If you’re a chocolate lover, you’re going to love this recipe for chocolate pot de creme.

A bit sturdier than a chocolate pudding, but not as whipped and airy as a mousse, chocolate pot de creme is a creamy, smooth and decadent way to satisfy your chocolate craving.

Plus let’s face it, just saying “pot de creme” makes you feel fancy and will impress your guests!

The kicker with my recipe is that I top it with a cherry whip…think black forest cake flavors or your favorite holiday chocolate covered cherry treat.

This is a pretty dessert for entertaining, easier than you think to make, and tastes really good chilled on a hot summer evening.

Pot de Creme

Pots de Creme with Cherry Whip

If you’re a chocolate lover, you’re going to love this recipe for chocolate pot de creme.

Ingredients

  • 4 oz good-quality bittersweet chocolate, chopped
  • 2 cups heavy cream, divided
  • 1/4 cup + 1 tsp sugar, divided
  • 2 large egg yolks
  • 1/2 cup cherry jam or preserves

Instructions

  1. Preheat the oven to 350°.
  2. Put the chocolate into a heat-proof bowl. Whisk 1-1/2 cups of the cream with 1/4 cup of the sugar in a medium saucepan over low heat. Pour the mixture over the chocolate and whisk until the chocolate is melted and smooth.
  3. Whisk the egg yolks in a small bowl, adding a small amount of the warm chocolate mixture to temper the yolks. Then, whisk all of the yolk mixture into the chocolate until fully incorporated. Transfer the mixture to a liquid measuring cup for easy pouring.
  4. Bring a small pot of water to a boil, then remove from heat. Place 4 (6-oz) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. (The water bath ensures even banking and a creamy texture.) Bake until the custards are set, about 30 minutes. Remove the pan from the oven and transfer the custards to a cooling rack. Once the custards have reached room temperature, refrigerate them for at least 2 hours, preferably overnight.
  5. When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl, with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form. Gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the desserts chilled and topped with a dollop of cherry whipped cream.

I’ll be anxious to hear your verdict on this delicious chocolate pot de creme recipe. Oh! And if you have tea cups or mugs that you like, you can always serve the chocolate pot de creme in those too. My kids always loved having it “mug style.”

If chocolate is your dessert flavor of choice, I think you’ll enjoy my Texas Sheet Cake recipe. The video below shows you how easy this cake is to make. It’s a family favorite.

Not for nothing, but if you make the Chocolate Fudge Cake, don’t forget to serve it with a little ice cream. Mint chocolate chip, in my opinion, is especially good with this cake.

And whether you’re baking a cake or whipping up chocolate pot de creme, if you need some guidance on kitchen basics, be sure to check out my list of kitchen essentials.

It’s hard to believe fall is right around the corner. Get ready….I have a lot of exciting things in store for you, your home and your kitchen! It’s my favorite time of year!

From my chocolate loving kitchen to yours,

Jill