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Dark Chocolate Pots de Crème (French Custard)| WednesdayNightCafe.com

Dark Chocolate Pots de Crème

Dark Chocolate Pots de Crème are thick, luscious French custards, dominated by chocolate. Like many European deserts, these pots de crème are not overly sweet, so you really taste the intense dark chocolate flavor, not just sugar.

Course Dessert
Cuisine French
+ Chill Time 2 hours
Total Time 55 minutes
Servings 4
Calories 425 kcal
Author Tara Leung


  • 4 egg yolks
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 1/2 cups heavy cream
  • 1 teaspoon instant coffee granules
  • 4 ounces dark chocolate, chopped
  • whipped cream for topping (see notes)


  1. Preheat oven to 300 degrees. Fill a teakettle with water and bring to a boil.
  2. In a large mixing bowl, whisk egg yolks, sugar, vanilla, and salt together until thoroughly combined.
  3. Add cream and coffee granules to a saucepan and bring to a simmer over medium heat. Once simmering, remove from heat. Add chocolate and whisk until chocolate is melted and the mixture is smooth.
  4. Add a little bit of the chocolate mixture at a time to the bowl with the egg yolks. Whisk to combine thoroughly after each addition.
  5. When all the chocolate mix has been incorporated, pour the entire mixture through a fine mesh strainer into a large measuring cup or pitcher, or a second mixing bowl.
  6. Place 4 (6 ounce) ramekins on a roasting pan. Pour or ladle mixture into ramekins. Pour boiling water from teakettle into the roasting pan until it reaches about ½ inch high. Be careful not to let water get in the custard.
  7. Bake 30 to 35 minutes, until the custards are just set. The center should not be liquid but should be very jiggly. Let cool 10 minutes, then carefully remove ramekins from roasting pan. Transfer to fridge and chill at least 2 hours.
  8. Top with whipped cream right before serving.

Recipe Notes

  1. This pot de crème is not very sweet. If you prefer sweeter desserts, use semisweet chocolate or add 1 extra tablespoon sugar.
  2. If you’d like a chocolate crème brulée, follow the steps in this recipe to add the burnt sugar topping. You don’t need a blowtorch.
  3. To make whipped cream from scratch: Chill mixing bowl in the fridge. Whip 1 cup heavy cream with 2 tablespoons powdered sugar on high until the cream beings to thicken, then lower speed to medium and continue whipping until it reaches desired thickness. (This makes more whipped cream than you will need to top the pots de crème.)
  4. Calorie information includes 2 tablespoons whipped cream topping per serving.