Love no bake desserts? Try my peanut butter mousse, no bake lemon cheesecake, no bake brownies, or cookie dough bites next. If you love a good chocolate mousse or enjoy my chocolate creme brulee, add chocolate pots de creme to your menu next. It’s my go-to dessert when I’m entertaining because they look and taste SO fancy, but honestly, they are easy to make.
Why I love this recipe
Quick and easy. All up, you’ll need just five minutes to prep this dessert. The hard part is waiting for them to set! Customizable. You can play around with toppings, chocolate types, and flavors to make it to your liking. Perfect texture. You’ll love the soft and creamy texture that melts in your mouth.
Ingredients Needed
Bittersweet chocolate. I use 55-60% dark chocolate for this recipe for an intense taste. If you prefer sweeter desserts, use milk chocolate instead. Chop it into fine pieces before blending it with the rest of the ingredients. Egg yolks. An essential component for custard. Please use room-temperature eggs. Whipping cream. Also known as heavy whipping cream. Standard heavy cream will work, but I found it lacked the super fluffy texture. Whole milk. To achieve the perfect consistency. Please do not use low-fat or non-fat milk, or any milk alternatives. Sugar. I like to add a touch of sugar to balance out the richness of the chocolate and cream, but skip this if you use milk chocolate. Salt. To taste. Vanilla extract. Complements the chocolate flavor well.
How to make pot de creme
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Pots de creme translates to a cream or custard baked in small pots like ramekins. It is a classic French dessert made with a chocolate flavored custard. It has a texture similar to a thick pudding that meets a chocolate mousse.
Arman’s recipe tips
Don’t burn your custard. I know it seems cumbersome, but please keep an eye on the custard mixture as it simmers. It’s so easy to overcook so keep things at medium heat and stir consistently. Use good quality ingredients. This recipe uses only seven ingredients so there are NO excuses not to use the best quality cream and chocolate possible. Chop the chocolate so it blends easily into the warm custard. Add a dash of coffee. To bring out the intense chocolate flavors, add a few shots of espresso to the chocolate cream while blending it.
Storage instructions
To store. Leftovers can be stored in the fridge for up to five days. To make ahead. You can prep chocolate pots de creme (without the whipped cream topping) up to three days before serving.
Frequently asked questions
More chocolate desserts
Flourless chocolate cake Chocolate tart No bake chocolate oat bars Fudge cookies
Originally published May 2023, updated and republished July 2024
