Let me tell you about the first time I tasted a proper pot de crème. It was in a tiny Parisian bistro, the kind with checkered tablecloths and the constant clinking of wine glasses. One spoonful of that velvety chocolate custard and I was ruined for all other desserts. Now, years later, I’ve perfected my own version—one that captures that same magic without requiring a flight to France.

This isn’t just pudding. Oh no. Pots de crème are the sophisticated older sibling—silkier, richer, and with a depth of flavor that lingers like the last notes of a jazz song. The secret? A gentle water bath bake that coaxes the eggs and chocolate into something transcendent.

Why This Recipe Works

• Deceptively simple – Six basic ingredients transform into something worthy of a Michelin-starred menu.
• The ultimate make-ahead dessert – In fact, it’s better after a night in the fridge (perfect for dinner parties when you want to impress without stress).
• Healthier indulgence – Dark chocolate brings antioxidants to the party, making this one treat you can feel (slightly) virtuous about.

Essential Ingredients & Tools

Ingredients for the Custard

• 6 oz high-quality dark chocolate (70% cacao) – Splurge on the good stuff here. Valrhona Guanaja is my favorite for its complex flavor. (For a budget option, Ghirardelli 70% works well.)
• 1 cup heavy cream – The backbone of richness. For dairy-free, use full-fat coconut milk + ¼ tsp xanthan gum.
• 1 cup whole milk – Balances the cream. Almond milk can substitute in a pinch.
• 4 large egg yolks – Nature’s perfect thickener. Save the whites for omelets!
• ¼ cup granulated sugar – Just enough to balance the chocolate’s bitterness. Honey or maple syrup work for unrefined options.
• 1 tsp vanilla extract – The bass note that makes all other flavors sing.
• Pinch of salt – The unsung hero that makes everything taste more like itself.

Tools You’ll Need

• Medium saucepan – For gently heating the cream and milk.
• Fine-mesh sieve – Strains out any lumps for a silky texture. (A tea strainer works in a pinch.)
• Whisk – Essential for tempering the eggs.
• Ramekins (4–6 oz) – Traditional vessels, but espresso cups or small mason jars work too.
• Baking dish (for water bath) – A 9×13-inch pan is ideal.

How to Make Dark Chocolate Pots de Crème

1. Preheat oven to 325°F (160°C). Lightly butter the ramekins—this isn’t strictly necessary, but it makes cleanup easier.
2. Chop the 6 oz chocolate finely—small, even pieces melt seamlessly. Use a serrated knife for perfect shards.
3. Heat the 1 cup cream and 1 cup milk over medium-low until steaming (about 180°F). Pour over the chocolate, let sit for 1 minute, then whisk gently until smooth. Avoid vigorous whisking—it creates air bubbles.
4. Temper the 4 egg yolks: Whisk yolks, ¼ cup sugar, 1 tsp vanilla, and pinch of salt until pale. Slowly drizzle in the warm chocolate mixture while whisking constantly—this prevents scrambled eggs.
5. Strain the custard through a fine-mesh sieve into a jug. For an ultra-smooth finish, strain twice.
6. Bake in a water bath: Place ramekins in a baking dish, pour hot water halfway up the sides. Bake for 30–35 minutes—the edges should be set, but the center should jiggle slightly.
7. Chill for at least 3 hours (overnight is better). The flavors deepen, and the texture firms to perfection.

Pro Technique

• Water bath mastery: Use hot tap water—cold water slows cooking. A kitchen towel under the ramekins prevents sliding.
• The jiggle test: The center should wobble like Jell-O. Overbaking leads to rubbery texture.
• Storage: Cover with plastic wrap pressed directly on the surface. Keeps for 3 days.

Perfect Pairings

Complementary Dishes

• Vanilla Bean Panna Cotta: The clean, floral notes of vanilla contrast the chocolate’s intensity, while the similar textures create harmony. Serve in alternating spoonfuls.

Drinks

• Ruby Port: Its raisin-like sweetness mirrors the custard’s depth, while the alcohol cuts through richness.
• Espresso: Its bitterness highlights chocolate’s complexity.

Something Sweet

• Raspberry Coulis: Tartness balances the dessert’s sweetness. Drizzle lightly or serve alongside for dipping.
• Candied orange peel: Adds a chewy, citrusy counterpoint.

Dark Chocolate Pots de Crème: A Decadent French Classic That Feels Like a Hug in a Cup

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Recipe Information

Cost Level $$

Category Dessert Recipes

Difficulty Medium

Cuisine French, dessert

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Recipe Details

Servings 6

Total Time 50 minutes

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Indulge in my Dark Chocolate Pots de Creme recipe—a silky, make-ahead French dessert that’s pure elegance. Perfect for impressing guests. Try it now!

Ingredients

• 6 oz high-quality dark chocolate (70% cacao, finely chopped)
• 1 cup heavy cream
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• 1 cup whole milk
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• 4 large egg yolks
• ¼ cup granulated sugar
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• 1 tsp vanilla extract
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• Pinch of salt

Instructions

1. 01

   Preheat oven to 325°F (160°C). Lightly butter six 4–6 oz ramekins.
2. 02

   Heat 1 cup cream and 1 cup milk in a saucepan until steaming (180°F). Pour over 6 oz chopped chocolate, let sit 1 minute, then whisk until smooth.
3. 03

   Whisk 4 egg yolks, ¼ cup sugar, 1 tsp vanilla, and pinch of salt until pale. Slowly drizzle in chocolate mixture, whisking constantly.
4. 04

   Strain custard through a fine-mesh sieve into a jug. Divide among ramekins.
5. 05

   Place ramekins in a baking dish, pour hot water halfway up the sides. Bake 30–35 minutes until edges are set but center jiggles slightly.
6. 06

   Cool to room temperature, then refrigerate at least 3 hours (overnight preferred).

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