Home · Recipes Chocolate Pots de Creme Author: Maryanne CabreraPublished: Jan 6, 2015Updated: Nov 13, 2023 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. Don’t be fooled by it’s elegant name. Chocolate pots de creme is a super simple and easy chocolate dessert to make! Chocolate. It’s what’s for dessert! This dessert is called pots de crème au chocolat in French. This chocolate dessert sounds super posh and fancy. But, what is exactly is pots de creme? Pots de creme is simply a French custard based dessert served in little “pots” or cups. Chocolate Pot de Creme You may call it an upscale chocolate pudding. I call it a sinfully delicious and decadent chocolate dessert! Traditional pot de creme is baked low and slow in a water bath in the oven. I HATE water baths, so I simply cooked the custard over the stove. Stovetop cooked chocolate pots de creme is much easier! And, it’s far less time consuming! File this dessert with your other favorite no-bake recipes. Best No Bake Dessert Recipes Biscoff Rice Krispies Treats Coconut Panna Cotta Speculoos Banana Cream Parfait Best Containers or Vessels for Pots de Creme You can make this chocolate pots de creme in any container you’d like: teacups shallow bowls or ramekins mason jars champagne flutes I used a variety of different sized Weck jars as seen throughout this blog post. How to Assemble No Bake Chocolate Dessert Cook the custard stove top. Then, transfer it into your vessel of choice. Place it in the fridge to set up. They should be ready in about an hour! Now, comes the fun part. Let’s up the ante and make this chocolate pots de creme fancier. Upgrade plain old whipped cream for honey sweetened whipped cream. Sprinkle some cacao nibs on top for crunch as well as extra nutrients. Add roasted pistachios for even more crunch. And, to complete this lovely dessert, top it off with a handful of fresh raspberries. Honey Whipped Cream Homemade whipped cream had one ingredient: heavy cream. It is often lightly sweetened with a touch of powdered sugar (also known as confectioners’ sugar). Skip the sugar and add something with more flavor. Use your favorite honey! You’ll need about one tablespoon of honey for every cup of heavy cream. For best results, whip ice cold heavy cream to soft-medium peaks. It is better to err on the side of under-whipped versus over-whipped. Over-whipped cream will be grainy with a curdled appearance. Related chocolate dessert recipes: Chocolate Mousse Pie No Bake Black Forest Parfait 4 Ingredient Lava Cake Flourless Chocolate Hazelnut Cake Chocolate Pots de Creme with Honey Whipped Cream Pots de crème au chocolat. This dessert sounds all sorts of fancy. Chocolate pots de creme is simply a French custard based dessert flavored with chocolate and served in little “pots” or cups. Prep Time: 5 minutes minutesCook Time: 15 minutes minutesChill Time: 1 hour hour 30 minutes minutesTotal Time: 1 hour hour 50 minutes minutes Servings: 6 Print Recipe Pin Recipe Rate Recipe Ingredients1 ½ cup heavy cream½ cup whole milk⅓ cup granulated sugar¼ teaspoon kosher salt 5 large egg yolks6 oz dark chocolate (72%), finely choppedHoney Whipped Cream:1 cup heavy cream, very cold1 Tablespoon honey, or more according to tasteToppings:raw cacao nibsroasted pistachiosfresh raspberries Instructions In a medium sauce pot, whisk together cream, milk, and 1 Tbsp of sugar. Set over medium heat and bring to a simmer. Pour over finely chopped chocolate. Stir to combine until chocolate has melted. Return contents to sauce pot.In a medium bowl, whisk together egg yolks, salt and remaining sugar. Slowly temper chocolate cream mixture to egg mixture. Whisk constantly to distribute heat. Pour all the egg-chocolate cream mixture back into sauce pot. Set over medium-low heat, stirring constantly, until custard has thickened. Remove from heat.Strain mixture and divide among serving vessels. Place in the refrigerator and let chill for at least 1 hour to set. Serve chilled with whipped cream and desired toppings.Honey Whipped Cream:Using a whisk or a handheld mixer, beat chilled heavy cream to soft peaks. Add honey, according to desired sweetness. Continue to beat to medium peaks. NotesMay be stored in the fridge up for three days covered or in an airtight container. Author: Maryanne Cabrera Course: DessertCuisine: American, FrenchKeyword: chocolate dessert, pots de creme, chocolate mousse, chocolate cream Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.