Recently I saw a program that featured highlights of the French fashion designer Coco Chanel‘s career and legacy. The report talked about how in 1926 Chanel brought the “little black dress” into the modern fashion scene. One hundred years later this revolutionary idea has evolved into a classic one. A little black dress is a simple yet elegant answer to what to wear for several different types of occasions. I thought to myself, I have a dessert that is just like that! Chocolate pôts de crème are simple, elegant, and just right for more occasions than you can imagine. And they too were created in France!
I Heart Chocolate
These small cups of silky, intense chocolate are a great dessert idea for Valentine’s Day, a special occasion, or just any regular old day you want to make a bit more exceptional.
I found the inspiration for this recipe in Richard Sax’s legendary cookbook Home Desserts. Sax shares his base recipe for vanilla pôts de crème to create caramel. mocha, coffee, or bittersweet chocolate versions. Sax writes that his favorite is the caramel, but I chose chocolate as the preferred flavor.
From Stovetop to Oven
To start the pôts de crème, you heat milk, cream, and bittersweet chocolate together until the mixture is simmering and the chocolate has totally melted.
You then stir the warm milk mixture into eggs, egg yolks, and sugar that you’ve whisked together. I like to combine the two in a large measuring cup so that I can easily pour the warm mixture into ramekins for baking.
The ramekins bake in a water bath to keep the temperature steady and avoid having the custard break.
After about half an hour in a low oven, they are still a bit wobbly in their centers but continue cooking as they cool to room temperature. 
Once they have cooled, you can cover each one and place them in the refrigerator until it’s time to serve. This is the route I always take, especially since I’m usually making them a day or two ahead of time.
While each cup is a small portion, it packs in a cascade of flavor. The rich, creamy pudding is very chocolate-y and goes well with a dab of whipped cream and berries.
I like the tangy note and the touch of a pink accent that raspberries bring as a partner to these little cups of goodness.
We were recently invited to a dinner party for 6 people, and I offered to bring dessert. While Sax’s base recipe is for 6 pôts de crème, I reworked it to create 8 puddings. That way Chuck and I could each test-taste one pudding the night before the party and make sure we would be delivering a sweet to remember. I’ve included the proportions for a recipe for 6 as well as 8 below.
Whether you want a treat for a quiet evening or a lively dinner party, I think that celebrating with chocolate is a timeless idea.
Chocolate Pôts de Crème
Sunnyside Cook
Ingredients
For 6
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz. chopped bittersweet or semisweet chocolate broken into 3/4-inch pieces
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1 ½ teaspoons pure vanilla extract
For 8
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 6 oz. chopped bittersweet or semisweet chocolate broken into 3/4-inch pieces
- 3 large eggs
- 3 large egg yolks
- 1/3 cup plus 3 T. sugar
- 2 ¼ teaspoons pure vanilla extract
Optional ingredients for serving
- Whipped cream
- Fresh raspberries or strawberries
Instructions
- Preheat oven to 300 degrees F with rack in the center. Place the ramekins or custard cups you wish to use in an empty baking pan with 3-inch sides that can hold them all. Place an empty pitcher near the sink to fill with hot water later on.
- On the stovetop, bring cream, milk, and chocolate pieces to a simmer over medium heat in a medium size saucepan. Stir frequently with whisk or silicone spatula until bubbles form around the edge of the pan and the chocolate is melted and smooth.
- Meanwhile in an 8-cup glass measuring cup , whisk the eggs, egg yolks and sugar until well mixed. (The measuring cup will help you pour the mixture into baking cups later on more easily.)
- When hot cream mixture is ready, slowly whisk it into the blended eggs and sugar, mixing well. Stir in vanilla extract.
- Carefully pour the custard mixture into the cups, dividing equally. Fill the designated pitcher near the sink with hot tap water. Pour hot tap water into the the roasting pan to reach about halfway up the outside sides of the cups, being careful not to get water into the ramekins. Carefully place roasting pan in oven.
- Bake until the custards are set but still slightly wobbly in the center, usually about 25-30 minutes. (On occasion I have had to bake the pôts de crème another 10-20 minutes to get them cooked enough. Check at 5 minute intervals if the custards are not set properly when the timer goes off.)
- Carefully remove the baking pan from the oven and place on a surface near cooling racks. Carefully remove custards from the water bath and place each on a wire rack to allow to cool to room temperature .
- Cover and chill the custards in the refrigerator for at least 4 hours. Serve with whipped cream and raspberries, if desired.
These look as chic as they look delicious!
Merci beaucoup!
I have some beautiful Pots de Creme cups. They are smaller than the ramekins, but they certainly dress up a table. Would you like to have them? I will show them to you the next time you’re here.
I think we should put them to use next time we are visiting for your own batch of pôts de crème!