Chocolate Pots de Crème
Updated: Oct 5
Small pots of silky, deeply chocolatey baked custard: richer than mousse, smoother than pudding, and made for sharing.
Why You Will Love This Recipe
Five ingredients: chocolate, cream, milk, sugar and egg yolks
Silky and rich: baked gently in a water bath
Make-ahead dessert: they need to chill, so they’re ready when you are
Elegant with no fuss: no mixer, no tricky techniques
At a Glance
Serves 6 | Prep: 20 minutes | Bake: 40 to 45 minutes | Chill: at least 3 hours
What Are Pots de Crème?
Pots de crème, French for “pots of cream,” are small baked custards, traditionally served in little lidded pots. They sit somewhere between a mousse and a crème brûlée without the burnt sugar top: dense, silky and spoonable.
The secret is gentle heat. Baking the custards in a water bath at a low oven temperature keeps the egg yolks from overcooking, so they set into a smooth, glossy cream rather than turning grainy.
Chocolate Pots de Crème
Serves 6 | Prep: 20 minutes | Bake: 40 to 45 minutes | Chill: at least 3 hours
Ingredients
6 ounces bittersweet chocolate, finely chopped
1½ cups heavy cream, divided
1½ cups whole milk
2 tablespoons sugar
8 large egg yolks
Boiling water, for the water bath
Instructions
Melt the Chocolate
Preheat the oven to 300°F (150°C).
Melt the chocolate with ½ cup of the cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove from the heat.
Make the Custard
Heat the milk, the remaining 1 cup cream and the sugar in a saucepan until the sugar dissolves and the mixture is steaming.
Whisk the egg yolks in a bowl, then slowly add the warm milk mixture, whisking constantly.
Strain into the melted chocolate and stir until smooth.
Bake
Divide among 6 ramekins and set them in a baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
Bake until the edges are set but the centers still wobble slightly, 40 to 45 minutes.
Chill and Serve
Lift the ramekins out of the water bath and cool on a rack for 30 minutes.
Cover and refrigerate until set, at least 3 hours. They keep for up to 3 days, though the texture is at its best within the first day.
Tips for Success
Use Good Chocolate
It’s the main flavor. Choose a bittersweet chocolate you’d enjoy eating.
Temper the Yolks Slowly
Adding the warm milk gradually stops the eggs from scrambling.
Strain the Custard
It catches any cooked bits of egg for the silkiest texture.
Trust the Wobble
Take them out while the centers still jiggle; they firm up as they chill.
Common Mistakes to Avoid
Overheating the chocolate: it can seize or turn grainy
Skipping the water bath: the custards overcook and curdle
Overbaking: a fully firm center means a rubbery texture
Serving too soon: they need at least 3 hours to set
What to Serve with Pots de Crème
Softly whipped cream
Fresh raspberries
A crisp shortbread biscuit
A small glass of port or espresso
How to Store
Fridge: cover and refrigerate for up to 3 days.
Serving: let them sit at room temperature for 15 minutes before serving for the creamiest texture.
Frequently Asked Questions
What does pots de crème mean?
“Pots of cream” in French: small, rich baked custards.
What’s the difference between pots de crème and mousse?
Mousse is aerated and light; pots de crème are baked custards, denser and silkier.
Can I make pots de crème ahead?
Yes, up to 3 days ahead. They need at least 3 hours in the fridge anyway.
What can I do with the egg whites?
Freeze them, or use them for meringues, macarons or an egg-white omelet.
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Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Ramekins, Silicone Spatula, Glass Measuring Cup.
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