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The dessert, Chic bistro

Chocolate pots de crème

Chocolate pots de crème is a water bath baked dessert for 6 people that takes 20 minutes of active work and is made entirely the day before. It's easy to make and costs about €1.20 per person. The key is a gentle 150°C bake, the custard should only jiggle in the center, never boil.

I'm making little chocolate pots de crème for you, dense and velvety, baked low and slow in a water bath.

Chocolate pots de crème
For
6 people
Work
20 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.20
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Chocolate pots de crème is the dense, velvety cousin of chocolate mousse, with none of the airy lightness. Dark chocolate gives it a texture firm enough to hold a spoon, and the water bath ensures a slow, even bake with no graininess. It stands apart from crème brûlée or floating islands through its straightforward, all chocolate character, nothing fussy about it.

It's the ideal dessert for a dinner party or a slightly dressier family meal, since it's made the day before and takes nothing out of your day of cooking. It works just as well after a winter braise as after a summer grilled dinner, and kids love it as much as adults, with zero plating effort required.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 6 steps, 4 h 40
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve Nothing to do

The entire recipe is made the day before, from chopping the chocolate to chilling the ramekins, which frees up your day completely. There's nothing left to do the morning of or right before guests arrive. At dessert time, just pull the ramekins from the fridge a few minutes before serving.

The ingredients

6 people

Pantry

  • Dark chocolate 200 g
  • Sugaroften in the pantry 60 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Whole milk 30 cl
  • Heavy cream 30 cl
  • Egg yolks 6

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Chop the dark chocolate and place it in a large mixing bowl.

    The finer it's chopped, the faster and smoother it melts.

  2. Heat the milk and cream, then pour over the chocolate and whisk until smooth. 5 min

    Stir gently so you don't incorporate air.

  3. Whisk the egg yolks with the sugar, then pour in the hot chocolate in a thin stream.

    Pour slowly in a thin stream, otherwise the yolks cook and form lumps.

  4. Strain the custard through a fine sieve and divide it among six ramekins.

    Skim off any surface foam with a spoon for a smooth custard.

  5. Place the ramekins in a baking dish filled with hot water halfway up the sides and bake at 150°C. 35 min

    Cover the dish with parchment paper, the surface won't form a skin.

  6. Let cool, then chill in the refrigerator until serving. 4 h

    Plan for at least four hours in the fridge, the custard firms up slowly.

Our tips to get it right

  • Use dark chocolate around 60 to 70% cocoa, anything too bitter or too sweet throws off the balance of the custard.
  • Check doneness by gently jiggling a ramekin, the center should still wobble slightly, it will firm up further as it cools.
  • Pull the ramekins out of the fridge ten minutes before serving, the chocolate tastes richer when it's not ice cold.

The variations

  • Swap part of the dark chocolate for milk chocolate for a milder version that kids especially enjoy.
  • Add a touch of instant coffee or orange zest to the warm milk to flavor the custard without changing the recipe.
  • For a quicker version, skip straining through a sieve if you don't see any lumps, the result will still be smooth.

What to serve it with

  • A strong coffee after dessert
  • A few crisp almond tuiles
  • A sweet dessert wine

Storage

The pots de crème keep for 2 to 3 days in the refrigerator, covered or wrapped. They don't freeze well, the water bath texture doesn't hold up to freezing. Serve cold, with no reheating needed.

Questions about this recipe

Why is my chocolate custard lumpy?

This usually happens when hot chocolate is poured too fast onto the egg yolks, partially cooking them. Always pour in a thin stream while whisking, and strain the mixture through a sieve before baking to catch any small lumps.

Can I use milk chocolate instead of dark chocolate?

Yes, but the custard will be sweeter and less firm, since milk chocolate contains less cocoa. Cut back slightly on the sugar in the recipe to keep the balance right.

How do I know when the custard is done baking?

Gently shake a ramekin, the center should still jiggle like a soft gelatin, not look liquid. The custard keeps setting as it cools and chills, so it's better to pull it out a touch early than too late.

Can I make this recipe for more than 6 people?

Yes, just multiply the ingredient quantities keeping the same proportions, and use one ramekin per guest. The water bath baking time stays the same as long as the ramekins are the same size.

Can a chocolate pot de crème be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 6 steps.

How long does it take to make a chocolate pot de crème?

Allow 1 h 40 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a chocolate pot de crème?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate pot de crème cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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