Romantic Chocolate Pots de Crème is my go-to dessert for Valentine’s Day. Why? Because it’s the easiest French finish in my repertoire! It’s a sexy beast, too — silky, smooth, and not too sweet. And should I tell you the dessert requires just four ingredients? And that you can make it up to two days ahead of serving time? Click the play arrow up top to watch me whip up this divine decadence. Then scroll down for the printable instructions.
Romantic Chocolate Pots de Crème
This recipe for Chocolate Pots de Crème is an improvement from the one I published back in 2015. It contains a little more cream and a couple of extra egg yolks for volume and richness. But the sugar content remains low — just 1/3 cup divided among six servings.
A note about the cream. If 100% heavy cream frightens you, then by all means swap it out for half-and-half. If you can’t find half-and-half at your grocery store, use equal parts whole milk and heavy cream.
A note about the chocolate. You can use any kind of good-quality chocolate you like for this recipe. I happen to prefer bittersweet chocolate (60% cacao). 
Valentine’s Day is around the corner. Why settle for a stale box of Whittman’s Samplers when you can have this ultra-romantic Chocolate Pots de Crème instead? Again, the dessert is very easy to make. So easy, in fact, that you will probably want to make it again for other special occasions. Laundry Day comes to mind.
Now, if you make this sexy sumptuousness, please post your review in the comments field below. Perhaps you will find, as I always have, that Chocolate Pots de Crème is the perfect Valentine’s Day date.
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Here’s the printable:
Romantic Chocolate Pots de Crème
Ingredients
- 2 1/2 cups heavy cream or, substitute half-and-half
- 1/3 cup sugar
- 5 ounces bittersweet chocolate chopped into small-ish pieces
- 5 egg yolks from large eggs
Instructions
- Preheat the oven to 325°F, and arrange six (6-ounce) ramekins in a roasting pan.
- Stir the cream and sugar together in a heavy saucepan. Over medium-low heat, bring the mixture just to a simmer. Remove the pan from the heat, add the chopped chocolate, and whisk until the chocolate melts and the mixture looks smooth -- about 1 minute.
- In a large bowl, whisk the egg yolks until they turn pale and thick -- about 2 minutes. Whisking constantly, gradually add the hot cream mixture to the yolks.
- Divide the chocolate cream among the ramekins. Then add boiling water to the roasting pan to reach half way up the sides of the ramekins. Bake in the preheated oven until the custard is set -- it should just jiggle in the center when shaken -- about 40 minutes.
- Transfer the ramekins to a wire rack, and let them cool for 1 hour. Then cover with cling film, and refrigerate for 2 hours or for up to 2 days. Serve as is, or top with a dollop of Creme Fraiche and a sprinkling of chocolate shavings.
Video
Nutrition
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Durf says
FYI: I’ve never been frightened by heavy cream.
Pearl Geiger says
6 is too many for Romantic choc pots How do I make 2??
Jay says
Kevin, your pots de creme look very like what my mother called Chocolate Sponge. Here’s her recipe: 1 cake German sweet chocolate melted in 2T of boiling water. Add to the beaten yolks of 2 eggs, to which add the stiffly beaten whites of 2 eggs. Serve cold in glasses with whipped cream.
I’ve only made this a couple of times in my life, but it’s a rich an memorable dessert.
Cheryl says
I can’t wait for Laundry Day
Sharon says
I had seen your recipe last year but have not tried it yet…this will be my 70th birthday gift to myself!
Cary says
Love the canine chorus in the background!! Just like my house. Love the dessert!
Kevin Lee Jacobs says
Hi Jay – Your mother’s dessert sounds wonderful!
Hi Sharon – Happy birthday to you!!!
Hi Cary – thanks for watching the video. Canine chorus, yes!
Rita says
You never have to apologize for sweet Avery’s barking. They are having a fun time and we all enjoy hearing her.
Kevin Lee Jacobs says
Hi Rita – Thanks for that. I will tell Avery that all is forgiven!
Marie says
Absolutely amazing! Did this the first time you posted it.. Thank you Kevin! I WILL be doing this again this year!! Love it!
Angela says
Hi Kevin, The mousse looks wonderful. I will try it soon with a sugar substitute as I’m keto. I love how happy your dog sounds. Thank you for all that you do on your site. You are a blessing.
Sandra Payette says
Oh my. I will make this for Feb 14th. It looks fab. Thank you, Kevin for sharing. xo
Kevin Lee Jacobs says
Hi Angela – You are too kind. Thank you.
Hi Sandra – Perfect for February 14. Let me know how the dessert turns out for you.
Dawn says
Not just for Valentine’s Day! I made it for the second time this week using 1/2 and 1/2. It was the perfect end for a summer dinner. Lucky me, I found a container of raspberries from my garden in my freezer. Of course, I had to whip up some raspberry sauce to drizzle on top!
Kevin Lee Jacobs says
Hi Dawn – Raspberry sauce — YUM. So glad you enjoyed this recipe. Thank you for the 5 stars!
Alyssa says
How interesting. I never knew there was an actual Pots de Creme recipe. Mottahedeh china sells beautiful replica 18th century French Pots de Creme and I always wondered what they served in them. They are stunningly beautiful and remind me of Belleek. I imagine due to the delicate and ornate nature of the pots, Pots de Creme must have been a dessert served to royalty.
Irene says
Fabulous recipe! You have inspired me to make this for our Valentine’s Day dessert tonight
Kevin Lee Jacobs says
Hi Irene – Hope you enjoy it!
MaryMargaret says
What a fun recipe to try. I will be serving this tonight after mushroom/asparagus omelettes with what we affectionately call “Mr. Fox Potatoes”. BTW – Leonard (from tennis) says to say hi to Mr F!
Kevin Lee Jacobs says
Hi MaryMargaret – I’ll pass Leonard’s message onto Mr. Fox. Hope you enjoy the Chocolate Pots de Creme after your amazing main course omelets!
Bonnie says
Thanks for this delicious recipe Kevin! I made it for Valentine’s Day, and it was so great to have extras throughout the week! The extra egg whites were used the next day for an omelette. Your recipes are much appreciated!
Bonnie, from Ontario Canada