These Chocolate Pots de Crème are silky, rich, and indulgent, a luxurious French dessert that’s essentially a small, creamy custard served in individual cups. The custard is smooth and chocolatey, with a hint of coffee to deepen the flavor, and it’s all topped with whipped cream for the perfect finishing touch. They’re perfect for dinner parties, date nights, or whenever you want a little chocolate indulgence yourself! If you love this style of dessert, you might also enjoy my Chocolate Pudding and Two-Ingredient Chocolate Mousse for more creamy, chocolatey treats.

Chocolate Pots De Crème in white ramekins on a wooden table with a spoon.

Ingredients & Substitutions

Chocolate: Look for high-quality bittersweet chocolate with at least 60% cocoa. Finely chop it so it melts smoothly into the custard. You can also use semisweet chocolate if you prefer a slightly sweeter dessert, or even a combination of dark and milk chocolate for a softer, more mellow chocolate flavor. Avoid chocolate chips labeled “baking chips” without cocoa butter; they can create a slightly grainy texture.
Eggs: You will only use the yolks from the eggs. These give the custard its creamy, luxurious texture. Save the egg whites for other recipes like almond paste and fried ice cream.
Granulated Sugar: Balances the richness of the chocolate. You can adjust slightly to taste; more sugar will make it sweeter, less will let the chocolate shine.
Kosher Salt: Enhances the chocolate flavor and rounds out the sweetness. Fine sea salt works just as well.
Heavy Cream + Whole Milk: Creates a silky, smooth custard. For a lighter version, substitute half-and-half for the milk, but note the custard will be slightly less rich.
Vanilla Extract: Use pure vanilla extract for the best flavor. It adds a subtle warmth that complements the chocolate.
Coffee: Coffee adds depth and enhances the chocolate’s richness without making the custard taste like coffee. Using brewed coffee or espresso dissolved in hot water gives a subtle, sophisticated flavor that makes the chocolate more complex and rounded. You can omit it if you want a pure chocolate flavor.
Whipped Cream: I love a dollop of whipped cream, homemade or store-bought, for the topping. It adds a creamy, airy contrast to the rich custard.

Chocolate Pots De Crème in white containers on a table from overhead.

FAQs

Can I make these ahead of time?

Yes! They actually benefit from chilling overnight, which allows the flavors to develop and the custard to fully set.

Can I taste the coffee?

The coffee is subtle and enhances the chocolate flavor; it shouldn’t taste strongly, if at all, like coffee. You can omit it if preferred. But, it is a wonderful ingredient I use to enhance the chocolate flavor in other desserts like my perfect chocolate cake and the best brownies, just to name a couple!

Can I use milk instead of cream?

You can, but the texture will be less rich and silky. For best results, keep the combination of cream and milk.

Can I add flavors or liqueurs?

Absolutely! A splash of orange liqueur, hazelnut liqueur, or a pinch of cinnamon can add a delicious twist. Add after whisking the chocolate for the best results.

Chocolate Pots De Crème with a portion removed showing the creamy texture.

Serving Ideas

Add Fresh Fruit: Top with raspberries, strawberries, or a few blueberries for a bright, fresh contrast to the rich custard.
Garnish for Texture: Sprinkle with chocolate curls, finely grated chocolate, or crushed nuts to add a subtle crunch.
Drizzle with Sauce: A drizzle of caramel sauce or chocolate syrup adds extra indulgence without overpowering the custard.
Make It Fancy: Dust with a little cocoa powder or confectioners’ sugar (powdered sugar) just before serving for a restaurant-style presentation.

How to Store Chocolate Pots de Crème

These custards keep beautifully in the refrigerator. Cover each ramekin tightly with plastic wrap or a lid and refrigerate for up to 3 days. They can also be made a day in advance; chilling overnight helps the flavors come together and the custard set perfectly. Avoid freezing, as the texture may become grainy or separate. Before serving, you can let them sit at room temperature for a few minutes to take the chill off, then top with fresh whipped cream.

Chocolate Pots De Crème

Prep Time 10

Cook Time 15

Chilling Time 4

Total Time 4 25

Indulge in Chocolate Pots de Crème, a creamy chocolate custard topped with whipped cream. Perfect for an elegant, easy homemade dessert.

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Ingredients

▢ 10 ounces (283 g) bittersweet chocolate, (60 percent cocoa preferred), finely chopped
▢ 5 large egg yolks
▢ 5 tablespoons granulated sugar
▢ ¼ teaspoon kosher salt
▢ 1 ½ cups (357 g) heavy cream
▢ ¾ cup (184 g) whole milk
▢ 2 teaspoons vanilla extract
▢ 1 tablespoon strong brewed coffee, or ½ teaspoon instant espresso dissolved in 1 tablespoon hot water
▢ Whipped Cream, for topping

Instructions

Place the chopped chocolate in a medium heatproof bowl and set aside.
In a separate medium bowl, whisk the egg yolks, sugar, and salt. Whisk in the heavy cream and whole milk. Pour the mixture into a medium saucepan.
Heat over medium-low, stirring constantly and scraping the bottom of the pan, until the custard thickens and coats the back of a spoon, about 15 minutes. It should register 175-180°F if using a thermometer. Do not let it simmer.
Immediately pour the hot custard through a fine mesh strainer over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
Stir in the vanilla and the prepared coffee (either brewed or dissolved instant) into the chocolate custard.
Divide the custard among 4, 10-ounce ramekins. Gently tap to release air bubbles. Let cool to room temperature, then cover and refrigerate at least 4 hours up to overnight.
Serve topped with whipped cream.

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