Chocolate Pots de Creme

Pots de creme (pronounced poh-de-krem) is basically a very fancy and frilly way to say a pot filled with chocolate cream. Chocolate cream pot. Pots de creme. You say potato, I say…well, you get the picture.

It doesn’t matter what you call them, these little dishes of chocolate heaven are so simple to make (we’re talking no-bake and 10 minutes start to finish, not counting chilling time), they taste other-worldly (that’s a good thing), and look beautiful (as in, rock star status complete).

Chocolate Pots de Creme

Desserts like these (and creme brûlée comes to mind, too), often seem out of reach and way too fancy shmancy pants. That’s why it took me years to even attempt creme brûlée and clearly longer to make chocolate pots de creme. Both times, I was kicking myself for waiting considering how easy they turned out to be. What I love most? They are killer for serving to guests; the huge bonus being that they can (and should) be made ahead of time. So there’s no fussing around finishing dessert and stressing about oven timelines when everyone arrives.

We are getting together for Christmas Eve dinner with my aunt and her family. It took me about five seconds to decide to bring these little pots de creme beauties. They are so elegant and perfect for our family of chocolate fanatics. I suppose I’ll just have to pretend I slaved away for hours so they don’t think I got away with the easy assignment.

Chocolate Pots de Creme

One Year Ago: Toffee Crumble Caramel Apple Pie {And a Really Critical Flowchart}
Two Years Ago: Butternut Squash Stuffed Shells with Sage Browned Butter
Three Years Ago: The Ultimate 7-Layer Dip

Chocolate Pots de Creme

Yield: About 6 servings, depending on how much you portion into each dish

Chocolate Pots de Creme

Semisweet and bittersweet differ quite a bit in sweetness - I used bittersweet chocolate (about 60% cacao) and thought they were perfect but you might want to play with the sugar amount depending on the chocolate you use (I think the sugar amount is just fine for semisweet chocolate - but if you use bittersweet and like things a bit sweeter, consider adding a bit more). I haven't tried it with milk chocolate so I'm not sure how it would work out; feel free to experiment.

I used my shallow creme brûlée dishes for these but you could use glass cups, small bowls or even those clear plastic cups if serving a crowd. And shhhh, don't tell, but Sara, who gave me the recipe, confessed that sometimes she makes a batch, pours it into a large serving dish and dips in each day for a little chocolate therapy.

Ingredients

  • 12 ounces (2 cups) semisweet or bittersweet chocolate chips or chopped baking chocolate
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Lightly sweetened whipped cream and berries or pomegranate arils for serving

Directions

  1. In the bowl of a food processor, combine the chocolate, salt, sugar and eggs in a food processor or blender and pulse until well mixed. The mixture might look a little granular or curdled; that's ok.
  2. Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
  3. Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour (they can be chilled up to several days). Garnish with fresh whipped cream and berries, if desired.
http://www.melskitchencafe.com/chocolate-pots-de-creme/

Recipe Source: adapted (basically just doubled) from a blog reader, Sara M. (thank you, Sara!)

47 Responses to Chocolate Pots de Creme

  1. Man do I love chocolate pudding and this just looks a hundred times better. It looks like I might have to head into town for some cream so I can make this today.

  2. Teresa R. says:

    We love your homemade chocolate pudding and I’m wondering if this can possibly be better? Last night I had planned to make your lemon cheesecake but at the last minute made the chocolate pretzel pie you recently posted. I cant wait to taste it because I finished it around 11:00 and felt like I should wait till today to cut it. I did lick the chocolate pudding and cream cheese topping bowls and YUM. Thanks again for making all of our lives easier and yummier!

    • Mel says:

      Hope you like the pie, Teresa! These chocolate pots de creme are a bit richer and more dense than pudding. It’s like the ultimate chocolate lovers’ dessert. 🙂

  3. Heather bell says:

    I’m totally like you. Afraid to try the fancy recipes but this looks like a must make

  4. I like fancy! And if it involves chocolate I’m sure I’ll be in love! Love the pomegranate seeds for garnish. Pretty.

  5. Kathy says:

    Would it be wrong to put this in those little individual pre made pie tart crusts?

  6. Valerie A. H. says:

    You are killing me with all these great food and dessert ideas for Christmas! THANKS!

  7. Hilary says:

    Oh.My.Gracious!!!!! I just finished making this (with bittersweet chocolate) and tried it just now after it had been chilling for about 2 hours. Quite possibly one of the best chocolate desserts I have EVER eaten!! Seriously…this is to die for.! And to think it was Soo easy to make!!! THANK YOU!! I think this will be my new “go to” recipe when company comes over..so delicious, so easy and love that you can make it ahead of time! YOU ROCK!!

  8. Liz Bates says:

    I feel kind of famous because Sara is my sister and I texted her this recipe (and introduced her to your blog). She told me she had emailed it to you. I’m so glad you tried it. Chocolate lovers unite!

  9. Teresa says:

    This looks absolutely fabulous, and just in time for the holidays/new year. Do you think the simmered cream “cooks” the eggs? I know you do not usually post recipes with uncooked eggs so I assume the cream would take the eggs to the right temperature. Do we have to insert a thermometer into the cream to be sure we have simmered it to the right temperature? What would that be–160 degrees?

    • Mel says:

      Hey Teresa – I haven’t taken the temperature of the eggs so I’m not sure. But usually 160 degrees is the safe temp. It would be hard to do that with this recipe because it would have cooled down significantly after blending (and the eggs would curdle if it isn’t blended while the cream is added).

  10. Oh wow this looks fantastic! I love chocolate anything, so fancy chocolate that’s actually easy just sounds incredible! The pomegranate garnish is so pretty!

  11. Jamie says:

    Oh Wow, Mel! I cannot wait to try this! Thank you! Merry Christmas!

  12. Jennifer says:

    Made this tonight, it was rich and chocolatey and perfect. I have just enough cream to make a half batch and a little whipped cream. It’s a good thing I only made half a batch, I would have eaten way to much, after sharing with the family! Thanks for another killer recipe!

  13. Amy Daisy says:

    what if you don’t have a food processor? Can you suggest another way to make it?

    • Mel says:

      A good blender might work, otherwise, I think whisking like your life depended on it (if the chocolate is very finely chopped) might work, too.

  14. Becky says:

    I’m way too excited to try this THIS week!:) side note, as I was reading this recipe post to my husband he said, “let me guess, this is from Mel’s website” apparently I’ve read him a few of your posts before and he knows your style of writing. 🙂

  15. Letti says:

    I plan on making tiny, individual servings. Do you think each one needs plastic on top to prevent the film from forming? Or is that more of a precautionary measure? It will be difficult to place plastic wrap on a ton of tiny cups. What is your honest opinion, as you know how this deliciousness behaves. PS I really dislike pudding skim!

    • Mel says:

      If you are going to cover the entire top with sweetened whipped cream, I’d skip the plastic wrap step but I detest the crust that forms on pudding so if you aren’t using a topping over the chocolate cream, I’d probably do my best to cover with plastic wrap. Good luck!

  16. Heidi says:

    This dessert ROCKS!!!!!!!!!! Soooo easy and absolutely decadent!!!!!!!!!!!!!!!!!!!!!!! I don’t think I could add enough exclamation points to do this recipe justice.

  17. Maria says:

    Mel, I’ve made pot de creme before and I tucked a raspberry in the middle of each individual cup of creme for a surprise. Plus, I added a thin layer of raspberry coulis on top. Divine additions! Now I must go make a batch again because your post has me salivating for this divine dessert. Happy holidays!

  18. Joanie says:

    Just had this for dessert. Amazing, decadent and delicious. Thank you!

  19. Joanna says:

    I suppose that now would be the time to admit that I have made a layer dessert out of your Colorado Creme and a recipe for chocolate pots de creme that I have had for years. I encourage you to try it, it is deliciously evil.

  20. jessica says:

    I tried this yesterday and it never thickened up. the flavor was great. do you know what I did or didn’t do to get the texture right?

    • Mel says:

      Hi Jessica – sorry this didn’t set up for you. Do you think it needed to be mixed longer? Interestingly, I made a triple batch of this over Christmas and mine was so thick and set up that I wondered if tripling the batch made it less silky and creamy. Did you double or triple the batch?

  21. Teresa says:

    I made these for Christmas Day dessert, and wow, they were outstanding. They did take a while to set up for me, which was fine as I wanted to make them ahead as you suggested. They are rich and creamy and just divine with some whipped cream on top. I really loved this one, Mel. How could something so easy be so delicious–it can if it comes from you, thanks!

  22. Sara says:

    Mine turned out like Jessica, it wouldn’t set up. I loved the flavor, but it was runny when we would put it on the spoon. I hope I can figure it out.

  23. Kelly C. says:

    I made these the other day and poured into small dessert bowls. Being a sweet and chocolate lover, even I found this a bit too rich for my blood. A bite a day does me just fine. It is delicious, just incredibly rich.

  24. Candela Rice says:

    Mel, I made this last night for dinner with our neighbors. WOW!!! Talk about easy and SUPER yummy and elegant! Thank you so much for posting this recipe. The other versions I had seen called for alcohol (which we don’t consume) in the chocolate mix, so I was so happy you posted this. Gracias!

  25. Lien says:

    This recipe is so easy and delicious! You can even fold lightly sweetened whipped cream into this to make mousse!!

  26. Gail says:

    I made this today. I was fabulous, but I am pretty sure the recipe should say that it serves 12. We all loved it, but no one could finish such a large serving. Thanks for sharing this recipe.

  27. Kirstin says:

    For those who found it quite rich to eat plain…try dipping a pretzel crisp (sold at Costco) into it. Best party dip ever! The saltiness of the pretzel complements and balances the richness of the chocolate, and the pudding-like texture makes it stick perfectly to the pretzel cracker.

  28. Candace says:

    I made These last night, and they never got really thick at all. I followed the instructions exactly, I thought. I checked them today after they had been in the fridge overnight and they still did not look like yours in the picture. I doubled the recipe. Could that be why?

  29. Candace says:

    Just read some other comments about the same issue as I did. How long should you mix in the mixer for?

    • Mel says:

      Thanks for your comment/review, Candace. Interestingly when I doubled the recipe last time, it was almost so thick, it was too, too rich (not like a pudding, more like a really, really thick frosting). I think my error was that I mixed it way too long and also, because I had five kids needing my attention, I may have added too little cream. I think mixing it for 45 seconds or so should be good – enough to melt the chocolate but not so long that it thickens too much. Of course that completely depends on what you are using to mix – some food processors will mix faster and more intensely (or slower) so just keep an eye on that.

  30. Susan P says:

    I made this and pulsed it for 2 minutes. It didn’t thicken. I then ran it for one minute and it still didn’t thicken. Ran it for another minute and no thickening. I wonder if it will firm up in the fridge. I hope so, cause it would be a total waste if it doesn’t. Can imagine what I did wrong.

  31. Lien says:

    It thickens in the fridge.

  32. Rachel says:

    I had some trouble making this. I followed the recipe to a T but for some reason the chocolate chips did not melt completely. I think next time instead of doing this in the food processor I will do it in another pot on very low heat. Do you have any other suggestion on how to prevent this fro happening?

    It was still delicious though! I’m not giving up on this recipe. I have some lovely Lindt 99% chocolate that my husband brought back on his last trip to Europe. It’s super bitter if you try to eat it, but man is it perfect in such recipes (mixed with some chocolate chips)!

  33. Sarah says:

    I made this today using a blender. I used semi-sweet chocolate chips and omitted the sugar and it was still decadent. It set up perfectly in the refrigerator after about three hours. I think it looks better after a good stir so the next time I make this I’m going to make it in a large bowl, mix it thoroughly after it sets, and then put it in individual dishes right before serving.

  34. NRS says:

    Made this for the second time in the last few weeks! Love it! Thanks!

  35. Carmin says:

    Ok. Just had a yummy variation on this. After chilled, add layer of graham cracker crumbs then cover with homemade marshmallow cream, toasted with a blow torch. A smore in a jar. Now off to see if you have a marshmallow cream recipe posted . . .

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