chocolate pots de creme in espresso cups

Chocolate Pot De Creme

Chocolate Pots De Creme

three presentations of pots de creme in mini glasses
Three ways to serve Pots De Creme

I have this love affair with Pot De Creme lately. I mean seriously, what is NOT to love about this dessert. Smooth, silky chocolate custard with a light ending. Totally makes your mouth want to sing all kinds of hallelujahs! Chocolate Pots De Creme (Pot of Cream), is super easy to make and perfect for all chocolate lovers!


I have several inspirations for this chocolate dessert. Although Chocolate Pot De Creme is super classic, having been around for a long time, it makes for great February Chocolate Valentine month of chocolate desserts!

First as mentioned, February is upon us and a PERFECT month to make all things chocolate, 100%!! This is definitely on the calendar of the desserts to make this month. Hey why not, right? I decided to make one chocolate dessert each week for the month of February. Stay tuned to see them all…

My First Taste-Butterscotch Version

chocolate pots de creme in small shot glasses
Pot De Creme in small shot like glasses

Pots De Creme is something I first embarked on in my pastry journey, working at my first restaurant, Blacksalt Fishmarket in Washington, D.C. Here, we made a butterscotch version and I totally fell in love with this dessert. Wow, so creamy and just so perfect. It happened to be one of the signature and most popular desserts there.

Making it in bulk was also pretty easy and remember standing over the hot stove right next to the Sauté cook making it.

Chocolate Pots De Creme

chocolate pots de creme in espresso cups
Perfect for Espresso cups, you can bake with them too

We are going all chocolate on this one. February is totally the time to bring down the house with some serious chocolate desserts! This Chocolate Pots De Creme fits perfectly in this theme. If you love this dessert, check out my Caramel-Latte version.

Pot De Creme falls into the pastry category of “Custards.” Want to know more about those? Check out my Pastry 101 series on Custards, here.

Baking Vessels

I use mini’s here, they range from small custard cups to espresso cups, and shot glasses. Just make sure they are oven proof. The temperature of the oven will be at 300 degrees, not too hot.

mini cups filled with chocolate custard in a baking dish
Three baking vessels for individual servings

Hope you give this a try and love it as much as I do!

individual chocolate custard in a mini cups on a decorated plate
Great plate decoration with a spoon and cocoa powder

Bone Appetit!


Chocolate Pots De Creme

chocolate pots de creme in espresso cups

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Creamy, chocolate custard served in mini-individual glasses for a delicious dessert in mini bites.

  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Desserts
  • Cuisine: American



1 egg

2 egg yolks

1 TBS + 1 tsp sugar (4 tsp)

1/2 cup cream

1/2 cup half and half

1 tsp vanilla (coffee flavoring/extract)

4 ounces dark or semi-sweet chocolate chips


Chocolate custard.

Whisk together eggs and sugar in a bowl till thick and combined.

Add the cream and half and half in a saucepan.

Bring to a steep (right before a boil but do not allow to boil). Remove from the heat.

Temper the cream mixture (add this mixture little by little), to the egg mixture, whisking constantly till fully mixed till all the liquid is mixed in with the eggs (whisking constantly avoids the eggs to scramble). 

Whisk in the chocolate chips till fully melted and incorporated.

Strain the custard through a fine mesh strainer over a glass 2 cup measuring cup if desired. (If you think any of your eggs have scrambled)

Preheat oven to 300 degrees.

Pour this mixture evenly into mini-individual containers such as mini custard cups, shot glasses, or espresso cups. Fill about 3/4 full.  Should hold about 6-7 mini vessels.

Place these filled cups into a baking dish that with high sides (I use glass Pyrex dish).

Pour hot water into the dish around the custards till the water reaches halfway up the sides of the glasses.

Place the dish into the oven and bake about 25-30 minutes till custard is done, no longer wiggles except very slightly in the center.

Remove from the oven and allow to cool.  Place in the refrigerator covered to chill.  

Serve with whipped cream and chocolate shavings or sprinkles.


You can substitute whole milk for the half and half.

Double the recipe to make 6 ramekin size desserts.

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