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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

Ingredients

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

Instructions

  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.

Notes

Loosely adapted from Bon Appetit

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