This chocolate pots de creme recipe is a delicious and decadent dessert. A fancy-looking French classic that’s easier to make than you think.
Can you ever have too many chocolate recipes? I hope not because here comes another one.
Today I’m sharing an easy rich chocolate pot de creme recipe. I wanted to try this on the blog after having it at a local French restaurant.
Making Chocolate Pots de Creme
This recipe calls for chocolate chips but you can use chocolate baking bars all chopped up. I used Ghirardelli Bittersweet 60% Cacao Baking Chips because I wanted to try them but regular semi-sweet chocolate chips would work well here too.
You could probably also substitute dark or milk chocolate chips in this recipe. I used dark chocolate chips in my Pumpkin Lava Cakes and it was great. I’m sure it would have also been good with semi-sweet or other types of chocolate chips.
After you heat the milk and cream on the stove you pour it over the chocolate. This will melt the chocolate without the worry of burning it.
The delicious custard is cooked in the oven in a bain Marie, (basically a water bath). This helps the pot de creme cook slowly and evenly.
One thing I want to point out is that these are large 6 ounce ramekins and this is a really rich dessert. So, I suggest that you consider splitting each dessert between two people or making them in smaller cups.
You could probably get six 4-oz cups from this recipe. I just had these on hand so that is what I used.
Make your own homemade whipped cream by beating heavy cream on high with a hand mixer and adding a little powdered sugar for sweetness.
Of course, a can of whipped topping works great too.
And, if you have some extra chocolate chips you can crush them up and sprinkle them on top.
This chocolate pot de creme recipe is sure to satisfy any chocolate lover in your house. I know everyone in my house loved it.
- 9 oz chocolate chips ~ 1 3/4 cups
- 1/2 cup milk
- 6 egg yolks
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 cup sugar
- Preheat oven to 325 degrees
- Heat milk, cream, and salt in a heavy saucepan to a simmer.
- Then remove from heat and pour over chocolate chips. Mix well.
- In a separate bowl whisk eggs and sugar.
- Add chocolate and cream mixture to the eggs. Mix well.
- Pour into 4, 6-ounce ramekins
- Set the ramekins in another deep baking pan filled halfway with water.
- Bake for 40-50 minutes or until they somewhat set but still slightly jiggly in the middle.
- Remove from the oven.
- After a minute or two remove ramekins from water and let cool.
- Top with whipped cream and chocolate bits.
Note these are pretty large ramekins. You could easily make double the amount with smaller cups or share one between two people.