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Bittersweet chocolate and heavy cream combined with egg yolks create a silky chocolate pot de crème. Baked in individual ramekins in a water bath, this custard becomes thick, creamy, and deeply chocolatey. Finish each serving with either boozy bourbon cherries or a crunchy peanut butter pretzel crumble — or simply leave them plain for a classic, elegant dessert.
What is a pot de crème?
Pot de crème is a traditional French custard made primarily from egg yolks and cream. Unlike pudding, which is usually thickened on the stovetop with cornstarch, pot de crème is enriched with yolks and set gently in the oven, giving a rich, velvety texture.
In this chocolate version, finely chopped bittersweet chocolate is melted into hot cream, then tempered into whisked yolks before baking in a water bath. The gentle, even heat produces a custard that is dense and luxurious — a small serving goes a long way.
The name pot de crème literally means “pot of cream,” a nod to the small individual vessels these custards were traditionally served in.
An easy make-ahead dessert
Pots de crème are ideal for preparing ahead. Bake them the day before or a few days in advance, cover, and chill. Remove from the refrigerator about 30 minutes before serving so they lose a bit of chill and reach the perfect serving texture.
Toppings like the bourbon cherries or the pretzel crumble can also be prepared ahead: store cherries in a jar in the fridge and keep the crumble in an airtight container at room temperature. Whipped cream is best-made the day you serve it to preserve its light texture.
Pots de Crème Toppings
A dollop of whipped cream is a classic complement, offering a light contrast to the rich chocolate. Beyond that, two topping options add variety and texture:
Bourbon Cherries
Bourbon cherries add a boozy, fruity counterpoint. Pit and halve sweet cherries (fresh or frozen). Simmer them with brown sugar and bourbon until syrupy, then finish with a splash of vanilla. The compote stores well in the refrigerator for weeks, so it’s very make-ahead friendly.
Peanut Butter Pretzel Crumble
For a crunchy, salty-sweet option, crush peanut butter pretzels and combine them with melted butter, brown sugar, and a pinch of kosher salt. Sprinkle over the custard just before serving for texture and contrast.
Pot de crème vs. pudding
Pot de crème and pudding differ in ingredients and method. Pot de crème relies on egg yolks and is baked to set, resulting in a denser, more custard-like texture. Pudding is usually thickened with starch on the stovetop and has a lighter consistency. Pots de crème typically use a higher proportion of cream, creating a richer result.
Why might a pot de crème be grainy?
A grainy texture can come from a few common issues:
- Undissolved chocolate: Chop chocolate finely so the hot cream fully melts it — leftover bits can cause graininess.
- Overcooking: Baking too long or at too high a temperature can curdle the custard. Remove the pots when the edges are set and the center still jiggles slightly.
- Serving too cold: Let chilled pots de crème rest 20–30 minutes at room temperature before serving to improve texture and flavor.
How to tell when they’re done
These custards bake in a water bath for even heat. Oven performance varies, so watch them closely as they near the end of the bake time. When you gently jiggle the baking pan, the outer edges should be set while the centers remain slightly wobbly. That gentle jiggle indicates a creamy set rather than an overbaked, grainy texture.
Storage and shelf life
Properly covered, these pots de crème will keep in the refrigerator for four to five days. Store toppings separately when possible to preserve texture.
Related chocolate desserts
- Chocolate Brownie Mousse Pie
- Chocolate Budino with Salted Caramel
- S’mores Tart
- Chocolate Peanut Butter Cookies
If you make this recipe, tag me on Instagram @themarblekitchenblog and leave a rating and comment below — enjoy!
Chocolate Pots de Crème: 2 Ways
Ingredients
Chocolate Pots de Crème
- 6 oz bittersweet chocolate finely chopped
- 1 ¼ cup heavy cream
- ½ cup whole milk
- 4 egg yolks
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
Whipped Cream
- ½ cup heavy cream
- 2 teaspoon powdered sugar
Bourbon Cherry Compote
- 1 cup sweet cherries pitted and halved
- 2 tablespoon brown sugar
- ⅓ cup bourbon
- 1 teaspoon vanilla
Peanut Butter Pretzel Crumble
- 1 cup peanut butter filled pretzels
- 2 tablespoon brown sugar
- 1 tablespoon melted butter
- ¼ teaspoon kosher salt
Instructions
Chocolate Pots de Crème
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Preheat the oven to 300°F (150°C).
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Heat the heavy cream and whole milk in a saucepan over medium heat until it just begins to simmer.
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Pour the hot cream over the finely chopped bittersweet chocolate and stir until completely melted and smooth.
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Whisk the egg yolks with the sugar, salt, and vanilla for about 2 minutes until slightly lightened in color.
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Temper the yolks by slowly adding the chocolate-cream mixture while whisking constantly until combined.
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Strain the custard through a fine-mesh sieve to remove any solids.
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Divide the mixture among six heatproof 6 oz ramekins (about 4 oz liquid in each).
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Place the ramekins in a 9 x 13-inch baking pan and pull the oven rack out slightly for easier access.
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Carefully pour very hot water into the pan until it reaches halfway up the sides of the ramekins, taking care not to let water get into them.
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Bake 30–35 minutes, until the edges are set but the centers still jiggle slightly.
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Remove the ramekins from the water bath and cool about 20 minutes, then cover and refrigerate for at least 2 hours before serving.
Whipped Cream
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Whip ½ cup heavy cream with 2 teaspoons powdered sugar to soft peaks using an electric mixer. Refrigerate until ready to serve.
Bourbon Cherry Compote
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Combine 1 cup pitted and halved sweet cherries, 2 tablespoons brown sugar, and ⅓ cup bourbon in a small saucepan.
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Bring to a simmer, reduce heat to medium-low, and cook about 10 minutes until syrupy, stirring occasionally.
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Remove from heat, stir in 1 teaspoon vanilla, and cool slightly before spooning over the custards.
Peanut Butter Pretzel Crumble
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Crush 1 cup peanut butter–filled pretzels in a food processor or in a sealed bag with a rolling pin.
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Mix the crushed pretzels with 2 tablespoons brown sugar, 1 tablespoon melted butter, and ¼ teaspoon kosher salt.
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Sprinkle the crumble over each pot de crème just before serving.
Notes
- Nutrition information reflects the pots de crème without toppings.
- Watch the included video for a visual guide on checking doneness; the center should still have a slight jiggle.
- For larger portions, use four 8 oz ramekins and fill to about 6 oz each instead of six 6 oz ramekins.