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Chocolate Pots de Crème

Who doesn’t love warm cream and chocolate served in individual cups? Surprisingly light, pots de crème are rich, creamy, and silky smooth like a mousse.

Pot de crème is a French dessert whose name literally means "pot of cream". Served in individual cups or containers, it’s usually looser than custard or pudding and baked in a water bath to ensure a creamy result.

If you're a chocolate lover, you will adore this decadent dessert that's deceptively simple to make.

The creme de cacao is optional, but gives the pots nice flavor.By baking the pots in a water bath, you ensure that they stay nice and creamy on the inside with just the thinnest of skins on top.

You can top the cooled pots de crème with whipped cream, confectioners sugar, or nothing at all. It's up to you.

*Scroll down for the printable recipe card*

Chocolate Pots de Crème

(makes 4)


1 cup heavy cream 
1/2 cup milk 
3 ounces bittersweet chocolate, coarsely chopped, or chips
1/4 cup sugar
3 egg yolks 
1 tablespoon crème de cacao, optional
1 tablespoon cocoa powder, plus more for dusting
1/4 teaspoon kosher salt
Whipped cream for topping, optional
Confectioners’ sugar for dusting

Preheat the oven to 300 degrees. Bring a kettle of water to a boil.

In a medium-sized saucepan, simmer the heavy cream and milk over medium heat until bubbles form on the surface.Remove the pan from the heat and add the chocolate and sugar. Stir to combine, then set aside for a few minutes to let the chocolate melt. Whisk until the melted chocolate is incorporated and the sugar is dissolved.

While the chocolate is melting, in a medium-sized bowl whisk the egg yolks, vanilla bean paste, crème de cacao (if desired), cocoa, and salt until smooth. Slowly add a ladleful of the cream mixture to the egg mixture and whisk to combine, making sure the eggs don’t curdle. 

Whisk between each ladleful to temper the eggs. Then pour the egg mixture into the saucepan with the remaining cream mixture and whisk until fully incorporated. Pour the custard through a fine mesh strainer set over a medium-sized bowl. 

Set four 4- or 6-ounce ramekins or small oven-safe containers on a rimmed baking sheet. Use a ladle to divide the custard among the ramekins. Place the baking sheet in the oven, then add hot water until it comes halfway up the sides of the ramekins, about 1/2-inch deep. 

Bake the custard until almost set, about 30 minutes. Carefully remove the baking sheet from the oven without splashing water into the ramekins. Place the ramekins on a wire rack until they are cool enough to touch, then remove them from the water bath and cool on the rack.

To serve the pots de crème, top with a dollop of whipped cream, if desired, then dust the tops with confectioners’ sugar and cocoa. Cover and refrigerate leftovers.








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This recipe has been excerpted from The Fresh Eggs Daily Cookbook. 
Published by Harper Horizon, photography by Tina Rupp.
Available wherever books are sold.
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