Pot de Crème au Chocolat (Chocolate Pots de Crème) has always been one of my favorite desserts (or snacks, if we’re being honest!). Growing up, Pot de Creme au Chocolat felt like such a special treat—rich, creamy, and deeply chocolatey. But I took for granted how easy they were to find in French grocery stores.
For the longest time, I struggled to find them in the U.S.—aside from regular chocolate pudding, which is good but just not the same. Recently, I started noticing brands like Petit Pots offering them in stores. And while they’re absolutely delicious, the price tag just isn’t sustainable for my family—especially at the rate we can consume them!
Knowing how simple this dessert is to make from scratch, I just couldn’t justify buying them regularly. So, I got down to business. I tested, tweaked, and refined a Pot de Crème au Chocolat recipe over and over until I landed on the perfect balance—just the right amount of sweetness, a velvety smooth texture, and that deep chocolate flavor that reminds me of my childhood.
These Pot de Crème are so simple to make and, honestly, taste better than store-bought! The hardest part? Definitely waiting for them to set in the fridge overnight. But trust me, it’s totally worth the wait! Once they’re ready, these little chocolate pots de creme might very well become one of your favorite desserts. Simple, delicious, and totally satisfying!
Notes:
Selecting chocolate:
The quality of your chocolate can make or break this dessert. If possible, opt for a high-quality bittersweet chocolate with a minimum of 70% cacao (my current chocolate of choice is Theo Bittersweet Baking Bar, 70% cacao). This ensures the Pot de Crème has a rich, deep chocolate flavor without being overly sweet. If you prefer a slightly sweeter flavor, you can go for chocolate with around 60-65% cacao, but I wouldn’t go any lower as this can throw off the chocolatey richness. Also, do your best to avoid chocolate without artificial additives, preservatives, or overly processed ingredients like vegetable oils or excessive sugar.
How Long to Cook?
I typically cook my Pot de Crème on the lower end at 300°F and start checking for doneness around the 25-minute mark. Depending on how full you fill your ramekins, or the size of the pots themselves, the cooking time may vary.
How to know when your pots are done cooking:
Knowing when to remove your Pot de Crème took me a while to figure out. Overcooked Pot de Crème can still be tasty, but you’ll miss out on that delicious creamy custard texture. If cooked too long, it becomes grainy and more mousse-like in consistency.
In general, your Pot de Crème is ready when the edges are set, and the center has a gentle wobble, similar to soft Jell-O. I also recommend using an instant-read thermometer to check the internal temperature, just to ensure its cooked to a safe level without overcooking. The custards are done when the center reaches 165°F (74°C) to 175°F (80°C). Note: 175°F is on the higher end and will result in a slightly firmer texture—still delicious, but less custardy.
Do You Need to Use a Strainer?
No. But straining your custard through a fine-mesh strainer does help you achieve a smoother, more velvety consistency.
Pot de Crème au Chocolat (Chocolate Pots de Crème)
Made with rich dark chocolate, cream, and a hint of sweetness, these Pot de Crème au Chocolat are the perfect treat—and so simple to make!
Ingredients
- 4.2 oz dark chocolate (70-75% cocoa), finely chopped
- 1/3 cup + 2 tbsp whole milk
- 3/4 cup heavy cream
- 4 large egg yolks
- 2 tbsp, or adjust to taste
- 1/4 tsp salt
Instructions
- Chop your chocolate as finely as possible—the finer it is, the easier it will melt. Place it in a heatproof bowl and set it aside.
- In a small saucepan, heat the milk and heavy cream over low to medium heat until warm. Note: You don’t want to boil the milk. It should just be hot enough to melt the chocolate but not bubbling.
- Pour the hot milk-cream mixture over the chocolate. Let it sit for 30 seconds to soften the chocolate, then whisk gently until fully melted and smooth. Tip: If the milk isn’t hot enough, return the pot to the stovetop and gently heat the milk-chocolate mixture on low until the chocolate fully melts.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until slightly thickened and pale.
- In increments, gently pour the melted chocolate mixture into the egg yolk mixture while gently whisking it continuously. This gradual process prevents the eggs from scrambling.
- Pass the mixture through a fine-mesh sieve to remove any bits of unmelted chocolate.
- Preheat oven to 300°F (150°C).
- Place the ramekins in a deep baking dish and evenly divide the custard among them. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Cooking au Bain-Marie uses steam to cook the custard gently.
- Cover the baking dish loosely with foil. I do this because I’ve found it keeps the tops smooth and prevents them from overcooking, but this is optional.
- Bake for 30–35 minutes, checking for doneness at the 25-minute mark (see note on cooking times).
- Once finished, take the baking dish out of the oven and allow the ramekins to cool while still in the baking dish. Letting the ramekins cool in the Bain-Marie helps the custard gradually reach room temperature, which can prevent it from shrinking or cracking.
- Once cooled, remove the ramekins from the baking dish, cover them, and refrigerate. I recommend refrigerating overnight for the best texture and flavor, but if you’re short on time, refrigerate for at least 4 hours.
- Serve as is, or top with a dash of cocoa powder or a dollop of whipped cream and chocolate shavings.
Other Recipes You Might Enjoy:
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- Buckwheat Crepes (Crêpes) with Whole Wheat Flour
- Pot de Crème au Chocolat (Chocolate Pots de Crème) - April 2, 2025
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- Vegetarian Spaghetti Carbonara in 20 Minutes (Easy Weeknight Dinner) - March 17, 2025
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