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 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 here. 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.
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I hope you'll give these little cuties a try - and please let me know if you do by leaving a comment and rating below. It means so much! xo - AnitaPrint