Chocolate pots de creme. Creamy pots of silky chocolate. This decadent dessert is made of simple ingredients, and has the dreamiest texture. More sophisticated than an average pudding, and silkier than mousse, these pots of chocolate are such a unique treat, and are a classic French dessert.

Milk, whipping cream, high quality chocolate, egg yolks, a dash of sugar and pinch of salt are all the ingredients you need! These all get mixed together and poured into small ovensafe pots or ramekins, and are baked in a water bath until just the centers are wobbly. Then chill for a few hours and serve!

These chocolate pots de creme can definitely be made ahead of time, and keep in the fridge for up to 5 days. Serve with whipped cream, chopped nuts, berries, or simply enjoy plain.

chocolate pots de creme

PRINT RECIPE HERE

recipe: Kelsey Siemens

yields: 3-6 servings (depending on ramekin size)

ingredients

1/2 cup (120 ml) 2% milk

1/2 cup (120 ml) whipping cream

1/4 cup (57 grams) semi-sweet chocolate, finely chopped

2 large egg yolks

1 tablespoon granulated sugar

pinch of salt

to make

Preheat the oven to 350 degrees. Place oven-safe ramekins or pots into a 9x13 pan, and set aside. (I used 2 oz pots, but you could also use 3 or 4 oz sizes).

In a small saucepan, heat the milk and whipping cream over medium heat, stirring constantly, until mixture comes to a very gentle simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and is totally smooth.

In a medium bowl, stir the egg yolks, sugar, and salt together until smooth. Slowly add a small amount of the warm chocolate to the egg mixture, whisking constantly. Gradually add in the rest of the chocolate mixture until everything is combined. Pour the entire mixture through a fine mesh sieve to catch any small bits of egg that may have cooked separately.

Add the chocolate to the ramekins/pots. Fill the 9x13 pan up with hot water until it reaches halfway up the sides of the ramekins. This water bath helps maintain even heating for the pots. Cover the pan with aluminum foil.

Bake for 35-40 minutes (start checking on them at 30 minutes). Pots are ready when the edges have set slightly, but the middle is still very wobbly. Remove from oven when done, uncover, and allow to come to room temperate before transferring to the fridge to chill. Cover and chill for 2-3 hours before serving. Serve with whipped cream, chocolate curls, fresh fruit, chopped nuts, etc. if desired.

tips:

You can use different sized ramekins or pots for this recipe, as long as they’re oven safe! I used cute little metal tins, but a glass ramekin would show off the dessert even more.
Pots will keep up to 5 days in the fridge in an airtight container.
I used semi-sweet chocolate, but you could use dark chocolate up to 70% if you’d prefer.