These dark chocolate pots de crème are rich, silky, and surprisingly simple to make. Baked in a bain-marie, they set to a dense, mousse-like custard and are lovely served chilled with a dollop of lightly sweetened whipped cream.
If you want a make-ahead dessert that’s elegant, gluten-free, and universally enjoyed, pots de crème are the answer. Unlike a cheesecake, they require only a short bake and a few hours to chill. Below is a clear, friendly version of the baked dark chocolate pots de crème method with useful tips, variations, and serving suggestions.
Ingredients
You likely already have most of the ingredients on hand. For six servings you will need:
- Dairy – a combination of whipping cream (35% fat) and whole milk gives a luscious texture.
- Eggs – this recipe uses large egg yolks for a richer custard; whole eggs can also be used but will yield a lighter set.
- Sugar – granulated sugar keeps the flavor clean and lets the chocolate shine.
- Dark chocolate – good quality 70% dark chocolate works beautifully.
- Garnish – lightly sweetened whipped cream and grated chocolate, or fresh berries if you prefer.
See the recipe card below for exact quantities.
Substitutions and Variations
- Nutty: Stir 2 tablespoons (30 mL) of hazelnut butter, peanut butter, almond butter, or tahini into the chocolate base for a nutty twist.
- Non-dairy: Substitute canned coconut milk for the cream and milk. Aim for a final fat percentage around 10–15% for a similar texture.
- Chocolate: Use your preferred chocolate—dark, milk, or white will all work, though flavor and sweetness will vary.
- Sugar: Granulated sugar is recommended, but coconut sugar or another granular sweetener can be used if desired.
- Garnishes: Top with whipped cream, grated chocolate, toasted nuts, or sesame seeds when using tahini.
How to Make Pots de Crème
There are two common approaches:
- Stovetop method — make a crème anglaise, blend in chocolate, then chill in jars.
- Baked method — create a chocolate-cream mixture, fold in egg yolks, then bake the custards in a bain-marie.
This recipe follows the baked method for a reliably smooth, slightly firm custard.
Step 1: Preheat the oven to 325°F (165°C). In a saucepan, combine the whipping cream, whole milk, and sugar and heat until steaming but not boiling (about 95°C / 203°F). Meanwhile, chop the chocolate and place it in a heatproof bowl. Pour the hot milk mixture over the chocolate, let it sit for a minute, then whisk until smooth. An immersion blender speeds this up and ensures a silky ganache.
Step 2: Whisk the egg yolks in a bowl. Temper the yolks by slowly pouring a small amount of the warm ganache into them while whisking, then combine everything. Strain the mixture through a fine sieve to remove any tiny lumps and ensure a perfectly smooth custard. Divide the custard evenly among six ramekins placed inside a 9×13-inch (23×33 cm) baking dish.
Step 3: If foam or bubbles appear on the surface, quickly pass a blow torch over them to pop the bubbles. Carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the ramekins.
Step 4: Bake for about 40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight. Serve well chilled.
Serving Suggestions
Pots de crème are beautiful plain, but a small spoonful of lightly sweetened whipped cream balances the richness of dark chocolate. Add a sprinkle of grated chocolate, a few fresh berries, or a crisp cookie or shortbread on the side for contrast.
Other Pots de Crème to Try
If you enjoy this version, experiment with milk or white chocolate for a different flavor profile, or add a nut butter for a sesame- or hazelnut-infused custard.
If you make this dark chocolate pots de crème, please consider leaving a star rating and a comment to share how it turned out — feedback helps refine recipes and inspires others.
📖 Recipe
Dark Chocolate Pots de Crème
Ingredients
- 250 mL whipping cream (35% fat)
- 250 mL whole milk (3.25% fat)
- 6 large egg yolks
- 50 g granulated sugar
- 175 g dark chocolate (70% cocoa), chopped
- Sweetened whipped cream, for serving
Instructions
- Preheat the oven to 325°F (165°C).
- In a saucepan, combine the cream, milk, and sugar. Heat until the mixture is steaming and just below boiling.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Use an immersion blender if needed for a silky ganache.
- Whisk the egg yolks in a separate bowl. Temper the yolks by slowly adding a small amount of the warm chocolate mixture while whisking, then combine everything and mix until smooth.
- Strain the custard through a fine sieve, then divide evenly among six ramekins placed in a 9×13-inch (23×33 cm) baking dish.
- Pour boiling water into the baking dish until it reaches about halfway up the ramekins. If bubbles form on top, quickly run a blow torch over the surface to pop them.
- Bake for about 40 minutes, until the edges are set and the centers still jiggle slightly. Remove from the water bath and cool to room temperature.
- Refrigerate for at least 4 hours or overnight. Serve chilled, plain or topped with lightly sweetened whipped cream and grated chocolate or berries.
Notes
- I used a 70% dark chocolate (Cacao Barry Ocoa) for these pots de crème; any quality dark chocolate works well.
- For nutty variations, stir 2 tbsp (30 mL) of nut or seed butter into the chocolate base.
- For a dairy-free version, substitute canned coconut milk and adjust for similar fat content (10–15%).
- If air bubbles appear on the surface before baking, briefly pass a blow torch to remove them for a smoother finish.
Nutrition (per serving, approximate)
- Calories: 433 kcal
- Carbohydrates: 26 g
- Protein: 8 g
- Fat: 34 g
Nutrition information is an estimate and should be used as a guideline only.