If you are looking for the easiest, last-minute, make-ahead dessert, look no further than this Chocolate Pots de Crème recipe. These little pots de crème are really just fancy, French pudding cups! And I dressed mine up for Easter with everyone's favorite mini eggs, smashed to bits! You can make these for any occasion and once you see how easy they are, you won't be able to stop!
This is a pretty classic chocolate pots de crème recipe and method.
Pots de crème literally translates to "pots of cream." We are essentially making a pudding that begins with a stove top, egg yolk-based custard. The egg yolks thicken the mixture and give it richness and silkiness. The chocolate and butter also help to firm up the pudding after refrigeration.
Feel free to use your favorite chocolate for Chocolate Pots de Crème. I like a combo of bitter and semisweet, but you could use milk chocolate, white chocolate, or any chocolate that you love. I have made this with chocolate chips but I highly recommend using a high-quality chopped chocolate bar. The chips can sometimes have a bit of a grainy texture but they work in a pinch.
And dress them up however you like! I topped these with unsweetened whipped cream and crushed mini eggs for Easter, but you can change the toppings to suit your mood or leave them naked. There is no wrong way to enjoy these cute little pots of goodness. You could even sprinkle them with sugar and brûlée them if you want to get really fancy.
I love serving these Chocolate Pots de Crème in my tiniest Weck jars, but you can use little ramekins, mason jars, espresso cups, or any tiny bowls you have. These are rich, so a little goes a long way.
I hope you'll give these cute, little Chocolate Pots de Crème a try - and please let me know if you do by leaving a comment and rating below. It means so much! xo - Anita
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Chocolate Pots de Crème
If you are looking for the easiest, make-ahead dessert, look no further than this chocolate pots de crème recipe. These are like fancy (but easy) little pudding cups! And I dressed mine up for Easter with everyone's favorite mini eggs, smashed to bits! You can make these for any occasion and once you see how easy they are, you won't be able to stop!
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups milk, half and half, or alternative milk of your choice
- 4 egg yolks
- Tiny pinch of salt
- Teaspoon espresso powder or instant coffee (optional)
- Tablespoon malted milk powder (also optional but so good!)
- Tsp vanilla extract
- 1 cup chopped chocolate or chips (I used a blend of bitter and semi, but use what you have/like.)
- 1 tablespoon butter, diced into very small pieces
Instructions
- Whisk yolks in medium bowl and set aside
- Place milk, espresso powder, malt powder, and salt in medium saucepan and bring to just below a simmer. You’ll see steam, but you don’t want bubbles.
- Working quickly, slowly drizzle one ladle of hot milk into yolks while whisking constantly. Repeat with two more ladles.
- Now pour the yolk mixture back into the saucepan and heat over medium heat for about 5-10 more minutes as you stir constantly with a wooden spoon. You’re not looking for thickness, just to heat the egg yolks and get a more velvety texture. Don’t let it boil.
- Next, remove from heat and add chocolate and vanilla and stir until chocolate is melted.
- Then whisk in butter pieces until completely combined.
- Pour mixture into ramekins, small jars, bowls, whatever you want! Mine made 4 larger servings, but if this was part of a dessert buffet, you could make them teeny tiny and serve in espresso cups or little egg cups (hello, perfect for Easter!).
- Place in fridge to set for 4-6 hours.
- Top with whipped cream and sprinkle with crushed mini eggs or Easter m&m’s.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: stovetop
- Cuisine: French
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