Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing an incredibly easy and irresistibly luscious French dessert: Chocolate Pots de Crème—also known as Crème au Chocolat.
This simple yet indulgent chocolate custard never fails to impress. It’s a classic home-style French treat made with just a few pantry staples, delivering a surprisingly rich, silky texture that feels far more luxurious than the effort it requires. In a busy week, we all need a no-fuss dessert like this one. Perfect for dinner parties—watch your guests' faces light up with the first spoonful!
This recipe is based on the legendary Joël Robuchon’s original version, with a few small tweaks: we slightly reduced the sugar by about 9% and added a splash of dark rum for a grown-up twist. If you're making it for kids, you can easily swap the rum for vanilla extract—or leave it out altogether.
One more note: this dessert is meant to be served chilled. Be sure to refrigerate it for at least two hours after it has cooled completely. It tastes even better the next day. Enjoy!
French Chocolate Pots de Crème Recipe (Crème au Chocolat)
Ingredients
Serving size: 5 custard cups, each holds about 140ml (fill each about 2/3 full, approx. 80ml per portion)
- Whole milk – 150ml
- Heavy cream – 200ml
- 70% dark chocolate – 100g (3.5 oz)
- Egg yolks – 3 large
- Granulated sugar – 60g (2.1 oz)
- Dark rum – 5g (0.18 oz)
- * Optional toppings: softly whipped cream and chocolate shavings
Curious about the calories and nutrition facts? Try our Caramel Loafing Dessert Nutrition Calculator.
How to Make Chocolate Pots de Crème
- Chop the chocolate into small pieces—not too finely, just enough to help it melt evenly.
- In a small saucepan, combine the milk and cream. Heat gently over medium-low, stirring constantly, until just before it starts to simmer (look for small bubbles around the edges). Do not boil.
- Remove from heat and add the chopped chocolate. Stir slowly and continuously until completely melted and smooth.
- In a large mixing bowl, whisk together the egg yolks, sugar, and rum. Mix well but do not beat or froth.
- Pour about one-third of the warm chocolate mixture into the egg yolk mixture. Stir gently to combine and temper the eggs.
- Gradually add the remaining chocolate mixture, stirring until fully blended and glossy.
- Place your heatproof custard cups into a deep baking dish for a water bath. Strain the custard through a sieve into a pouring jug, then divide evenly among the cups—about 2/3 full each.
- Pour room-temperature water into the baking dish until it reaches halfway up the sides of the custard cups.
- Bake in a preheated oven at 320°F (160°C) for 35–40 minutes.
- Remove from the oven and let cool completely on a wire rack. Cover each cup with plastic wrap or foil and refrigerate for at least 2 hours—overnight is best.
- Serve thoroughly chilled. Enjoy it as-is, or top with softly whipped cream and a sprinkle of chocolate shavings for extra flair!
Need a visual guide? Watch the full step-by-step video here: French Chocolate Pots de Crème Video