Chocolate Pots de Creme

I don’t make a lot of what I call fancy desserts. You won’t see a lot of complicated baked goods or intricately decorated cakes here. What I prefer, and I think I’m not alone, are desserts that are simple to prepare and a pleasure to eat. Desserts and baked goods that we, as home bakers, can easily achieve without a lot of fuss.

These little chocolate pots are one of those magical desserts that are embarrassingly simple to make but are elegant enough to be worthy of a very special occasion.

Chocolate Pots de Creme are delicious, elegant desserts that are surprisingly simple to make. A must for chocolate lovers! - Bake or Break

If you aren’t familiar with the term, pot de crème means pot of custard. If you want to sound all French about it, it’s pronounced po-duh-crem. Basically, it’s a cooked custard made of just a few ingredients that you most likely have in your kitchen right now. If you call yourself a chocolate fan but have never had a chocolate pots de crème, then you have done yourself an injustice. Trust me.

These are simply a pleasure to eat. They’re smooth and creamy and so very chocolate-y. You can serve them at room temperature, but I love them still a bit chilled. And, I just have to have that dollop of sweetened whipped cream on top.

I used Kahlua, a coffee-flavored liqueur, to add a little extra flavor and richness. Feel free to use another liqueur or even vanilla extract. Or, if you’re an extreme chocolate purist, don’t add anything extra.

Chocolate Pots de Creme are a wonderfully delicious chocolate experience! - Bake or Break

As I often do, I will implore you to use a very good quality chocolate for making these little desserts. Pick one that you enjoy eating on its own. I’ve listed bittersweet chocolate in the ingredients, but use any favorite dark chocolate.

I was recently sent a sampling of chocolate from Bar & Bean, which is an online shop for small-batch chocolate. These chocolate makers follow their chocolate from bean to bar, meaning that they are involved in its making from the time it is still in bean form. That kind of control leads to some really good quality chocolate.

I’m so happy to be able to offer one of you a collection of chocolate from Bar & Bean! The winner will receive a Baker’s Tasting Set. Any of those bars would be fabulous in these pots de crème or even as a wonderful substitution for chocolate chips in classic chocolate chip cookies. Scroll past the recipe for details on how you can enter to win.

Chocolate Pots de Creme

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 8 servings

Chocolate Pots de Creme


  • 2 cups heavy cream
  • 5 ounces bittersweet chocolate, chopped
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tablespoon coffee-flavored liqueur
  • sweetened whipped cream, for garnish


Preheat oven to 300°.

Place 8 4-ounce ramekins* in a shallow baking dish. Set aside.

Place cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.

Remove from heat. Add chocolate. Stir until chocolate has melted and mixture is smooth.

In a large bowl, whisk sugar, egg yolks, and liqueur until thickened and lighter in color.

Slowly whisk in about 1/3 of chocolate/cream mixture. Add remaining chocolate/cream while stirring constantly. Stir until well-combined and smooth.

Pour mixture through a fine mesh sieve.

Divide mixture evenly among ramekins.

Pour enough hot water into baking pan to reach 1 inch up the outsides of the ramekins.

Bake 25 to 30 minutes, or until the centers are almost set.

Carefully remove ramekins from pan** and place on a cooling rack to cool for an hour.

Cover with plastic wrap and chill for at least 1 hour and up to 2 days. Serve chilled or at room temperature.

Garnish, if desired, with sweetened whipped cream.


*Feel free to use different size ramekins. You'll have a total of about 32 ounces, so just keep that in mind when calculating how many ramekins you'll need. Larger capacity ramekins will take a few minutes longer to bake.

**A jar lifter, like is used in canning, works wonderfully for removing the ramekins from the water.

Recipe adapted from several sources, including Martha Stewart, MyRecipes, and Chow.

Please see all the details and requirements for entering in the widget below. If you are unable to see the widget, make sure your browser is updated or try using another browser.

Please note that the winner must be a U.S. resident 18 years or older.

Add bakeorbreak at gmail dot com to your address book so that a winning email from me doesn’t go into your spam folder. If the winner does not respond within 48 hours, another winner will be chosen.

Good luck!

By the way, if you want to do some shopping at Bar & Bean, use the promo code “chocolatebar” for 10% your order! Thanks to Bar & Bean for offering a discount to Bake or Break readers and for providing this great giveaway!

a Rafflecopter giveaway

Disclosure: I was provided product samples and giveaway products from Bar & Bean. No other compensation was received. All opinions are my own.

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  1. This recipe was made just for me and my chocolate addiction, right? haha

  2. Tahnycooks October 23, 2013 Reply

    That big scoop of whipped cream on top of the chocolate custard looks divine! I notice the whipped cream and my husband would be drooling over the chocolate. Don’t disown me as a blog friend when I tell you this….but I don’t eat chocolate. (I like white chocolate though) I still think this looks divine and I have made this many times for my hubby! I love all your recipes with chocolate and I have made a few of them, if I’m eating it I just substitute but, if it’s for family it’s totally loaded with chocolate! I challenge you to a white chocolate Pots de Creme…for me of course! 😉 PINNING!

  3. Stephanie @ Plain Chicken October 23, 2013 Reply

    I could totally go for one of these right now! Looks delicious!!!

  4. JEP October 23, 2013 Reply

    Love very smooth, creamy desserts that are eaten with a spoon. Individual-sized portions are great for us single people, too.

  5. Joanne October 23, 2013 Reply

    I love both my fancy and desserts and the more everyday ones. And these are kind of a cross between the two! Definitely fancy and decadent but totally doable!

  6. These look SUPER pretty and fancy and um oh yeah also DEEEELICIOUS!! chocolateyyyy

  7. movita beaucoup October 24, 2013 Reply

    Oddly enough, I was looking at Chocolate Pots de Creme recipes last night! Pondering which recipe to try. Aaaaaaand then I scroll down in my feedly and find this! Yay! This look perfectly lovely…

  8. My Grandma loved Pot de Creme and I will always think of her when I see them on the menu at a restaurant. I love the simplicity of this recipe and more important that it can be made ahead by three days. I think this just made it onto our Christmas Dinner menu! Pinning:)

  9. Dina October 24, 2013 Reply

    sounds rich and delicious!

  10. Anne@FromMySweetHeart October 24, 2013 Reply

    These are beautiful! There is nothing so simple and comforting as warm chocolate custards. But you are right…they look so elegant! Lovely photos!

  11. These do look so fancy. I’d like to try making them too– Sounds like a good excuse to buy some cute little ramekins!

  12. Jyllzie October 25, 2013 Reply

    i made this recipe last night. i halved the recipe because it is just for 2 of us. tiny portions! i feel like i could eat all 4 in one sitting :) here’s my question: i had to cook them about 50 mins before they were no longer runny and wondering if i didn’t whisk the egg/sugar mixture enough. did you whisk by hand and for how long? i used vanilla (didn’t have any liqueur)so it wasn’t ‘pale’. i haven’t tasted yet…it’s for dessert tonight. keeping my fingers crossed!

    • Author
      Jennifer McHenry October 25, 2013 Reply

      Hi, Jyllzie. I whisked the mixture by hand until it thickened. Even if it’s not pale due to an extract or liqueur, it should still become lighter in color as it thickens. As long as the eggs are thoroughly cooked, it will be fine even if the consistency is off a bit. Enjoy!

  13. Maria Salling January 23, 2014 Reply

    Sounds & looks yummy. Would it be possible to experiment-use caramels instead of chocolate? How much-5 ounces? or butterscotch? How to plan if use extract?
    Thanks! Keep up the delicious work!

  14. Julie May 23, 2014 Reply

    Wonderful dessert except you had it listed under “No-Bake”!

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