Classic Chocolate Pots de Crème

Name: Classic Chocolate Pots de Crème
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 oz (170 g) dark chocolate (60–72% cacao), finely chopped into pieces no bigger than ¼ inch (6 mm); 2 cups (480 ml) heavy cream, cold, straight from the fridge; ½ cup (120 ml) whole milk; 6 yolks (108 g) large egg yolks, from large eggs, whites saved for another use; ¼ cup (50 g) granulated sugar; ¼ tsp (1½ g) fine salt; 1 tsp (5 ml) pure vanilla extract; flaky sea salt, for sprinkling on top, to taste (optional)

From the MyKitchenBank Kitchen

Silky, deeply chocolatey French custards made on the stovetop, strained over dark chocolate, and chilled until spoonable and dense. No oven or water bath needed.

Prep: 20 min
Cook: 12 min
Wait: 4 hr 20 min
Total: 4 hr 52 min
Makes: 6 pots de crème (about ¾ cup / 150 ml each)

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Steps

Before you start

Plan ahead: the pots need at least 4 hours in the fridge to set, so make them in the morning for dessert that night, or the day before.
Set out six 5- to 6-ounce (150–180 ml) ramekins, small jars, or espresso cups on a small tray that fits in your fridge.
Chop the chocolate before you start cooking. The custard goes quickly once the cream is hot, so everything should be within reach.
Use a chocolate you enjoy eating, with 60–72% cacao. Chips often contain stabilizers and melt less smoothly, so a chopped bar is better.

1
Prep the chocolate
- Place a fine-mesh strainer over the large heatproof bowl.
- Add the finely chopped dark chocolate to the bowl, not the strainer, so the strainer sits above it.
- Set the ramekins on a tray nearby.
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Ready when: Chocolate is in small, even pieces and the strainer is positioned over the bowl.
Tip: Small, even pieces melt fully from the heat of the custard alone, so you won't need to reheat anything.
2
Whisk yolks and sugar
- In the medium bowl, whisk the egg yolks, sugar, and fine salt for about 30 seconds until smooth and slightly paler.
- Set the bowl on a damp kitchen towel so it doesn't slide.
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Ready when: Mixture is smooth with no visible sugar clumps and looks pale yellow.
Tip: Don't let the sugar sit on the yolks without whisking. It can 'burn' them and leave small lumps.
3
Heat cream and milk
- Pour the cold heavy cream and whole milk into the saucepan.
- Warm over medium heat for 3–4 minutes, stirring occasionally, until steam rises and tiny bubbles form around the edge.
- Remove from the heat.
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Ready when: Steaming hot with small bubbles at the edge, about 180°F (82°C). It should not be at a full boil.
Tip: If the cream boils over or scorches, start again. A burnt taste will carry through to the finished custard.
4
Temper the yolks
- Whisking the yolks constantly with one hand, pour in about ½ cup (120 ml) of the hot cream mixture in a thin, slow stream.
- Then whisk in another ½ cup (120 ml) the same way.
- Pour this warmed yolk mixture back into the saucepan with the remaining cream, scraping the bowl with a spatula.
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Ready when: Yolk mixture is warm, smooth, and fully combined with the cream, with no cooked egg bits.
Tip: Pour slowly while whisking. Adding hot liquid all at once will scramble the yolks.
5
Cook the custard
- Set the saucepan over medium-low heat.
- Stir constantly with the spatula, scraping the bottom and corners in a figure-eight motion, for 4–6 minutes.
- Keep the mixture from bubbling.
- Check the temperature often toward the end.
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Ready when: Custard reaches 170–175°F (77–80°C) and is thick enough to coat the back of the spatula. When you draw a finger through it, the line stays clean.
Tip: If the temperature climbs past 180°F (82°C) or you see small curds, remove from the heat right away and strain it. Never let it boil.
6
Strain over chocolate
- Immediately pour the hot custard through the strainer into the bowl of chopped chocolate.
- Let it sit undisturbed for 1 minute.
- Then whisk gently from the center outward until the chocolate is completely melted and the mixture is glossy and uniform.
- Whisk in the vanilla extract.
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Ready when: Smooth, glossy, pourable mixture with no chocolate flecks, and the consistency of thick heavy cream.
Tip: Whisk slowly to avoid trapping air bubbles, which leave a pitted surface on the finished pots.
7
Fill the ramekins
- Transfer the chocolate mixture to a pitcher or liquid measuring cup.
- Pour evenly into the six ramekins, about ¾ cup (150 ml) each, leaving about ½ inch (1 cm) of space at the top.
- Tap each ramekin gently on the counter to settle the mixture and release any large bubbles.
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Ready when: All six pots are filled to about the same level with smooth, level surfaces.
8
Cool to room temperature
- Leave the pots uncovered at room temperature for about 20 minutes, until they stop steaming and feel just warm to the touch.
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Ready when: No more steam rises and the surface is no longer hot.
Tip: If you like to avoid a skin, press a piece of plastic wrap directly onto each surface once they're lukewarm.
9
Chill until set
- Cover the pots loosely with plastic wrap, or press it on the surface for no skin.
- Refrigerate for at least 4 hours, or up to 2 days.
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Ready when: Pots are fully cold and set. They jiggle slightly when nudged but don't slosh, and a spoon leaves a clean dent.
10
Serve
- Take the pots out of the fridge 10 minutes before serving so the chocolate softens slightly.
- Sprinkle each with a few flakes of sea salt, if using, and serve with small spoons.
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Ready when: The pots are cool but not ice-cold and the surface looks velvety.

Good to know

Tips

Use a thermometer. Egg yolks set at around 170°F (77°C), and anything above 180°F (82°C) risks curdling, so the thermometer is your most reliable guide.
Always strain the custard. Even careful cooks may get a few small bits of cooked yolk, and straining makes the final texture perfectly smooth.
Chop the chocolate finely. Large chunks may not melt completely, leaving unmelted pieces in the finished pots.
For a firmer set, use a 70–72% chocolate. A softer, creamier set comes from using a 60% chocolate.

Make ahead

"Make the pots up to 2 days ahead. Keep them covered in the fridge and take them out 10 minutes before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: covered, up to 3 days. Freezer: not recommended, as the texture turns grainy when thawed. Serve chilled, not reheated."

Substitutions

dark chocolate (60–72% cacao) → semisweet chocolate (50–58% cacao). Gives a sweeter, softer-set custard. Reduce the sugar to 2 tablespoons (25 g) to keep it balanced.
whole milk → additional heavy cream. Makes a richer, denser, more truffle-like pot. Use ½ cup (120 ml).
pure vanilla extract → 1 tbsp (15 ml) brandy, dark rum, or strong brewed espresso. Stir in at the same step as the vanilla for a more grown-up flavor.
flaky sea salt → unsweetened whipped cream or cocoa nibs. Adds contrast in texture on top. Add just before serving.