
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Chocolate Pot de Crème Recipe is lush and deeply flavorful—precisely what you need when you have a serious chocolate craving but want a dessert that feels fancy but takes only 20 minutes to prepare. Treat yourself, wow your loved ones, and impress your guests with this decadent, surprisingly easy treat!
- Dreamy texture: One spoonful of this lush, silky custard, and you’ll be hooked!
- Just eight ingredients: This recipe doesn’t require a long shopping list, and you probably have most of the ingredients on hand.
- Make-ahead: Pot de Crème keeps wonderfully in the fridge for up to two days.
- Fun to serve! There’s just something about individual desserts that’s so fun. Use ramekins here or pretty small bowls or tea cups.
- Sophisticated and crowd-pleasing: This refined chocolate dessert is ideal for a romantic at-home Valentine’s Day meal or a dinner party, but kids love it too, and it makes an ordinary family dinner super-special.
If you adore rich confections, we have lots of inspiration at Bigger Bolder Baking. Check out our Fine Desserts collection for heavenly custards, chocolate mousse, panna cotta, flan, crème brulée and other spoonable desserts.
I have to admit it—I’m a sucker for pot de crème, especially this chocolate version. It’s my go-to dessert for fancy dinner parties because it tastes divine, looks elegant, and is surprisingly easy to prepare for a crowd. Plus, you can make it up to a day in advance.
With this French classic, a little goes a long way. Serve it in your prettiest ramekins or delicate tea cups to elevate the presentation. And most importantly, use your best chocolate for this recipe—you know, the special bars tucked away in the back of your baking cupboard. I like to add a touch of 100% cocoa solid chocolate (also known as unsweetened chocolate) for a deeper, more complex flavor without extra sweetness. Invest in a high-quality bar, and use any leftovers for hot chocolate or a luxurious cake.
For the perfect finish, I recommend serving Chocolate Pot de Crème with lightly whipped cream. The contrast between the sweet, rich custard and the fresh, airy cream is simply irresistible—at least, in my opinion!
Table of Contents
- What is Chocolate Pot de Crème Recipe?
- Tools You Need
- Key Ingredients and Why
- How to Make Chocolate Pot de Crème Recipe
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Chocolate Dessert Recipes

What is Chocolate Pot de Crème Recipe?
- Chocolate Pot de Crème (“pot of cream”) is a rich, flavored custard served in individual portions. Heavy cream and egg yolks give the dessert its thick, velvety texture. Popular flavors of pot de crème include chocolate, vanilla, and caramel, and the dessert is typically topped with whipped cream.
- Chocolate Pot de Crème may resemble American-style pudding, but the preparation, texture, and flavor are very different. Pot de crème, a baked custard thickened with egg yolks, is lush and silky compared to pudding, which is typically cooked on the stovetop and thickened with cornstarch. Additionally, pot de crème has a more cocoa-forward, balanced taste, unlike the very sweet taste of American chocolate pudding.
- This dessert isn’t just sophisticated; it’s regal! Pot de crème and similar custard desserts came from the skill and creativity of chefs of France’s Louis XIV. Over the centuries, this aristocrat-only delicacy has become popular across the board, but it still retains its special-treat charm!
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- Six 6-oz (180-mil) ramekins (or other small, oven-safe bowls or tea or espresso cups)
- 9×13-inch (23x33cm) baking pan
- Medium saucepan
- Whisk
- Fine mesh sieve
- Aluminum foil
- Knife
Key Ingredients and Why
Heavy whipping cream
- High-fat heavy cream gives this dessert a melt-in-your-mouth texture.
- Dairy proteins are essential to creating the pot de crème structure.
- Use additional whipped cream to dollop on top.
Whole milk
- Milk provides creaminess and rich mouthfeel.
- Combining heavy cream and whole milk makes pot de crème sumptuously rich without being too heavy.
- Be sure to use full-fat milk for the best flavor and texture.
Bittersweet chocolate
- Bittersweet chocolate delivers wonderful chocolate flavor without being too sweet.
- Substitutions: If you want a slightly milder taste, use semisweet chocolate.
Unsweetened chocolate
- Using unsweetened chocolate here brings deep, earthy cocoa flavor to the pots de crème without making the dessert cloying.
- Because unsweetened chocolate has more cacao solids, it contributes to the custard’s structure.
Egg yolks
- Egg yolks emulsify the ingredients, creating a cohesive, stable structure.
- Importantly, egg yolks give the pots de crème richness and a silky texture.
- I use large eggs in my recipes. Without the shell, they weigh approximately 1¾ ounces (50g)—30 g for the white and 20 g for the yolk.
- Unless specified, eggs should always be at room temperature. Here are quick tips to bring eggs to room temperature.
Granulated sugar
- Sugar makes the custard sweet and balances out the dairy flavors of eggs and heavy whipping cream.
- In addition, sugar can caramelize during cooking, giving a toffee-like note to the dessert.
Salt
- Don’t skip the salt! It’s crucial, as it brings out the flavor of each ingredient.
How to Make Chocolate Pot de Crème Recipe
Prepare to cook
- Preheat the oven to 300°F (150°C) and set a kettle of water to boil. Place six 6 oz (180 ml) ramekins in a 9×13 inch (23×33 cm) baking pan or roasting pan and set aside.
Make the custard
2. In a medium saucepan, combine the heavy cream, milk, bittersweet chocolate, and unsweetened chocolate and warm over medium heat, stirring occasionally, until the chocolate melts.
3. Meanwhile, whisk the egg yolks, sugar, and salt in a medium bowl and set aside.
4. Once the chocolate has melted, gradually pour the hot cream mixture into the egg mixture while whisking constantly.
5. Pass the custard through a fine mesh sieve and into a large glass measuring jug (large measuring cup) with a pour spout.
Bake the pots de crème and chill
6. Divide the custard evenly among the six ramekins and pour the hot water from the kettle into the baking dish until it comes halfway up the sides of the ramekins. Cover the pan with foil, sealing it around the edges and poke a few holes in the top with a thin knife.
7. Very gently place the pan on a middle rack in the oven and bake for 30-35 minutes, until set on the edges and jiggly in the middle.
8. Remove from the pan and let cool completely before transferring to the refrigerator to set for at least 3 hours (or up to 2 days). Serve with a dollop of softly whipped cream.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- When picking your ramekins or other containers for your custards, do not use glass (even tempered glass). There’s a chance the glass could shatter when heated.
- Unsweetened chocolate is 100% cocoa solids. It is very dark with no sweetness. It adds great depth to this recipe; however, if you can’t find it, then use any dark chocolate with over 72% cocoa solids.
- Set up the strainer before you start cooking. Once the custard is done, it will need to be strained immediately!
- Be sure to chop the chocolate very finely, and let the custard sit on the chocolate for about 5 minutes to properly melt the chocolate before stirring.
- Feel free to experiment with adding different toppings to this recipe, such as Whipped Cream, Strawberry Whipped Cream, or Stabilized Whipped Cream. Drizzle on Gemma’s Signature Salted Caramel Sauce, Irish Whiskey Caramel Sauce, or Spiced Rum Caramel Sauce, and garnish with chocolate shavings or mini chocolate chips for a spectacular finish.
Make Ahead and Storage Instructions for Chocolate Pot de Crème
Make ahead tips
- This dessert must set for at least three hours. You can make it and refrigerate it up to two days in advance.
How to store leftovers
- Store leftover pot de crème in the fridge for up to two days.
FAQs
Can I serve Chocolate Pot de Crème warm from the oven?
- No, you can not serve Chocolate Pot De Crème warm from the oven.
- Chilling the Chocolate Pot de Crème in the fridge is crucial to the setting process.
Is it possible to make this recipe without egg yolks?
- Yes, you can make this recipe without egg yolks. See my guide, 12 Best Egg Substitutes for Baking, for ideas. Ground flax seed mixed with water would work well here.
- Note that the Chocolate Pot de Crème made with an egg yolk substitute will differ in texture and taste from the Pot de Crème made with the original recipe.
I love Chocolate Pot de Crème! How can I experiment and add other flavors to the recipe?
- Top with raspberries for a bright, tart contrast to the chocolate.
- Make it mocha by mixing in a teaspoon of instant espresso powder.
- Adding a teaspoon of cinnamon for another layer of flavor.
- For flavor and texture contrast, sprinkle some flaky sea salt on top.
How do I make sure my pots de crème have the perfect texture?
- Be sure your chocolate melts completely when you heat and blend it with the milk and cream.
- When cooking the custard, be sure to keep the heat on medium-low heat and stir constantly; otherwise, the eggs may curdle.
- Straining the mixture through a fine mesh sieve will remove any bits of cooked egg.
- Don’t overbake the custard. Take it out of the oven when the edges are set, but the center is still jiggly.
More Chocolate Dessert Recipes
- Chocolate Cake with Whipped Dark Chocolate Ganache
- Chocolate Souffle
- Chocolate Mug Cake
- Silky Chocolate Soup
- Flourless Chocolate Cake
Chocolate Pot de Crème


Ingredients
- 1½ cups (12 fl oz/360 ml) heavy whipping cream
- ½ cup (4 fl oz/120 ml) whole milk
- ½ cup (3 oz/85 g) bittersweet chocolate, finely chopped
- ¼ cup (1¼ oz/35 g) unsweetened chocolate, finely chopped
- 4 large egg yolks, at room temperature
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ teaspoon salt
- Whipped cream, for serving
Instructions
- Preheat the oven to 300°F (150°C) and set a kettle of water to boil. Place six 6 oz (180 ml) ramekins in a 9x13 inch (23x33 cm) baking pan and set aside.
- In a medium saucepan, combine the heavy cream, milk, bittersweet chocolate and unsweetened chocolate and warm over medium heat, stirring occasionally, until the chocolate melts.
- Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl and set aside.
- Once the chocolate has melted, gradually pour the mixture into the egg mixture while whisking constantly.
- Pass the custard through a fine mesh sieve and into a large glass measuring jug with a pour spout.
- Divide the custard evenly among the 6 ramekins and pour the hot water from the kettle into the pan until it comes halfway up the sides of the ramekins. Cover the pan with foil, sealing it around the edges and poke a few holes in the top with a thin knife.
- Very gently place the pan on a middle rack in the oven and bake for 30-35 minutes, until set on the edges and jiggly in the middle.
- Remove from the pan and let cool completely before transferring to the refrigerator to set for at least 3 hours (or up to 2 days). Serve with a dollop of softly whipped cream.
Hello there, thanks for this recipe. It was delicious!! My whole family love it. Sorry for my picture I couldn’t wait to devour it. This is not super sweet. I just forgot to chop the chocolate so it can melt more even with the milk. I Will for sure do this step in the future. Thanks Gemma!