Pots de Crème au Chocolat 
(French chocolate custard cups)

Written by on in Recipe
Pots de Creme au Chocolat (French chocolate custard cups)
Image by Ralph Daily

Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too. A favorite for Valentine’s Day. The simple vanilla version is also excellent.

Pots de Crème au Chocolat

Pots de Crème au Chocolat

Course: Desserts, Puddings and CustardsCuisine: France
Makes

4

servings

Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too.

Ingredients

  • Bittersweet or dark chocolate, roughly chopped — 3 ounces

  • Heavy cream — 1 cup

  • Egg yolks, lightly beaten — 3

  • Sugar — 3 tablespoons

  • Vanilla extract — 1/2 teaspoon

  • Salt — small pinch

Directions

  • Preheat oven to 325°F. Add the chocolate to a large heatproof bowl. Bring the heavy cream to a slow simmer over low heat, then pour over the chocolate. Whisk until the chocolate is completely melted and smooth.
  • In another bowl, whisk the egg yolks, sugar, vanilla and salt together until the sugar is completely dissolved. Then whisk in the warm chocolate and cream mixture. Set aside to cool for about 15 minutes.
  • Strain the chocolate custard through a sieve and divide equally among four 5-ounce ramekins, coffee cups or pots de crème cups. Place the custards into a baking pan just large enough to hold them and carefully add enough hot water to cover them about halfway. Cover the pan tightly with aluminum foil.
  • Place the custards in the oven and bake for 30 to 35 minutes, or until the custards are set but still a little wobbly.
  • Chill completely and top each with a dollop of whipped cream before serving.

Pots de Crème au Chocolat Notes and Variations

  • Vanilla Pots de Crème: Eliminate the chocolate and simmer a whole, split vanilla bean with the cream.
  • You can use half heavy cream and half whole milk if you like. Or just use half-and-half.

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