Chocolate Pots de Crème

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 6 1x
Category: Dessert
Cuisine: French recipes

Chocolate pots de crème are rich and creamy French chocolate custards with intense chocolate flavors. Easy to make with just 5 ingredients, they make an ultra delicious dessert ready in no time!

Ingredients

Scale

6 ounces (180g) dark baking chocolate, chopped*
2 cups (500 ml) heavy liquid cream
6 egg yolks
⅔ cup (125g) sugar
1 vanilla pod, seeds**

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (160°C).
Put the chocolate in a very warm medium bowl*** and set aside.
In a small saucepan, heat the heavy liquid cream on medium heat until it starts simmering. Pour the cream over the chocolate in two or three additions, stirring until melted between each addition.
In a separate mixing bowl, whisk the egg yolks and sugar until pale and fluffy.
Pour about one third of the chocolate sauce into the egg yolk mixture and mix well. Stir in the remaining chocolate sauce and add in the vanilla seeds.
Divide the chocolate cream into 6 ramekins. Place them onto a large and shallow baking dish and pour enough water into the dish to cover almost half of the ramekins.
Bake for about 20-25 minutes (the top must still be set but still slightly gelatinous). Remove the ramekins from the baking dish and transfer onto a rack to cool completely. Cover each ramekin with plastic wrap and refrigerate for 1 hour until the ramekins are cold.
Top with whipped cream and chocolate shavings if desired, and enjoy!

Notes

* Choose a high quality baking chocolate. 70% cocoa dark chocolate is preferred, but you can also go for 60% cocoa baking chocolate or semi-sweet baking chocolate. It’s also very important to chop the chocolate into equal size small-bite pieces, it will help the chocolate to melt evenly when pouring the hot liquid cream over.

** Because vanilla bean can be very pricey, you can keep the use of vanilla bean optional in the recipe and replace with a splash of vanilla extract if desired.

*** I recommend to use a glass mixing bowl and warm it up in the microwave for 1 to 2 minutes before using.