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Chocolate pots recipe


  • Recipes
  • Dish type
  • Dessert
  • Mousse
  • Chocolate mousse

This is a delicious dessert, thicker than a mousse. You could also add brandy or rum for an extra special difference.

31 people made this

IngredientsServes: 4

  • 200g good quality plain chocolate
  • 150ml double cream
  • 100ml full fat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1 egg

MethodPrep:6hr ›Cook:5min ›Extra time:6hr chilling › Ready in:12hr5min

  1. Put chocolate into a food processor and blitz untill finely chopped.
  2. Heat milk and cream until nearly boiling, add vanilla and allspice, and mix.
  3. Pour into processor, process for 30 seconds, then add egg and process for a further 45 seconds.
  4. Pour into tea cups and chill for 6 hours (or overnight) in the fridge.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (4)

i made this recipe and my god it was so easy and oh so delicious. i thoroughly recommend trying this-01 Jan 2013

It was very tasty and it was a good recipe but maybe you can add cinnamon in stead of allspice for the rest it was good-25 Dec 2017

Really easy recipe and it was so delicious its become a favourite. I sometimes layer a biscuit base, salted caramel and top with the chocolate pot, it's devine!-29 Aug 2015


Dairy-Free Chocolate Pots are the Creme de la Creme of Desserts

You’ve probably heard of the elegant desserts known as pots de crème. Well these dairy-free chocolate pots are their simpler, no bake cousins. They’re equally decadent, but these mousse-like chocolate custards are chilled rather than baked in a water bath. The recipe is loosely based on a Jamie Olive recipe, and was shared with us by Carol Kicinski of Simply Gluten Free. It’s makes a wonderful dessert for special occasions, like Mother’s or Father’s Day, or simply when those intense chocolate craving strike!


Reviews

fabulous but one human being cannot possibly eat an entire serving!

Decadent and delicious! I used 6 oz of Valhrona 70% dark chocolate and 1 tsp of espresso powder for a more intense chocolate flavor — it was devine. Topped with a dollop of homemade whipped cream, raspberries and some chocolate shavings. This is my go to GF dinner party dessert and its always a big hit.

Have made this recipe multiple times and it never disappoints. It is my husbands absolute favorite dessert! I top it with a homemade whipped cream and a raspberry coulis, the coulis perfectly cuts through the decadence and makes it the perfect dessert!

Delicious recipe! I did alter it slightly due to the ingredients I had on hand. I used 1 cup heavy cream and 1.5 cup half and half. I also added a half teaspoon of vanilla. Besides that, I followed the directions as written. It turned out perfectly!

Hands down one of the best desserts I've ever made. I serve this with a few raspberries and some coarse sea salt on top. Guests rave that it's better than an upscale restaurant. Bonus - It's easy to make!

I have made this many times. It took me slightly longer 55 minutes, maybe because the height of liquid in my 6 dishes was more than the other reviewers.

Delicious and perfect. Nothing to improve. I was wondering if you could make this in a single dish and then put the finished desert into a piping bag. I like making this at Thanksgiving and we have so many desserts, I wanted to serve this in tiny shot sized portions with a dollop of cream on top.

Delectable! I increased the recipe by 1½, and got ten ½-cup servings, which was the perfect size. I poured boiling water halfway up the cups, laid a piece of foil over the pan, and baked them for the full 55 minutes, checking them after 40 & 45 minutes (still liquid). They were perfect at 55 minutes (my oven is slow): just set around the edges, but still jiggly in the middle. Definitely strain the mixture, to remove the eggy solids. I topped them with a dollop of lightly sweetened whipped cream. perfect! They were a big hit - gluten-free & lower-carb than most desserts.

Simple and on point. Will make this classic a standard.

This was very good. The texture was just about right - I had mine in for 55 min due to a weak oven. I think it would have been perfect at 50 min. I halved the recipe and used four 4 oz ramekins. I think this is the perfect serving size. Any bigger would be too much for one person. I forgot to strain the mixture, but it's perfectly smooth anyway. I did pour the cream/chocolate mixture into a Pyrex glass measuring cup for ease of tempering the eggs. Any chocolate bits that were in the bottom melted after a few seconds in the microwave. Added it back to the mix and no straining needed!

This was so decadent and rich! Couldn't finish a single serving, but loved every bite. I also cut back on the cooking time, as others have recommended. I ended up cooking them for about 45 minutes.

Made this for Valentine's Day and everyone raved about it. I added a little more chocolate and my only future suggestions would be to put the custards in smaller size cups. super rich and delicious and can be enjoyed in smaller servings. Would definitely make it again.

Forgot to rate this when I sent in my review. Would give it 3.5 not 4. Also found time to cook (55 min) was not needed. These were done at about the 45 minute mark. I did start with very hot water from my electric tea pot so perhaps that is the difference. My electric oven is quite accurate.

I made this almost exactly according to instructions last week, the day before I served it as dessert. I doubled the recipe and had a 12 oz package of Ghiradelli bittersweet chocolate chips so used the entire package along with heavy cream and whole milk as indicated. Covered all 12 of the small 5.9 oz Pyrex custard cups, placed in two 9x13 inch baking pans /water baths with only a piece of foil laid on top of each as per other reviewers comments. They were delicious, served with a small dab of whipped cream and a few fresh raspberries. However, I did not think the chocolate flavor was as intense as I would have liked. Everyone raved but I wasn't totally satisfied. Perhaps a tsp vanilla extract or some stick vanilla flavoring the heated cream/milk might intensify the flavor. More chocolate would make it too dense I believe. Thoughts?

The recipe is standard for pot de creme but the 55 minutes is way too long to cook a pot de creme. Reduce to 30 and check periodically to see if it is done. Cooking it for 55 minutes made the custard too hard and not smooth.

Simple ingredients, excellent instructions, decadent results. Iɽ make this again without question. I halved it and it made 3 perfect ramekins -- though in halving, I used 3 full squares, not 2.5. No regrets!

Made this for foodie guests and it was a huge hit. It's very rich so I think if the portions are smaller (this was short of 6), that is fine. Made a homemade whipped cream and added some raspberries as suggested as it's decadent. Used Whole Foods semi-sweet chocolate chips and they worked like a charm. Love that you can make it ahead and pretty simple to make for the product you get. As suggested, added 1-2 oz more of the chocolate and would do that again.

Oh my gosh! This recipe is to die for! It is decadent and light all at the same time and so easy! I made for my husband for our Valentine's Day dinner and I will definitely make again. I added 1or 2 oz. more of chocolate and also, the recipe only made 5 - 3/4 cup ramekins. I think this is going to my new go to recipe for guests.

Just adding my voice to the chorus of praise for this recipe. I made it for the first time and tried one just now, not quite fully chilled yet. I filled 5 dishes, not 6, and let them cook about 5 minutes longer. Turned out great. I'm planning to top them with whipped cream flavored with Chambord.

This is heavenly. I used heavy cream (sorry) and added a bit more chocolate. Divine.

Oh. My. Goodness. So simple, so rich, so delicious, I'm floating away on a chocolate tide right now. Baked for probably 50 minutes, chilled for about 2 1/2 hours. Texture was perfect. Served with whipped cream. If this was the last dessert of my life, I could die happy.

This is by far one of the most delicious desserts I have ever tried! And even better  it is one of the easiest dessert recipes Ive made. I was just recently introduced to pots de crème, and this dessert is truly heavenly. High quality chocolate does make a big difference. I top it with the orange whipped cream from the Chocolate Puddings with Orange Whipped Cream recipe (also from Bon Appetit). Yum!

This recipe is absolutely perfect. I likely added 1-2 oz additional chocolate to a double batch, and served it with fresh raspberries dusted with icing (confectioners) sugar.

Just made these for a dinner party saturday night and they turned out fabulous. I used Ghiradelli 60% cacao bittersweet chocolate and they tasted great. Next time I'll add some fresh raspberries to the whipped cream and shaved chocolate I put on top. YUM

This dessert is so easy and always gets rave reviews. I usually add a few fresh raspberries or dust with confectioner's sugar before serving. It pairs wonderfully with a flute of Framboise.


Recipe Summary

  • 2 large eggs
  • 2 ½ cups fat-free milk
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet or bittersweet chocolate, chopped

Place eggs in a medium bowl stir with a whisk until eggs are lightly beaten.

Combine milk, sugar, cocoa, and salt in a medium saucepan over medium heat. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and chocolate stir until chocolate melts.

Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. Pour into 8 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan cool completely on a wire rack. Chill 8 hours or overnight.


Preparation

In the jar of a blender, combine the chocolate, eggs and cream. Cover and blend on high speed for about 3 minutes, until the chocolate chips are completely melted.

Pour into six 4-ounce demitasse cups or 6-ounce custard cups. Refrigerate, covered, for at least 4 hours before serving.

Excerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Photography © 2021 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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1 review

One response to “Simple Chocolate Pots de Crème”


Very good and easy to prepare. I was not able to match the 6 grams of carbs. 4 oz of baking chocolate is from 30 to 38 carbs. And 1-1/2 cups of heavy whipping cream is another 24 grams. All together my carb counter came up with 68 grams of carbs or 17 grams per serving. Taste great but that’s nearly my total daily allowable. I will not be making again!

When calculating with your carb counter, make sure to subtract the sugar alcohols since those don’t count. Also, to be more clear, our original recipe said “sweetener” and we have updated it to say “erythritol (like Swerve)”, which is a keto-friendly option.


Variations

Keep them plain, or add flavours!

Adding a teaspoon of vanilla essence works well. Other flavours you can add include:

  • peppermint essence (or use mint flavoured chocolate)
  • orange zest (or use orange flavoured chocolate)
  • instant coffee (add a teaspoon into the boiling water)
  • a large pinch of sea salt

If you&rsquore more of a white chocolate kind of person, you&rsquoll be happy to know I also have a white chocolate pots recipe here on the blog (the ingredient amounts vary slightly!).


Additional Information

MAKE AHEAD TIP: Make the pots up to 2 days before, cover with clingfilm and store in the fridge.

FREEZE AHEAD TIP: Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge.

NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.

MAKE AHEAD TIP: Make the pots up to 2 days before, cover with clingfilm and store in the fridge.

FREEZE AHEAD TIP: Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge.

NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.


Chocolate yogurt pots recipe

This is a very quick dessert fix if you are looking for something chocolatey and hassle-free. Just a little melting and mixing, no baking required.

These can be kept, covered, for 1&ndash2 days in the fridge.

Ingredients

  • 100 g 70% dark chocolate
  • 200 g natural yogurt
  • 20 ml agave nectar
  • 20 g roasted hazelnuts, chopped
  • 3.5 oz 70% dark chocolate
  • 7.1 oz natural yogurt
  • 0.7 fl oz agave nectar
  • 0.7 oz roasted hazelnuts, chopped
  • 3.5 oz 70% dark chocolate
  • 7.1 oz natural yogurt
  • 0.1 cup agave nectar
  • 0.7 oz roasted hazelnuts, chopped

Details

  • Cuisine: British-Indian
  • Recipe Type: Chocolate
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Melt the chocolate over a pan of steaming water or in the microwave, then set aside.
  2. Put the yogurt into a non-metallic bowl and warm it in the microwave for 10 seconds &ndash this is important, to make sure the chocolate doesn&rsquot seize. Stir the agave nectar into the yogurt.
  3. Take a spoonful of the yogurt and stir it into the melted chocolate. Once it&rsquos combined, repeat with another spoonful and continue one at a time until all the yogurt has been mixed into the chocolate.
  4. Stir in half the chopped hazelnuts.
  5. Divide the mixture between small bowls or ramekins and sprinkle with the remaining hazelnuts.
  6. Put the pots into the fridge to chill before serving.

This recipe is from Chetna&rsquos Healthy Indian Vegetarian by Chetna Makan. Published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk. Photography by Nassima Rothacker.

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Recipe Summary

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  • Unsweetened whipped cream, for serving

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.