Chocolate Pot de Crème
Chocolate Pot de Crème (pronounced po duh krem) is a classic French dessert — rich, silky, and intensely chocolatey. The name literally means “pot of cream,” which refers to both the decadent custard and the small pots or ramekins it’s served in.It’s made by combining cream, milk, egg yolks, sugar, and high-quality chocolate. The mixture is gently cooked and then baked in a water bath until just set — kind of like a luxurious cross between chocolate pudding and crème brûlée (without the burnt sugar top). Once chilled, it becomes beautifully smooth and dense, often served with a dollop of whipped cream or a sprinkle of sea salt.
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Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz dark chocolate good quality (around 60–70% cacao), chopped
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch salt
Optional for serving:
- whipped cream lightly
- chocolate shaved
- cocoa powder
- sea salt flakes
Instructions
Preheat the oven:
- Set to 325°F (160°C). Place four small ramekins (about 5 to 6 oz each) in a deep baking dish or roasting pan.
Make the chocolate base:
- In a medium saucepan, heat the cream and milk over medium heat until just steaming (don’t let it boil).
- Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until melted and smooth.
Whisk the yolks and sugar:
- In a bowl, whisk together the egg yolks, sugar, vanilla, and salt until the mixture is smooth and a little pale.
Combine:
- Slowly pour the warm chocolate mixture into the yolk mixture while whisking — this tempers the eggs so they don’t scramble.
Strain (important for silkiness):
- Pour the custard through a fine sieve into a large measuring cup or bowl to remove any lumps or bits of egg.
Bake gently:
- Pour the custard into the ramekins. Add hot water to the baking dish until it comes halfway up the sides of the ramekins.
- Bake for 30–35 minutes, until the edges are just set but the centers still jiggle slightly when gently shaken.
Cool and chill:
- Remove ramekins from the water bath. Let them cool to room temperature, then cover and refrigerate at least 2 hours (they’ll firm up as they chill).
Serve:
- Top with a little whipped cream and maybe a sprinkle of sea salt or chocolate curls before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 501kcal (25%)Carbohydrates: 27g (9%)Protein: 9g (18%)Fat: 40g (62%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 259mg (86%)Sodium: 53mg (2%)Potassium: 371mg (11%)Fiber: 3g (13%)Sugar: 21g (23%)Vitamin A: 1230IU (25%)Vitamin C: 0.4mgCalcium: 157mg (16%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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