# Chocolate Pots de Crème

Pots de Crème is an old-fashioned French baked custard dessert that translates to Pots of Cream and is similar to pudding.

- Total time: 35 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 6 ounces semi-sweet chocolate
- 2.5 cups heavy cream
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 0.25 teaspoon salt
- 4 teaspoons granulated sugar
- whipped cream

## Instructions

1. Cut six ounces of semi-sweet chocolate into small pieces using a serrated knife.
2. Bring two and a half cups of heavy cream to a boil.
3. Add 2 teaspoons of espresso powder and one teaspoon of vanilla extract to the boiling cream.
4. Add the six ounces of semi-sweet chocolate to the hot cream and stir, then let it sit until the chocolate is completely softened.
5. Separate four large egg yolks into a bowl.
6. Break the egg yolks with a wire whisk.
7. Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
8. Whisk the chocolate mixture until completely melted.
9. Temper the egg yolks by slowly pouring a little bit of the hot chocolate cream into them while whisking.
10. Pour the custard mixture through a very fine sieve to remove any lumps.
11. Place a terry towel in the bottom of a roasting pan.
12. Arrange the oven-proof glass cups containing the custard mixture in the roasting pan.
13. Pour boiling water into the roasting pan around the cups, creating a bain marie.
14. Cover the top of each cup with a piece of parchment paper, if desired.
15. Transfer the roasting pan into a 325-degree preheated oven.
16. Bake for around 35 to 40 minutes.
17. Once baked, remove the puddings from the oven and allow them to cool.
18. Refrigerate the puddings for a couple of hours.
19. Top with a spiral of whipped cream before serving.

## Equipment

- serrated knife
- wire whisk
- bowl
- fine sieve
- oven-proof glass cups
- roasting pan
- terry towel
- parchment paper
- oven

## Tips

- Always use a serrated knife to cut chocolate into small pieces easily.
- Use the best chocolate you can find, generally French or Belgian chocolate.
- The fresher the eggs, the better.
- Temper the egg yolks with the hot chocolate cream slowly to avoid cooking them.
- Strain the custard mixture through a very fine sieve to get out any possible lumps and make a gossamer pudding.
- Place a terry towel at the bottom of the roasting pan to keep the cups from shaking in the oven.
- Cover the custards with parchment paper before baking if desired.
- Refrigerate the puddings for a couple of hours before serving.

## Source

- Original video: https://www.youtube.com/watch?v=AHPt61z9Xys
- Recipe page: https://www.cliprecipe.com/recipe/771644bf-64cd-4639-bd8e-62f1b7fef505
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt