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Chocolate Pots de Crème

Scott Phillips

Servings: 8


  • 1 quart heavy cream
  • 2/3 cup granulated sugar
  • 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
  • 2 oz. bittersweet chocolate, finely chopped (to yield a generous 1/3-cup)
  • 1 oz. (1/4 cup) unsweetened cocoa powder, sifted
  • 10 large egg yolks


  • Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the chocolate cream:

  • In a medium saucepan over medium high heat, heat the cream, 1/3 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) until just below boiling. In a bowl, mix the chocolate and cocoa together. Slowly add the hot cream, stirring constantly, until the chocolate is melted and the mixture is smooth. Return the mixture to the saucepan. In a clean bowl, combine the egg yolks with the remaining 1/3 cup sugar; beat until smooth. Gently whisk a ladleful of the hot chocolate cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the chocolate cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

  • Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish as you like.

Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sprig of mint or chocolate shavings.


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Reviews (3 reviews)

  • Pastry07 | 03/18/2019

    Did not enjoy this recipe at all. I used very high quality chocolate and cocoa powder but found the recipe to be on the bitter side. The creamy texture was lovely, more like a mousse, but it needed a bit more sugar to balance the bitterness from the unsweetened chocolate ingredients. I appreciate the technical aspects of this recipe, but would definitely recommend adding some more sugar or going with less cocoa powder.

  • joyfullady | 08/18/2015


  • Canukchef | 02/15/2009

    This is by far the best chocolate chocolate pots de creme I have ever tried; rich, creamy, absolutely delicious.

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