. It was seriously delicious! No gluten, no dairy, and no sugar! Loved it! What a treat! Thanks Traci! Love your blog! Always look forward to your new creations!
Hiii Margy! Thank you so much for your note and sharing your agave sub… so happy to hear you enjoyed these little treats! :D
Looks yummy!! Can you use granulated sugar instead of cane sugar!
Hi Lisa, thank you and yes!
I just made these and don’t have whipping cream. What can I whip up to dollop on top?
Thanks so much! My coconut milk is chilling now. If I remember before the guys eat it, I’ll take a picture.
Have you done this with soy milk?
Hi Tonya! I have not. If it’s store bought, most non dairy milks are mostly water, so there may not be enough fat in soy milk for these pots to set. I hope this helps
I never realized how relatively easy pots de creme are to make. I usually don’t have much success with stove top custard recipes so this intrigues me. Thanks for spreading the love, Traci! Enjoy your Valentine’s Day! Also, the changes to your site look great.
Hi Jean! Thank you for your feedback… it is really helpful! Ohh I hope you’ll give these a go Jean.. they really are simple to pull together. And with delicious results!