This no-bake chocolate pots de crème comes together with about 20 minutes of active prep and yields a silky chocolate custard topped with amaretto whipped cream. No baking required.
Rich, elegant, and surprisingly easy to make—this no-bake chocolate pots de crème is one of my favorite make-ahead desserts for entertaining. With just seven basic ingredients and a simple stovetop tempering technique, you’ll have individual chocolate custards ready to chill in attractive ramekins. Finish them with a dollop of whipped cream—amaretto or bourbon are lovely if you want a boozy note—and a few chocolate shavings or berries for garnish.
If you love an intensely chocolatey dessert, choose a quality bittersweet chocolate (around 70% cacao works well) or use your preferred dark or semisweet chocolate. The custard’s flavor deepens with a hint of espresso powder and a touch of salt. Once chilled, these pots de crème have a velvety texture that feels luxurious without the fuss of baking.
Easy Chocolate Pots de Crème Recipe | 1-Minute Video
Chocolate Pots de Crème Ingredients
Notes on the main ingredients:
- Half and half: Used as the custard base. If you don’t have half and half, substitute 3/4 cup heavy cream plus 3/4 cup whole milk.
- Egg yolks: Provide richness and help thicken the custard when tempered with the hot milk.
- Bittersweet chocolate: Choose a bar with at least 70% cacao for balance, or use your favorite dark or semisweet chocolate. Save a little for shavings to garnish.
- Sugar: Simple granulated sugar works well; adjust to taste or use your preferred sweetener.
- Vanilla extract: A teaspoon rounds out the flavors.
- Espresso powder (optional): A small amount enhances the chocolate flavor without adding a coffee taste.
- Fine sea salt: A pinch in the custard brightens the chocolate; flaky salt is optional as a finishing touch.
- Whipped cream (optional): Whip heavy cream with powdered sugar and a splash of amaretto, bourbon, or brandy for a complementary topping.
- Extra garnishes (optional): Fresh berries, chopped nuts, or extra chocolate shavings make lovely finishes.
How To Make Pots de Crème
Full instructions are in the recipe card below; here’s a concise overview of the steps:
- Temper the eggs. Heat the half and half (and espresso powder, if using) until scalding but not boiling. Whisk the egg yolks in a bowl and slowly stream the hot milk into them while whisking. Return the mixture to the saucepan and cook gently until it thickens and coats the back of a spoon (about 175°F).
- Combine and strain. Remove from heat and stir in chocolate, sugar, vanilla, and salt until smooth. For extra silkiness, strain the custard through a fine-mesh strainer to remove any small bits.
- Chill. Divide into four 6-ounce ramekins and refrigerate until set, at least 1 hour.
- Make whipped cream (optional). Whip cold heavy cream with powdered sugar and amaretto until soft peaks form. Dollop over each chilled pot de crème just before serving.
- Serve. Top with whipped cream and chocolate shavings, or garnish with berries or nuts.
Pots de Crème FAQ
How do you pronounce pots de crème? Both the singular and plural are pronounced similarly: poh-deuh-crehm.
What does pots de crème mean? Literally “pots of cream” in French, referring to the small ramekins used to make the custard.
Why didn’t my pots de crème set? They likely need more chilling time, or the custard didn’t thicken enough during tempering. Make sure the mixture reaches the temperature and consistency described in step one.
Do pots de crème contain raw eggs? No. The eggs are gently cooked during the tempering step until the custard reaches a safe temperature.
More Chocolate Dessert Ideas
If you enjoy chocolate desserts, try other favorites such as vegan brownies, chocolate lava cakes, dark chocolate avocado mousse, or a salted dark chocolate tart.
Easy Chocolate Pots de Creme
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Equipment
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Small saucepan
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Fine-mesh strainer (optional)
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Ramekins (four 6-ounce)
Ingredients
Chocolate Pots de Creme Ingredients
- 1 1/2 cups half and half
- 1 teaspoon espresso powder (optional)
- 4 large egg yolks
- 6 ounces bittersweet chocolate, broken into pieces (plus extra shavings for garnish)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Amaretto Whipped Cream Ingredients
- 1/2 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon amaretto
Instructions
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Temper the eggs. Whisk the half and half and espresso powder in a small saucepan. Heat over medium-low until scalding (just below simmering). Whisk the egg yolks in a bowl. Slowly pour the hot milk into the yolks while whisking. Return the mixture to the pan, reduce heat to low, and whisk until it thickens and coats the back of a spoon (about 1–2 minutes, roughly 175°F).
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Mix in remaining ingredients. Remove from heat and add the chocolate, sugar, vanilla, and salt. Whisk until the chocolate is fully melted and the custard is smooth.
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Strain (optional). For extra smoothness, pass the custard through a fine-mesh strainer into a mixing bowl to catch any small bits.
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Chill. Divide the mixture evenly among four 6-ounce ramekins. Refrigerate until set, at least 1 hour.
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Make the whipped cream. Using a hand mixer or stand mixer, beat the heavy cream, powdered sugar, and amaretto on medium-high for 3–4 minutes until soft peaks form.
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Serve. Top each chilled pot de crème with a spoonful of amaretto whipped cream and a sprinkle of chocolate shavings. Enjoy!
Notes
Additional Info
Did you make this?Share how it turned out in the comments below.