This recipe for Chocolate Pots de Creme is an indulgent dessert, that’s simple to prepare and will knock your socks off!
One weekend my husband and I were invited to dinner by friends. It was a bit of a last-minute thing and I didn’t want to show up empty-handed. I didn’t have a lot of time or ingredients, but after a quick inventory of the kitchen, I was able to whip these up in no time.
Why This Recipe Works
- The addition of coffee and Vanilla enhances the chocolate flavor and cuts down on the sweetness.
- It takes minutes to prepare and can be easily adapted with your favorite liquor.
How to Make Chocolate Pots de Creme
- Heat the cream until hot (not boiling)
- Pour the cream over chocolate, coffee, sugar, and vanilla.
- Whisk the egg yolks. Add to the cooled chocolate cream mixture.
- Divide the mixture into dessert dishes and chill, covered, for an hour. Or until set.
- Serve and enjoy!
Which Chocolate Is Best
When I make chocolate desserts I always use Dark Chocolate which is around 54.5% Cacao as it melts easily and tastes better.
You can use the same chocolate as I do in this recipe by clicking here. (#paidlink).
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate.
Step by Step Instructions
In a small saucepan, heat the cream just until hot.
Place the chocolate, vanilla, salt, and coffee granules into a medium mixing bowl. When the cream is just hot (forming bubbles), pour it over the chocolate mixture.
Let it stand for 5 minutes to melt the chocolate, then mix to combine.
Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream. Add the mixture to the saucepan and cook on low heat until the mixture coats the back of the spoon, about 4 minutes.
Pour the chocolate mixture into dessert glasses dividing it evenly with plastic wrap, and refrigerate for at least 1 hour.
Serve with chocolate shavings, and enjoy!
Other Uses for This Recipe
- As an indulgent filling for cakes or pastries.
- Whipped into a fluffy frosting.
- Use it as a dip for fruit.
- As a filling in sandwich cookies
Did you make this?
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Let’s Make Chocolate Pots de Creme
Ingredients
- 1½ cups whipping cream heavy cream and double cream are also good options.
- 12 ounces bittersweet/dark chocolate chopped
- 1 tsp instant coffee
- 1 pinch kosher salt
- 1 tsp vanilla
- 4 egg yolks
- 2 tbs sugar
Instructions
- Place the chopped chocolate in a medium bowl with the coffee, salt, and vanilla and set aside
- In a small saucepan, heat the cream over medium heat until a few bubble forms around the edge.
- Pour the hot cream over the bowl with the chocolate. Let stand for 5 minutes to melt the chocolate, then whisk until combined.
- Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream.
- Add the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture coats the back of the spoon, about 4 minutes.
- Divide among ramekins or dessert dishes, cover with plastic wrap, and refrigerate until cool and slightly firm (anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting).
Tips + Notes
- Use good quality chocolate that is no less than 54% Cacao to avoid problems with the pots de creme setting.
- Boiling can cause a skin to form on cream so try to heat until just before boiling point.
- If you use sweeter chocolate you may want to omit the sugar.
Nutrition Information:
Update Notes: This post was originally published on Apr 16, 2014, but was republished with new photos, step by step instructions, tips, and FAQs in Jan of 2020.
Pam says
This was wonderful warm, but when I chilled it, it solidified to a lovely truffle consistency. I used 72% dark chocolate, I’m wondering if it was too dark and essentially lowered the moisture content?or maybe I cooked mixture too long after adding egg yolks? Still absolutely, wow! But, my grandson and I really enjoyed the pudding texture of the warm goodness, I’m just obsessed with the mystery of what I did wrong.
Erren Hart says
Thanks for trying the Chocolate Pots de Creme recipe, Pam! It’s possible that using 72% dark chocolate could have contributed to the firmer texture after chilling, as well as possibly overcooking the mixture. I would try again with chocolate that’s around 55% next time. But, regardless of the texture, we’re glad you and your grandson enjoyed the warm pudding-like version. Don’t hesitate to reach out if you have any other questions or concerns!
Jo Ann says
How far in Advance can I make this?
Erren Hart says
Up to 3 days
Jess Hunter says
This turned out really lovely, I did pots with a layer of whipped on top and un-whipped on the bottom.
What difference in texture/taste do the egg yolks provide? Would butter do the same thing? Or are they needed at all?
Thank you!
Erren Hart says
Thanks for trying our Chocolate Pots de Creme, Jess! I’m glad to hear you enjoyed the recipe. The egg yolks help to create a smooth and creamy texture. You could try using butter, but I haven’t tried it myself, so I can’t say how it would turn out. Thanks again for giving our recipe a go!
Kate says
Hi, I was wondering what size (ounces) the servings are?
Erren Hart says
Hi Kate, approximately 6 oz in my experience. Please note that this is not exact to the nutritional information, as it is offered as an estimate and should not be considered exact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator.
Addie says
Wonderful, rich and creamy! Thanks, Erren!
Erren Hart says
Thank you for the kind words and for taking the time to leave a review! We’re so glad you enjoyed the recipe and hope you’ll come back to try more!
FRIEDA POLK says
when do you add the sugar?
Erren Hart says
With the egg yolks
Maryam says
Does it not smell of egg yolks???
Erren Hart says
I haven’t heard that from anyone, Maryam.
Teresa says
Made these for a small New Years dinner I was hosting, they went down so well. I sprinkled mine with some white chocolate shavings, delicious
Erren's Kitchen says
That sounds great Teresa, glad you enjoyed the recipe 🙂
Cathy says
This is delicious and so easy! I guessed on the egg yolks – they are mentioned in the comments but not listed in the ingredients – so I used 4 – and it set up fine, and so creamy and rich – like chocolate pudding except better and richer and deeper flavor. I also used a whole pint (2 cups) of heavy whipping cream, instead of the 1.5 cups. Thanks!
Erren's Kitchen says
Fabulous! Thank you for pointing out my error! Glad you enjoyed them 🙂
Pauline says
Now I know how easy this is I will be making it all the time!
Erren's Kitchen says
Thank you, I’m glad you liked it 🙂
Megan S says
I love the taste, but followed the recipe to a T and it’s too liquid. Suggestions?? It doesn’t seem to be setting up.
Erren Hart says
Hi Megan, what cream did you use? I’m testing it again right now with two different variations. I’ve never had it go wrong myself so would love some more information. Thanks!