Dark Chocolate Pots de Creme Recipe

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Rich Dark Chocolate Pots de Creme Recipe delivers wonderfully intense flavor and a creamy, comforting texture. This winning dessert looks so elegant, but trust me, it’s super easy to make!

• Luxurious: Individual servings make this dessert restaurant-worthy.
• Secret ingredient: Olive oil enhances dark chocolate in a wonderfully surprising way!
• 20-minute prep: This mostly hands-off recipe comes together quickly on the stovetop.
• No fuss! Fast and forgiving, this is the perfect pots de creme recipe for beginners.
• Next-level flavor: Your favorite childhood chocolate pudding gets a delightful glow-up!

Olive oil in a dessert recipe may surprise you, but it’s a genius way to add richness and a note of tantalizing flavor. It’s the secret ingredient in some of my all-time favorite recipes. With its nutty, salty, fatty, and smooth qualities, it adds unique depth. And don’t worry, I’m here to tell you it will not make your dessert taste like olives! But please feel free to use a lighter-flavored olive oil. Check out my other recipes with olive oil, like Strawberry Cornmeal Quick Bread, Best Chewy Chocolate Chip Cookies, Citrus Olive Oil Cake, Sticky Greek Honey Cookies (Melomakarona), Italian Breakfast Cake, Pumpkin Olive Oil Cake.

I can’t get enough of these chocolate pots! They’re incredibly easy to make, yet the flavor is absolutely next level. Their rich, silky texture and elegant presentation make them a total crowd-pleaser—friends and family always rave about them! After making these pots de crème countless times, I’ve found that chilling them for about four hours gives the perfect consistency—smooth, creamy, and pudding-like. If they sit in the fridge too long, they can firm up a bit more than I prefer. My go-to method? Prep them ahead, let them chill for four hours, then serve for a flawless, spoonable dessert every time!

Table of Contents

• What is Dark Chocolate Pots de Creme Recipe?
• Tools You Need
• Key Ingredients and Why
• How to Make Dark Chocolate Pots de Creme Recipe
• Gemma’s Pro Chef Tips
• Storage and Make Ahead Tips
• FAQs
• More Dark Chocolate Dessert Recipes

What is Dark Chocolate Pots de Creme Recipe?

• Dark Chocolate Pots de Crème, or “pot of cream,” is a cocoa-rich custard elevated with olive oil’s nutty and fruity notes and the sweet warmth of vanilla extract. This dessert has a wonderfully thick, smooth, and silky texture.
• This Dark Chocolate Pots de Creme differs from traditional Chocolate Pot de Creme in a few ways:
  • Olive oil and vanilla give this recipe a layered, deliciously complex flavor profile, while classic chocolate pot de creme is flavored only with chocolate.
  • The cornstarch in this recipe gives it a slightly thicker consistency than the traditional recipe.
  • Cornstarch makes the recipe more streamlined and foolproof than a traditional pots de crème recipe because it helps stabilize the eggs and create a consistent texture.
  • In this recipe, you cook the custard on the stovetop and then chill the pots. Unlike the traditional recipe, there’s no need to use the oven no need to use the oven or fuss with a roasting pan or baking dish.
• Individually-sized creamy desserts became popular in France in the 17th century. Because the desserts were rich, they were often portion-controlled, and the individual servings fit well with the formal dining style of the French nobility. Pot de crème is probably the most famous example of this type of dessert, but crème brúlée, chocolate mousse, and flan are also usually made in ramekins or other small cups. Even as the recipes have expanded beyond the classic preparations and become more creative, people still love getting their own individual dessert, and they give any dinner a special feeling.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Double boiler (optional)
• Whisk
• Sieve
• Five 4 fl oz (120ml) ramekins

Key Ingredients and Why

Bittersweet chocolate

• Bittersweet chocolate, with 63% to 72% cocoa solids, provides intense chocolate flavor without being overly sweet.
• I recommend using chopped chocolate from a bar because it melts better than chocolate chips.
• Learn more about why bittersweet is my top choice for baking in my Ultimate Guide to the Different Types of Chocolate.
• Substitute: For a slightly sweeter, milder taste, use an equal amount of semisweet chocolate.

Olive oil

• Olive oil adds richness and silkiness without making the pot de creme too heavy.
• Using olive oil in conjunction with whole milk gives this dessert more complexity than one made with only dairy.
• Additionally, olive oil adds a pleasant fruity note that enhances the chocolate and elevates the overall flavor.
• Substitute: You can use an equal amount of coconut oil. Note that it might give the Dark Chocolate Pots de Crème a slight coconut flavor.

Egg

• The egg emulsifies the ingredients, combining them into a cohesive mixture.
• The protein in egg whites gives the dessert structure. The yolks provide richness.
• Unless specified, eggs should always be at room temperature. Here are quick tips to warm up eggs straight from the fridge.
• Substitute: You can use 1/4 cup of full-fat Greek yogurt instead of the egg.
  • See my guide, 12 Best Egg Substitutes for Baking, for more ideas.
  • Note that the pot de crème made with an egg substitute will differ in texture and taste from pot de crème made with the original recipe.

Egg yolks

• Additional egg yolks give the pots de crème create an extra luxurious texture.
• I use large egg yolks and eggs in my recipes. Without the shell, they weigh approximately 1¾ ounces (50g): 30 g for the white and 20 g for the yolk.
•  Substitute:  The egg yolk provides extra richness in this recipe. You can use 1/4 cup of heavy cream plus 1 teaspoon of cornstarch in place of each egg yolk.
  • Note that the Chocolate Pot de Crème made with an egg yolk substitute will differ in texture and taste from pot de crème made with the original recipe.

Unsweetened cocoa powder

• Unsweetened cocoa powder, which is pure chocolate with most of the cocoa butter removed, adds deep flavor to this recipe.
• Unsweetened cocoa powder also helps stabilize the mixture.
• Substitute: 
  • You can use 2.5 ounces (70 grams) of unsweetened baking chocolate in place of the unsweetened cocoa powder.
  • Because unsweetened baking chocolate contains fat, reduce the olive oil by 1 tablespoon,
  • Melt the unsweetened baking chocolate into the milk before mixing.

Granulated sugar

• Sugar sweetens the pot de creme.
• In addition, sugar can caramelize during cooking, giving a subtle toffee flavor.
• Substitute: You can use an equal amount of superfine sugar.

Cornstarch

• Cornstarch thickens the mixture, giving this dessert a lovely texture.
• When cornstarch is mixed with liquid and then heated, it absorbs the liquid and swells up. As the mixture continues to get hotter, the gel molecules burst, releasing amylose, which is a thickener.
• Cornstarch has a neutral flavor, so it doesn’t interfere with the flavors in this custard dessert.
• Substitute: You can use an equal amount of arrowroot powder instead of the cornstarch.

Salt

• It’s just a half teaspoon, but the salt is crucial here! It brings the flavors alive, and your dessert will taste flat and unfinished without it.

Whole milk

• Whole milk gives Dark Chocolate Pots de Creme a creamy consistency and velvety 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.
• Substitute: You can use an equal amount of half-and-half, oat, or almond milk in place of the whole milk.

Vanilla extract

• Vanilla enhances the chocolate flavor and adds its own warm floral note.
• Substitutes:
  • Use an equal amount of Vanilla Bean Paste.

How to Make Dark Chocolate Pots de Creme Recipe

Make the custard

1. Prepare the chocolate: Melt the chocolate and olive oil in a double boiler, then set aside. (You can also melt it gently in the microwave.)
2. Whisk the egg mixture: In a medium bowl, whisk the egg, egg yolk, cocoa powder, sugar, cornstarch, and salt together until smooth and set aside.
3. Heat the milk: In a medium saucepan over medium heat, bring the milk to a simmer.
4. Gradually add hot milk to the egg mixture: While whisking, add the hot milk to the egg mixture, one ladleful at a time.
5. Cook and thicken: Return the mixture to the saucepan and cook, whisking constantly, until the mixture begins to thicken and gently simmer. The cornstarch will prevent the eggs from curdling, so let the mixture boil for one minute while stirring the whole time.

Finish chocolate pots de creme, sieve, and chill

6. Add chocolate: Remove from the heat and stir in the melted chocolate mix and vanilla extract. Pass the custard through a sieve to remove any lumps.

7. Pour into cups and chill: Divide the mixture evenly among five small (4 fl oz/120 ml) serving cups or ramekins. Cover and refrigerate until fully chilled, about 4 hours and up to one day.

8. Garnish and serve: Just before serving, whip some cream lightly and spoon it on top of the chocolate pots. Enjoy!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Choosing olive oil: I recommend using mild or light extra virgin olive oil. This type of olive oil has the most neutral, delicate, creamy taste.
• Tempering eggs: First, add a small amount of the hot mixture to the eggs to temper them, and then add the rest.
• Keep stirring: While the mixture is cooking on the stove, mix it constantly so it doesn’t burn.
• For the smoothest texture: Passing your pudding through a sieve will remove any lumps.
• Gorgeous garnish: Top with a spoonful of whipped cream or Crème Fraiche Whipped Cream, salted caramel sauce, raspberry sauce, and shaved dark chocolate.

Make Ahead and Storage Instructions

• Make ahead tips:
  • You can prepare and chill the pudding up to two days in advance.
  • Note that making it more than four hours in advance will give it a firmer texture.
• How to store leftovers:
  • Cover leftovers with cling film and refrigerate for up to two days.

FAQs

Can I make this chocolate pot de creme without eggs?

• Yes, you can make this pot de creme without eggs.
• In place of the egg, use 1/4 cup of full-fat Greek yogurt.
• In place of each egg yolk, use 1/4 cup of heavy cream plus 1 teaspoon of cornstarch (1/2 cup heavy cream and 2 teaspoons of cornstarch total).
• See my guide, 12 Best Egg Substitutes for Baking, for additional substitute ideas.

Can I serve this dessert without chilling?

• No, chilling in the fridge is crucial to properly setting the pot de crème.

What are some fun ways to add a different flavor or texture to this dessert?

• Stir in a half teaspoon of finely chopped orange zest.
• Give it a coffee kick by mixing in a teaspoon of instant espresso powder.
• Swap 1/2 teaspoon of almond extract for the vanilla extract (you use less because it has a stronger flavor).
• Stir in one tablespoon of Irish whiskey or orange liqueur before you sieve the custard.
• For a flavorful and sophisticated touch, sprinkle on some flaky sea salt, cacao nibs, or candied cacao nibs.

More Dark Chocolate Dessert Recipes

• Irish Chocolate Whiskey Cake
• Gemma’s Best Ever Brownies
• Dark Chocolate and Orange Cookies
• Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
• Pear and Dark Chocolate Crumble

Try These Recipes!

Salted Caramel Panna Cotta with Peanut Brittle Recipe

Bread Pudding with Whiskey Sauce: A Boozy Delight

Self Saucing Butterscotch Pudding

Chocolate Pot de Crème Recipe