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My easy chocolate pot de creme features a velvety, rich chocolate custard topped with whipped cream! It’s my go-to no-bake dessert that always impresses.
Love no bake desserts? Try my peanut butter mousse, no bake lemon cheesecake, no bake brownies, or cookie dough bites next.
If you love a good chocolate mousse or enjoy my chocolate creme brulee, add chocolate pots de creme to your menu next. It’s my go-to dessert when I’m entertaining because they look and taste SO fancy, but honestly, they are easy to make.
What are pots de creme?
Pots de creme translates to a cream or custard baked in small pots like ramekins. It is a classic French dessert made with a chocolate flavored custard. It has a texture similar to a thick pudding that meets a chocolate mousse.
Table of Contents
Why I love this recipe
- Quick and easy. All up, you’ll need just five minutes to prep this dessert. The hard part is waiting for them to set!
- Customizable. You can play around with toppings, chocolate types, and flavors to make it to your liking.
- Perfect texture. You’ll love the soft and creamy texture that melts in your mouth.
Ingredients Needed
- Bittersweet chocolate. I use 55-60% dark chocolate for this recipe for an intense taste. If you prefer sweeter desserts, use milk chocolate instead. Chop it into fine pieces before blending it with the rest of the ingredients.
- Egg yolks. An essential component for custard. Please use room-temperature eggs.
- Whipping cream. Also known as heavy whipping cream. Standard heavy cream will work, but I found it lacked the super fluffy texture.
- Whole milk. To achieve the perfect consistency. Please do not use low-fat or non-fat milk, or any milk alternatives.
- Sugar. I like to add a touch of sugar to balance out the richness of the chocolate and cream, but skip this if you use milk chocolate.
- Salt. To taste.
- Vanilla extract. Complements the chocolate flavor well.
How to make pot de creme
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the base. Combine yolks, milk, cream, sugar, salt, and vanilla in a small saucepan and cook until smooth.
Step 2- Blend with chocolate. Add chopped chocolate to a high-speed blender and pour the hot custard over it and blend until smooth.
Step 3- Portion and set. Pour the chocolate cream mixture into individual ramekins and transfer them to the refrigerator for a few hours or until set.
Step 4- Decorate. Add whipped cream and chocolate shavings.
Arman’s recipe tips
- Don’t burn your custard. I know it seems cumbersome, but please keep an eye on the custard mixture as it simmers. It’s so easy to overcook so keep things at medium heat and stir consistently.
- Use good quality ingredients. This recipe uses only seven ingredients so there are NO excuses not to use the best quality cream and chocolate possible.
- Chop the chocolate so it blends easily into the warm custard.
- Add a dash of coffee. To bring out the intense chocolate flavors, add a few shots of espresso to the chocolate cream while blending it.
Storage instructions
To store. Leftovers can be stored in the fridge for up to five days.
To make ahead. You can prep chocolate pots de creme (without the whipped cream topping) up to three days before serving.
Frequently asked questions
Traditional pot de creme are made with raw egg yolks and is unsafe for pregnant women and children. My recipe uses cooked eggs which are suitable for anyone who can eat fully cooked eggs.
If the egg yolks are partially scrambled during cooking, the custard will become chunky. To avoid this happening, keep constantly stirring the custard at medium heat.
More chocolate desserts
Easy Pot De Creme
Video
Ingredients
- 4 egg yolks
- 3/4 cup heavy whipping cream
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate chopped
Instructions
- In a medium saucepan, add the heavy whipping cream, milk, egg yolks, sugar, salt, and vanilla extract. Whisk until combined. Cook over medium heat for 5-7 minutes until steamy and almost boiling. Stir constantly. The cream mixture should coat the back of a spoon.
- In a blender, add the chopped chocolate then pour the hot cream mixture over it. Blend everything together until smooth.
- Pour the chocolate mixture into six small ramekins. Let it chill in the refrigerator for at least two hours.
Notes
Nutrition
Originally published May 2023, updated and republished July 2024
This seems as very heavy recipe, I mean very high in calories. Am I right?
This was SO good! Since I’m pre-diabetic, I used allulose instead of sugar and Lily’s sugar-free chocolate chips. I added the chocolate chips to the simmering custard and mixed them in instead of using a blender. I don’t know how it sets up in the fridge, as I ate some of the warm custard right away!
Great recipe, very tasty !!
This is perfect desert for summer! Amazing!
If I make this with keto sweetener, how many carbs would it be?
Hello sir
Pls can share some eggless version
Or egg substitute because im pure veg person
Thank you 😊