Chocolate Pots de Crème

Servings: 8
Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes


  • 9 oz (255g) high-quality semi-sweet chocolate, chopped
  • 1 1/4 cups (295ml) heavy cream
  • 1 1/4 cups (295ml) whole milk*
  • 1/3 cup (68g) granulated sugar
  • 6 large egg yolks
  • 1/4 tsp fine sea salt
  • 1 1/2 tsp vanilla extract


  • 3/4 cup (175ml) heavy cream
  • 2 Tbsp (25g) granulated sugar
  • Fresh raspberries, chopped unsalted or lightly salted pistachios or almonds, shaved dark chocolate (optional)


  1. For the Pots de Crème: Place chocolate in a blender, set aside. Add heavy cream, milk, sugar, egg yolks and salt to a medium saucepan and whisk until well combined.
  2. Set saucepan over medium heat and cooking, stirring constantly with a spatula while scraping along bottom and sides of pan, until mixture has thickened slightly and nearly boils, about 6 - 9 minutes (mixture should coat the back of a wooden spoon). 

  3. Remove from heat and immediately stir in vanilla then pour mixture through a fine mesh strainer into the blender (over the top of the chopped chocolate). Let rest 2 minutes to allow chocolate some time to melt. 
  4. Then cover blender with lid and hold a thick kitchen towel over lid, blend mixture on low speed until well combined. 
  5. Gently tap blender against counter several times just to remove large air bubbles (you don't want to get rid of all of the bubbles just some of the big ones).
  6. Divide mixture among 6 - 8 small dessert cups or ramekins and refrigerate until set, about 2 - 3 hours. 

  7. Top with whipped topping and shaved chocolate, nuts and fresh raspberries if desired.
  8. For the whipped topping: In a medium mixing bowl whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form.

Recipe Notes

  • *1% or 2% milk can be used as well. Just add replace 2 Tbsp of it with heavy cream.
  • Recipe source: adapted with some changes from Food Network