Extra-Bittersweet Chocolate Pots de Crème Recipe (2024)

Delicious, rich, and not too sweet. I made this as written, just doubling the recipe to get 11 generous 5.25 oz ramekins (just shy). Unlike others, I found my pots de creme were jiggly as described and not liquid. I wonder if others forgot the foil and thus liquidy pots. Another trick—I put a layer of paper towel on the bottom of the roasting pan before adding the ramekins and then water; this prevents the ramekins from sliding around as you move the pan.

I made this for company last night and it was fabulous. Very chocolatey, silky and not too sweet. Directions were spot on, baked until edges are just set and center jiggly. I refrigerated them overnight and they firmed up beautifully. Served with fresh whipped cream and a biscotti on the side. I made them in 4 ounce pots de crime pots and it made 5 1/2 servings. (Used the 1/2 serving to test them). Perfect size as they are quite rich. Will definitely make this again.

If you've run out of foil - or prefer "reusables" - just lay a cookie sheet (flat side down) over the pan once you've poured in the water, and after the pan is in the oven. Works a treat.

I made this tonight for a dinner party of 10, tripling the recipe. Everyone raved. I made only one adjustment, adding 1 tsp. of espresso powder to make the chocolate flavor even deeper. Oh! And I discovered right before putting it in the oven that I was out of foil. Good news: baking it in an uncovered water bath for 25 minutes still produces excellent results.

I made this recipe sous vide in 4 oz mason jars. 178 degrees for 2 hours let to a perfectly set custard. I added a pinch of cayenne, and it was a hit for my Cinco de Mayo party.

Before you ever use American chocolate, read the ingredients. No, no, no! European chocolate is regulated and has no wax.

This recipe was a disaster. Never firmed up and way more labor intensive than necessary. The recipe that works MUCH better is https://www.finecooking.com/recipe/bittersweet-chocolate-pots-de-cremeI find many of Melissa Clark's recipes to be lacking in specifics and have now sworn off using her recipes no matter how good they sound.

Excellent, and easy! Don't skip the sieve. I did, and it was a mistake.

This was a fabulous winter dessert -well written and easy to make. The chilling made it silky and creamy.

Oh my....this was like eating a bit of heaven. Creamy and rich; definitely serve it with whipped cream. I used only bittersweet chocolate: Callebaut. I made it the day before serving; it firmed up perfectly in the refrigerator. It made 6 3-4 ounce servings for me.

If you're out of foil, or prefer reusables, just lay a cookie sheet (flat side down) over the top of the pan after you pour in the water and the pan is in the oven. Works a treat.

Very useful tip about the paper towel, thank you!

Just the BEST. I’ve made these for thanksgiving two years in a row and everyone always gets quiet with that first super smooth mouthful!

One additional, final step--a thin layer or sugar caramelized under the broiler or a culinary torch--turns this into Crème Brulee light, a slightly less dense, slightly less sweet version of the original. Delightful.

So simple to make and pure HEAVEN. Mine took the full 35 minutes. They still looked quite liquid when I first took them out, but Melissa Clark is always right, and they were perfectly set by the time they cooled. A decadent dessert that delighted everyone!

Needs more chocolate or an extra flavor: coffee or cardamom

This dish does not set to custard point when done in a gas oven in the time provided. To make it work: replace one egg yolk with one whole egg OR add a teaspoon of cornstarch dissolved in a tablespoon of cold cream. Freeze dried berries are a good alternative topping.

Very good. I think I may have left them in the oven too long; were still quite liquid at 30 mins, but I think this is intentional. I kept them in for another 15 minutes but could have pulled them earlier. Used a mixture of homemade cashew mix and macadamia milk. Date paste 1:1. More fat would have been nice, but adding a dollop of coconut whipped cream helped. Straining through a sieve was essential. Used 0.5 oz unsweetened and 3.5 oz 60% for non-dark chocolate-loving (blasphemy) guests.

I made this just as written. Amazing dessert. With so many folks avoiding gluten, this is going to be my “go to” dessert for dinner parties. I made 1 1/2 times the recipe. It provided 6 generous portions.

These are lovely, but it took me way longer than 30 min. I live at 6k elevation, so maybe that has something to do with it. The first time I made this I took out at 45 min even though they didn’t seem done, and they were not… left in fridge overnight and still liquid the next day. I remade the next day and increased the temp to 310, preheated the water in the bath, and cooked for 45-50 min and they turned out great. Either the elevation, or my oven… not sure, but don’t remove from the oven early

I made this for my family and they raved. I used 4 oz ramekins and got 6 out of the recipe. It was just enough for each person. It was so easy to make and was delicious and rich. I followed the recipe as written.

Exquisite! We debated whether we like the dark chocolate pudding or this recipe more!! Decided that we like them equally --- this just fancier! Pudding tastes homier!Made exactly as instructed!!

Excellent recipe. Smooth, intense and just the right amount of sweet.

Made 6 in tea cups because our ramekins were too big. It did set up overnight fridge but did not become super solid. Served with cognac favored whipped cream. Very, very good!!!

Amazing. Very easy to make and NYE guests were blown away. Will definitely make this again!

Sprinkle with a little sea salt before serving to really brighten the flavor.

Anyone have a clue what “4-6 servings” comprises? Typical pots de crème are rich affairs of 3-4 oz max, but this recipe doesn’t say how many oz/serving.

This is my go-to-recipe when I have cream and very good chocolate to hand.Here in the UK, I use a whole 350ml container of Extra Thick Double Cream with 120 ml of semi-skimmed milk (since that’s usually what I have in the fridge) and it comes out amazing. You can make these the night before (just make sure you cling-film the ramekins well before putting them in the refrigerator) or you can whip them up in the afternoon and set to chill for an hour or two, and have them after dinner.

Beyond delicious. Like eating chocolate satin. Followed directions exactly.