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Jan 10, 2021

Chocolate Pots de Crème

These chocolate pots de crème are rich, creamy, and decadently chocolate. 

Chocolate Pots de Crème

The first elegant dessert I ever made was pots de crème. It was a similar recipe to this one in that it didn't require baking. 

I made them in little demitasse cups that my mother had given me hoping that I would get into collecting them. 

I still have the original four that she gave me... one Danish, one French, one English, and one American. They are lovely. I never added to them.... but I sometimes think about it.  

Wouldn't it be sweet to serve mini pots de crème in beautiful unmatched china demitasse cups to all of your guests?

Milk Chocolate Pots de Crème

This is an easy make ahead dessert. In fact, you can make it up to 3 days in advance. 

Instead of baking these pots de crème in the oven like I did for these eggnog pots de crème, these espresso chocolate pots de crème, or butterscotch pots de crème, you cook the cream and eggs on the stovetop until it becomes custardy, and then you pour the mixture through a fine mesh strainer over finely chopped chocolate. 

You let the hot custard mixture melt the chocolate, next you gently stir everything until the mixture is smooth, and then you refrigerate the little servings for at least four hours. Plus, you add a touch of espresso to bring out the chocolate flavor. 

To serve, let them sit at room temperature for about 20 minutes, and then top with whipped cream. You could also garnish them with some shaved chocolate. 

Spoonful of Chocolate Pots de Crème

You can use small or mini ramekins, little bowls, or even those glass jars that French yogurt comes in for a cute little presentation. 

Using those jars will stretch the mixture further for several more servings. You definitely need to serve this in individual "pots" to do their name justice. 

In fact, in France, they serve these in in small glass pots topped with whipped cream and chocolate shavings. 

Chocolate Pots de Crème in blue jars

This is an updated recipe. I first posted this recipe in December of 2012. I've updated the post with new photos and printable recipe card for our Sunday Funday event. 

This week, the Sunday Funday group is celebrating all things dairy because January 11 is National Milk Day! We have lots of recipes you can choose from to celebrate! 

Milk Chocolate Pots de Crème with whipped cream topping

Chocolate Pots de Crème

Chocolate Pots de Crème
Yield: 8 servings
Author: Karen Kerr
These chocolate pots de crème are rich, creamy, and decadently chocolate.


  • 12 ounces of milk chocolate, finely chopped
  • 5 large egg yolks2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cup heavy cream
  • 3/4 cup half-and-half
  • 1 tablespoon vanilla
  • 1/2 teaspoon espresso powder that has been mixed with 1 tablespoon of water
  • Sweetened whipped cream for garnish


  1. Place the chopped chocolate into a bowl and place a strainer over the chocolate.
  2. Place the yolks, sugar, and salt into a bowl and whisk until just combined.
  3. Whisk in the cream and half and half.
  4. Move the yolk, sugar, salt, cream, and half and half mixture to a sauce pan and cook on low, stirring constantly with a wooden spoon, until thick and the custard reaches 180 degrees F. This should take about 8 to 12 minutes. Do not overcook.
  5. Pour the custard through the strainer over the chocolate and let the mixture sit for about 5 minutes.
  6. Whisk until smooth and then add the vanilla and espresso.
  7. Divide the mixture among 8-5 ounce ramekins, cool, wrap with plastic wrap, and refrigerate.
  8. Garnish with whipped cream and shaved chocolate (optional).
pots de crème, chocolate
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Recipe adapted from Cook's Illustrated Magazine, March/April 2007

Would you like to comment?

  1. I think the chocolate pots look lovely served in these little ramekins.

  2. Mmmm a lovely, indulgent recipe! I bet I wouldn't be able to stop at one...

  3. It's totally fine to crave chocolate at 6.38am right?

  4. Ah true chocolate heaven! I will take all in a bowl please. Haha Beautiful presentation, Karen!

  5. This is something I am not intimidated to do. These ramekins are perfect in highlighting the dessert. Yum! :)

  6. Yum! I do believe I have some custard cups shaped very similar to yours from my grandma. I need to dig them out and put them to use. Though I do very much like the idea of making it in mismatched china cups as well.

  7. This looks sensationally creamy and smooth - what a perfectly decadent treat!

  8. I'll have to try this when y daughter visits again. She'd love them.

  9. This is one of my favorite super easy desserts! I have a favorite blender recipe I use but haven't tried milk chocolate. Wonder if I could adapt my method to your recipe... Mmmmmmmmm. Pots de creme are the exact consistency of the center of a chocolate mousse we had on our honeymoon in Tahiti so I love having them on occasion.

  10. So darn cute, love the idea of the little glass jars and the memories of the gift from your Mom. Hope to see a photo of those little cups one day.

  11. Wow! This my hubby will love, must try this for him, thanks for sharing this recipe Karen!

  12. Simply irresistible, just the mention of chocolate and I'm game for it. Easy to make and a wonderful Valentine's Day recipe to try out.


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