Satisfy your sweet tooth with these delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard. Imagine the creamy, rich, chocolatey goodness melting in your mouth, leaving behind a sweet and cocoa sensation.
The individual servings are like little pots of happiness, ready to make any moment special. It’s comfort in a cup, made to perfection.
Whether you’re treating yourself or sharing with friends, these Chocolate Pots de Crème are a simple yet sophisticated way to end any meal, perfect for any occasion.
How to make Chocolate Pots de Crème
Preheat your oven to 320°F (160°C). Begin by placing the semisweet chocolate in a heatproof bowl, setting it aside for later.
In a saucepan, combine the milk and whipping cream over medium heat until it begins to simmer. Pour this hot mixture over the chocolate. Wait for a minute, then stir until the chocolate is completely melted and well mixed.
In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and, if desired, instant coffee powder. Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring continuously. Sieve the combined mixture for a smooth texture.
Arrange six ramekins in a baking pan, 5 fl. oz (150ml) capacity each. Divide the chocolate mixture evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake for 30 minutes.
Allow the pots de crème to cool, then refrigerate for at least 4 hours or overnight. Before serving, feel free to decorate as you like, or simply serve and enjoy this delightful treat!
Hope you will try these simple yet decadent chocolatey treats. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!
Other chocolate desserts you may like to try
These Double Chocolate Brownie Muffins are the chocolate muffins you can ever make. They are moist, and fudgy, with an intense chocolate flavor that all chocolate lovers will adore.
This Chocolate Panna Cotta is a smooth, silky, creamy chocolaty dessert, perfect to end any meal.
These No-bake Chocolate Peanut Butter Pots de Crème are rich, creamy and full of flavor, the perfect treat for any occasion.
These Chocolate Peanut Butter Cookie Cups are simply divine, consisting of a chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling that is simply heavenly.
YOU MAY ALSO LIKE:
Chocolate Pudding Cake
Chocolate Souffle
1-Minute Chocolate Raspberry Mug Cake
Raspberry Chocolate Cups
Creamy Chocolate Pudding
Pistachio Pudding
Chocolate Raspberry Whoopie Pies
Mint Chocolate Cookie Cups
No-Bake Chocolate Raspberry Pie
Oatmeal Lace Cookie Cups with Chocolate Filling
No-Bake Chocolate Hazelnut Praline Pie
No-Bake Biscoff Chocolate Bars
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Chocolate Raspberry Mousse Domes
Double Chocolate Biscotti
Chocolate Layer Cake
Chocolate Thumbprint Cookies
Double Chocolate Rum Cookies
Easy Chocolate Crinkle Cookies
Vanilla Chocolate Pudding
Chocolate Fudge
Chocolate Pots de Crème
Ingredients
- 1 cup (240g) whipping cream
- 3/4 cup (180ml) milk
- 6 oz (180g) semisweet chocolate , small pieces
- 4 egg yolks
- 1 tbsp (15g) sugar
- 1/4 tsp (1g) salt
- 1/2 tsp  instant coffee powder , optional
- 1 tsp (5g) vanilla extract
Instructions
- Preheat your oven to 320°F (160°C). Place 6 ramekins (5 fl. oz – 150ml) capacity each into a baking pan.
- Place the chocolate in a heatproof bowl and set aside.
- In a saucepan add the milk and whipping cream and place over medium heat. Bring to a simmer and pour the hot mixture over the chocolate.
- Let it for a minute and stir until the chocolate is melted and well combined.
- In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and instant coffee powder if used.
- Gradually pour the chocolate mixture into the egg yolk mixture while stirring continuously.
- Sieve the mixture for a smooth texture.
- Divide the chocolate mixture evenly into the ramekins.
- Pour hot water into the baking pan until halfway up the sides of the ramekins.
- Bake for 30 minutes.
- Let the pots de crème to cool and refrigerate them for at least 4 hours or overnight.
- Before serving decorate as desired or serve as is. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Dear Ella,
I love your recipes ! The results are delicious!
Sometimes, i am amazed at how you do all the melting process of the chocolate , butter etc. THE HARD WAY instead of using the microwave. Is it possible to add (even as a remark or in brackets) the microwave timing ?
This would make things easier for us , the lazy people, who want to have the work done quickly !
Thank you and keep posting these great recipes .,
I am glad Li you like my recipes:) Yes, even though I have a microwave I almost never use it 🙂 For the chocolate, place your chocolate in a microwave-safe bowl and microwave it using 30-second intervals. Stir between each interval, until the chocolate is smooth. For the butter, lower the power setting on your microwave to about 40% power. Microwave for 30 seconds. Stir the remaining pieces until completely melted or microwave for another 10-15 seconds.