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Chocolate Pots de Creme on a silver tray with red handled spoons

Chocolate Pots de Crème with White Chocolate Whipped Cream

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Chocolate Pots de Crème: A rich, chocolate custard that can be dressed up with white chocolate whipped cream for a celebratory dessert!

Plus if you have extra egg yolks from making meringue cookies, a pavlova or macaroons, this recipe will help you utilize the leftovers!

Chocolate Pots de Crème with White Chocolate Whipped Cream in white ramekins

Chocolate Pots de Crème

When life gives you leftover egg yolks, a baker makes pots de creme. What are pots de creme, you might ask? Well, this French term translates to cream pots or pots of custard. Are you intrigued?

As avid bakers know well, there are always leftover yolks when whipping up certain desserts. And instead of tossing them, making rich chocolate custard-like these luscious chocolate pots de creme is an ideal, and delicious solution! These chocolate custards make a stunning dessert and use up 6 egg yolks.  

Chocolate Pots de Creme topped with white chocolate cream and raspberries

Chocolate pots de crème are often found on our Christmas menu, and today’s version was for Easter.  I live in a household of chocoholics, so every holiday must have a chocolate dessert. You can serve these easy pots de creme plain or, for special occasions, top them with a luscious white chocolate whipped cream.

Tips for Making Pots de Creme

  • If you use smaller dishes as I did for part of my batch, check for doneness early and often by doing a jiggle test. The outer edges should be set, though the middle may still wiggle when you gently tap the ramekin. 
  • This recipe uses a technique called tempering. Tempering is when you slowly add a hot liquid to a mixture containing egg yolks. This needs to be done while stirring constantly and vigorously so the eggs do not cook/scramble.
  • PRO-Tip: Even if you’re very careful while tempering, there could be a few small bits of cooked egg in the custard. For this reason, you pour the liquid through a sieve to remove any egg that has scrambled.
  • The straining helps make the pots de creme very smooth and silky.
  • PRO-Tip: These chocolate pots de creme are cooked in a bain marie, or water bath.
  • A bain marie is a large pan filled with an inch or two of hot water. Placing your uncooked custards into the bain marie, then into the oven, allows the custards to be cooked at a steady temperature as well as providing humidity.
  • Be careful moving the pan and removing the ramekins so you don’t get burned.
  • These Chocolate Pots de Creme can be garnished with white chocolate whipped cream,raspberries and chocolate curls…or just served plain.

More Delicious Custards

Custard and pudding are similar, both sweet, creamy desserts made with eggs. Puddings, though, often have a starch added to assist with thickening.

Chocolate Pots de Crème with White Chocolate Whipped Cream in white ramekins

Chocolate Pots de Crème with White Chocolate Whipped Cream

Chocolate Pots de Crème: an elegant chocolate custard that's the perfect ending to any meal!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 6 servings


Pots de creme:

  • 2 cups heavy cream
  • 6 ounces semi-sweet chocolate (chopped)
  • 1/4 cup sugar
  • 6 egg yolks
  • 1 teaspoon vanilla.

White Chocolate Whipped Cream:

  • 2 ounces good quality white chocolate (chopped)
  • 2 tablespoons plus 1/2 cup whipping cream


  1. Preheat oven to 300º. Place 6 6-ounce ramekins in large baking dish.
  2. Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted.
  3. Whisk eggs and sugar in a large bowl, till thick and pale. Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly. Continue slowly adding hot liquid while whisking till all liquid is incorporated. Avoid incorporating air into mixture if possible. If you find you have some small, unmelted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
  4. Place a fine mesh sieve over a large measuring cup. Strain custard. Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins. Cover pan with foil and poke a few holes in foil to allow steam to escape. Bake 25-30 minutes or till outer inch of custard is set. Cool to room temperature, then cover and refrigerate till serving time.
  5. Combine white chocolate and the 2 tablespoons whipped cream in small microwave safe bowl. Gently microwave stopping and stirring frequently, till chocolate is melted and smooth. Cool 10 minutes. Whip the remaining cream to soft peaks. Whisk in white chocolate. Cover and refrigerate.
  6. Serve with a dollop of white chocolate whipped cream and garnish with berries.


Loosely adapted from Bon Appetit


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34 comments on “Chocolate Pots de Crème with White Chocolate Whipped Cream”

  1. Yum! It’s been awhile since I’ve made a ramekin dessert. This will have to be next because you made them look so wonderful!

  2. Lovely recipe Lizzy! I am passing along several awards to you that you can find here: You know how much I love your blog, right??? 🙂

    Have a great day!

  3. I have yet to put my ramekins to use that my guy bought me for Valentine’s Day. This would be a great recipe to use for the day I finally put them to use. Yummy!

  4. A beautiful tasty treats. I love the shape of your ramekins.

  5. I loved this over at Jill’s site and I love them on your blog as well. So cuto!

  6. Lizzy this look absolutely yummy! xgloria

  7. These look so good!

  8. great idea on a book with yolk recipes, I just tossed out 3 yesterday. These look wonderful

  9. YUM! Chocolate with fresh raspberries!

  10. These look so perfect and so good! Chocolate heaven…

  11. As usually your photos leave me craving your wonderful dessert. Chocolate is always good and the the rasberries and cream are a bonus. Thanks for sharing!

  12. I am completely in love with white chocolate whipped cream – I would use it to garnish everything if I could 🙂

  13. This almost looks like chocolate pudding but a bazillion times better! Beautiful presetation too 🙂

    – abeer @

  14. I love chocolate pot de cremes, they are so elegant and I love the way you photographed them with the raspberries;-)

  15. Thanks, my friends!!!

    Those ramekins are from Apilco…found at Williams-Sonoma years ago on their post-Christmas sale table.

  16. Lizzy-I just realized that I left the msg. on Jill’s blog and not on yours.
    This dessert is so elegant and beautiful. I’m printing it out to want to make it for a nice dinner occasion.
    I hope you had a wonderful Mother’s Day, my dear friend:DDD

  17. pots de creme is a year round dessert – at least for me, and chocolate one, oh, how I wish it turns into an every day dessert.
    thanks for sharing Lizzy.

  18. This whole thing just sounds so delicious! I’ve never had white chocolate whipped cream, but it sounds amazing!!

  19. I made this yesterday and just had to say YUM, it was amazing. Everyone in my house loved it!

  20. Thank you for all the tips to make Pots de Cream as I have never made it before they were really helpful 😀

  21. I made custard ice cream yesterday so my excess was egg white lol. Omelet. one of the truly rich desserts, I love a gorgeous chocolate pots de crème. So delectable.

  22. I particularly love the addition of the white chocolate cream topping. It really adds a great finishing touch to the pots de creme!

  23. This looks irresistible. I love chocolate with raspberries especially when the chocolate is smooth and velvety. Your ramekins are so pretty. I don’t think I’ve seen those at WS before. I’ll have to check them out. 

  24. So pretty! They’d be nice and cool on this 90 degree Sunday too:@)

  25. I’m not sure I’m going to share this with my family…so delicious!

  26. Such an elegant and delicious dessert!

  27. Made this for a birthday and it was a huge hit!

  28. These are so rich and decadent, some of the best I’ve ever tasted!

  29. What a delicious and decadent treat! This is something that is so good it should be made on holidays!

  30. Everyone at my house loved it! Such a huge hit!

  31. Totally bookmarking this for date night! Thanks, Liz!

  32. I’m drooling over this! Such a great dessert!

  33.  That white chocolate whipped cream sounds like the perfect addition to this dessert! 

  34. This is a recipe that I’ve wanted to try for a long time. Thank you@

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