How to Make French Chocolate Pots de Crème
Elegant and silky French dessert made from rich dark chocolate and cream, gently cooked to perfection in the oven.
Equipment
- 1 Mixing bowl heatproof
Ingredients
Main ingredients
- 4 oz 70% cocoa dark chocolate chopped finely
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 egg yolks large
- 2 tablespoon granulated sugar
- Whipped cream for serving (optional)
- Grated dark chocolate or chocolate shavings for serving (optional)
Instructions
Instructions
- Preheat oven to 325°F.
- Place chopped chocolate in a heatproof bowl and set aside.
- In a saucepan, heat milk and cream over medium heat until it just begins to simmer. Remove from heat.
- Pour hot milk mixture over chocolate. Stir until smooth and fully melted.
- In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until combined.
- Slowly pour chocolate mixture into egg mixture while whisking constantly to prevent scrambling. Strain mixture through a fine mesh sieve.
- Divide custard evenly between 8 ramekins.
- Place ramekins in a baking dish. Pour hot water into the dish to reach halfway up ramekins.
- Cover dish with foil and bake for 30 minutes until custards are just set but still slightly wobbly in center.
- Remove from oven, cool to room temperature, then refrigerate at least 2 hours before serving.
- Bring back to room temperature 15–30 minutes before serving.
- Top with whipped cream and chocolate shavings, if desired.
Notes
Refrigerate leftovers tightly covered for up to 5 days. Can be frozen and thawed overnight in fridge. Perfect served cold or at room temp. Try repurposing into milkshakes or cake toppings!