Bake or Break

Chocolate Pots de Creme

Chocolate Pots de Creme are wonderfully delicious and surprisingly simple to make! - Bake or Break

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.

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Chocolate Pots de Crème

Yield 8 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Chocolate Pots de Crème are delicious, elegant desserts that are surprisingly simple to make.

Chocolate Pots de Creme are wonderfully delicious and surprisingly simple to make! - Bake or Break

Ingredients

  • 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

Instructions

  1. Preheat oven to 300°F.
  2. Place 8  4-ounce ramekins* in a shallow baking dish. Set aside.
  3. Place the cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.
  4. Remove from heat. Add the chocolate. Stir until the chocolate has melted and mixture is smooth.
  5. In a large bowl, whisk the sugar, egg yolks, and liqueur until thickened and lighter in color.
  6. 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.
  7. Pour the mixture through a fine mesh sieve.
  8. Divide the mixture evenly among the ramekins.
  9. Pour enough hot water into the baking pan to reach 1 inch up the outsides of the ramekins.
  10. Bake 25 to 30 minutes, or until the centers are almost set.
  11. Carefully remove ramekins from pan** and place on a cooling rack to cool for an hour.
  12. Cover with plastic wrap and chill for at least 1 hour and up to 2 days. Serve chilled or at room temperature.
  13. Garnish, if desired, with sweetened whipped cream.

Notes

*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.

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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    27 Comments on “Chocolate Pots de Creme”

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

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

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

  5. 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. 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. sounds rich and delicious!

  10. 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. 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!

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

  15. I baked mine for about 50 minutes and they were still runny. The taste is good but the consistency is not want I was hoping for.

    • Hi, Kate. I’m sorry you had troubles! If you didn’t change anything about the recipe, then it’s tough to pinpoint what could have happened. My first suggestion would be checking the accuracy of your oven’s temperature with an oven thermometer.

  16. Definitely trying these for next weekend diner. However am not sure to understand this part:

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

    Do we bake them with water around the ramekins? Is that a cooking technique and why do we do that? excuse my little knowledge in baking. Thanks

  17. This sounds delicious! I have never made pots de creme before, but am curious if I could use milk chocolate instead and omit the sugar? Or just use less sugar if it’s needed for something besides sweetening the chocolate you use?

  18. This is an excellent recipe! Easy, delicious and so.easy to modify- I like.a.bit.of fresh raspberry in the bottom of the dish. Fresh cream and mint are a great garnish. 

  19. Folks that needed a longer bake time may have had too cool water in their water bath.  Many revenues suggest boiling water half way up the ramekins.

  20. I don’t have any ramekins. Can this recipe be cooked/baked in one dish?

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