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.
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.
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.
Chocolate Pots de Crème
Chocolate Pots de Crème are delicious, elegant desserts that are surprisingly simple to make.
- 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°F.
Place 8 4-ounce ramekins* in a shallow baking dish. Set aside.
Place the cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.
Remove from heat. Add the chocolate. Stir until the chocolate has melted and mixture is smooth.
In a large bowl, whisk the sugar, egg yolks, and liqueur until thickened and lighter in color.
Slowly whisk in about 1/3 of the chocolate/cream mixture. Add the remaining chocolate/cream while stirring constantly. Stir until well-combined and smooth.
Pour the mixture through a fine mesh sieve.
Divide the mixture evenly among ramekins.
Pour enough hot water into the 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.
Disclosure: I was provided product samples and giveaway products from Bar & Bean. No other compensation was received. All opinions are my own. This post contains affiliate links.