Dark Chocolate Pots de Crème

This Dark Chocolate Pots de Crème recipe is silky, rich, and deeply satisfying. I love how the dark chocolate melts perfectly into the custard base, creating a luscious dessert that feels both indulgent and elegant. It’s one of those recipes that looks impressive but is actually quite simple to prepare.

Why You’ll Love This Recipe

I love this recipe because it combines the richness of dark chocolate with the creaminess of custard for a dessert that’s pure comfort. I also like how the instant coffee enhances the chocolate flavor without overpowering it. It’s a make-ahead dessert, so I can prepare it in advance and serve it chilled, topped with a dollop of whipped cream for a beautiful finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I preheat the oven to 325°F (160°C) and place four ramekins in a baking dish.
2. In a medium bowl, I whisk the egg yolks, sugar, vanilla, and salt until smooth.
3. In a saucepan, I heat the cream and instant coffee over medium heat until it’s steaming but not boiling.
4. I slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
5. I add the chopped chocolate to the mixture and stir until melted and smooth.
6. I divide the custard evenly among the ramekins.
7. I pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
8. I bake for about 30–35 minutes, until the custards are set but still slightly wobbly in the center.
9. I remove the ramekins from the water bath, let them cool, and then refrigerate for at least 2 hours before serving.
10. I top with whipped cream just before serving.

Servings and Timing

This recipe makes 4 servings. The preparation time takes about 15 minutes, baking time is 30–35 minutes, and chilling requires at least 2 hours.

Variations

I sometimes add a splash of liqueur, such as Grand Marnier or Baileys, for a more decadent flavor. If I want a spiced version, I stir in a pinch of cinnamon or cardamom. For a lighter option, I use milk chocolate instead of dark, though the flavor is a bit sweeter and less intense.

Storage/Reheating

I keep the pots de crème covered in the refrigerator for up to 3 days. I don’t reheat them since they are best served chilled. I always add the whipped cream topping just before serving to keep it fresh.

FAQs

Can I make this recipe ahead of time?

Yes, I make it a day ahead and keep it chilled until serving.

Do I need to use instant coffee?

No, but I like adding it because it enhances the chocolate flavor.

Can I use milk chocolate instead of dark chocolate?

Yes, but the custard will be sweeter and less rich.

How do I know when the custards are done baking?

I look for a set edge with a slightly wobbly center, which firms up as it cools.

Can I freeze pots de crème?

I don’t recommend freezing since the texture changes after thawing.

Do I need a water bath for baking?

Yes, the water bath helps the custards cook gently and evenly.

Can I double this recipe?

Yes, I double it and bake in additional ramekins, keeping the same cooking time.

What size ramekins should I use?

I use 6-ounce ramekins, which work perfectly for this recipe.

Can I make it dairy-free?

Yes, I can substitute coconut cream and use dairy-free chocolate, though the flavor will change slightly.

How long should I chill the custards before serving?

I chill them for at least 2 hours, but overnight gives the best texture.

Conclusion

I love making Dark Chocolate Pots de Crème because it’s a simple yet elegant dessert that always impresses. The combination of rich chocolate, creamy custard, and a touch of whipped cream creates a treat that feels indulgent without being overly complicated. It’s the perfect dessert to prepare ahead and enjoy on a special occasion or whenever I’m craving something truly decadent.

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