Chocolate Pots de Creme Recipe

Chocolate Pot de Creme is the perfect holiday dessert. It's simple, it's delicious, and it's so cute. These little pots de creme are rich and chocolatey, with the most amazing texture. I love these as Christmas and holiday desserts!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Chill Time: 2

Total Time: 2 50

Servings: pots

Calories: 303kcal

Author: Becky Hardin

Chocolate Pots de Creme is the perfect holiday dessert. It's simple, it's delicious, and it's so cute. These little pots de creme are rich and chocolatey, with the most amazing texture. I love these as Christmas and holiday desserts!

Print Recipe

Equipment

Kitchen Scale (optional)
Food Processor (click for my favorite) OR
High Powered Blender (click for my favorite)
6 Ramekin(s)

Ingredients

1 cup semisweet chocolate chips 170 grams, Guittard or Ghirardelli recommended
⅛ teaspoon kosher salt
2 tablespoons ultrafine sugar 25 grams
½ teaspoon espresso powder 1 gram, optional
1 large egg 50 grams, room temperature
¾ cup heavy cream 170 grams
1 teaspoon pure vanilla extract 4 grams (SEE NOTE)

Optional Garnishes

Whipped cream
Fresh fruit strawberries, raspberries, orange slices, etc.
Fresh mint leaves
Cocoa powder
Powdered sugar

Instructions

Place the chocolate chips, salt, sugar, and espresso powder in a food processor or blender. Mix until finely ground.
1 cup semisweet chocolate chips, ⅛ teaspoon kosher salt, 2 tablespoons ultrafine sugar, ½ teaspoon espresso powder
In a small bowl, slightly whisk the egg and add it to the chocolate mixture – pulse just until smooth.
1 large egg
In a microwave-safe bowl, bring the cream to a low boil.
¾ cup heavy cream
With the blender or food processor on LOW, slowly add the hot cream and pulse to blend. Scrape down the sides as needed.
Add the vanilla extract and mix well.
1 teaspoon pure vanilla extract
Pour the chocolate mixture into 6 pots de crème pots or small ramekins. The chocolate mixture is very rich, so small portions are ideal.
Cover with plastic wrap and refrigerate at least 2 hours or until firm.
When ready to serve, add some of these garnishes: a dollop of whipped cream, fresh fruit, a mint leaf, or a sprinkling of cocoa powder or powdered sugar.
Cocoa powder, Powdered sugar, Whipped cream, Fresh mint leaves, Fresh fruit

Video

Notes

NOTE: You can use 1-2 tablespoons of your favorite flavored liqueur in place of the vanilla extract.
It is recommended to remove the Pots de Crème from the refrigerator 30 minutes before serving. I have served them straight from the fridge and after letting them sit at room temperature for 30 minutes and love them both ways.
Nutritional information does not include optional garnishes.

Storage: Store chocolate pots de creme tightly wrapped with plastic wrap in the refrigerator for up to 3 days.

Nutrition