Chocolate pots de creme aren’t here to play around. Packed with bittersweet chocolate and a hint of espresso, these custards are rich, creamy, and unapologetically decadent. This is the dessert you pull out when only a serious chocolate fix will do.
I have to confess, I’m just a sucker for chocolate pudding. There’s something so comforting about it. But when it comes to indulgence, nothing compares to French chocolate pots de crème.
They are truly over the top and far superior to any ordinary pudding! This chocolate dessert has become my kryptonite. I’ve made them so many times and each batch disappears fast.
Here is Why This French Custard Recipe Works
Bold Chocolate Flavor: Made with bittersweet chocolate and a hint of espresso, this dessert is a serious upgrade from your typical chocolate pudding.
Silky Smooth Texture: Each bite is melt-in-your-mouth creamy, thanks to the slow baking and careful chilling. No grainy chocolate here!
Simple Elegance: With just a handful of ingredients, it’s surprisingly easy to make but fancy enough to impress at a dinner party.
Make-Ahead Friendly: These little desserts chill in the fridge for hours, so they’re ready whenever you need them. Perfect for planning ahead.
The Ingredients
- Dairy: Heavy cream, whole milk
- Pantry: Granulated sugar, bittersweet chocolate, vanilla extract, salt
- Coffee & Espresso: Instant espresso powder, hot coffee
- Eggs: Egg yolks
Variations for Chocolate Pot de Crème
French Chocolate Custard with Orange: Add 1 tablespoon of orange zest and a splash of orange liqueur to the chocolate mixture.
Spiced Mocha French Custard: Stir in ¼ teaspoon cinnamon and a pinch of cayenne pepper with the espresso.
Mint Chocolate Custard: Add ½ teaspoon of peppermint extract along with the vanilla.
If you like this recipe, try our vanilla pastry cream or our goat cheese custard.
Tips for Success
- Keep the heat low. Don’t let the cream boil. Just bring it to a gentle simmer. Boiling can cause the mixture to curdle, which we definitely don’t want.
- Go slow and steady with the eggs. To avoid scrambling the eggs, add the hot chocolate mixture to the egg yolks slowly, whisking continuously.
- Pouring the custard mixture through a fine-mesh sieve ensures a perfectly smooth custard by catching any lumps or unmelted chocolate bits.
- The edges should be set, but the center should still have a little jiggle. Over-baking will make the custard too firm.
- Serve at room temperature. Take the desserts out of the fridge 30-45 minutes before serving to bring out the best flavor and texture.
- If you plan to top them with whipped cream, make that just before you serve them.
Storage
Fridge: To store any leftover chocolate pot de crème, cover each ramekin tightly with plastic wrap or place them in an airtight container. They’ll keep in the refrigerator for up to 4 days.
Freezer: If you’d like to freeze them, wrap each ramekin securely in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight.
Creamy French Custard
These chocolate pots de crème are a French chocolate custard…. rich, creamy and so much fancier than pudding. Make them ahead, stash them in the fridge, and bring them out when you’re ready to wow. You’ll see why this dessert deserves a spot in your lineup. Chocolate lovers, get ready to be impressed.
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Chocolate Pots de Crème
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- 2 tablespoons hot coffee
- 8 oz. bittersweet chocolate finely chopped
- 6 egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F Adjust the oven rack to the center position of the oven.
- Add the cream, milk and salt to a medium-size saucepan. In a small dish, dissolve the espresso powder with the hot coffee and add to the saucepan. Bring the mixture to a simmer until you see bubbles around the edge, do not allow it to boil.
- Remove the saucepan from the heat and add the chopped chocolate, stir with a flexible spatula until the chocolate is fully melted and smooth.
- Whisk the egg yolks, sugar and vanilla together in a dish and add 1 cup of the chocolate, whisking to combine. Slowly, pour the egg mixture into the chocolate mixture while whisking continuously until fully combined.
- Set a fine-mesh sieve over a large measuring cup, a spouted pitcher or a bowl and strain the chocolate mixture.
- Pour the chocolate into six 6-ounce ramekins, or espresso cups. Set the filled ramekins on a baking sheet and place in the oven.
- Bake for 25-30 minutes, until the edges are visibly set and the centers are still a little jiggly. Do not over-bake, the chocolate will firm up as it cools.
- Remove the pan from the oven and transfer the ramekins to a wire rack to cool then refrigerate for 5-6 hours.
- To Serve: Transfer the ramekins from the refrigerator 30-45 minutes to before serving. Serve as is or top with a dollop of whipped cream or crème fraîche.
Notes
- These desserts are best served at room temperature. Remove from the refrigerator 30-45 minutes before serving.
- We are using a 60% bittersweet chocolate. If you substitute with semisweet chocolate or milk chocolate we suggest eliminating the sugar.
- Straining the mixture will keep the chocolate smooth and lump-free.
