Chocolate Petits Pots de Crème
- Total Time: 4 hours
- Yield: 2 1x
Description
Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
Ingredients
- 6 ramekins or small jars
- 2 large eggs plus 1 egg yolk
- 1/3 c (80 ml) blond cane sugar (we used granulated)
- 2 c (480 ml) whole milk
- 1 tsp vanilla
- 2/3 c (160 ml) dark chocolate chips
- 2 tsp unsweetened cocoa powder, plus more for dusting
- 1 tsp espresso powder
- Fresh whipped cream
Instructions
- Preheat oven at 320 degrees Fahrenheit.
- In a pot over medium, bring the milk and vanilla to a low boil. Remove from heat.
- Simultaneously on a separate burner, melt the chocolate, cocoa powder and espresso powder in a double-boiler. Whisk the chocolate mixture into the hot milk until well combined.
- In a bowl, beat the eggs, egg yolk and sugar until well blended. Continue to whisk and gradually pour in the hot chocolate mixture until combined.
- Ladle the chocolate custard into the 6 small ramekins or jars. Make sure to remove the foam that might have formed on top with a spoon. Place the vessels on a baking pan surrounded by hot water, so that they are half immersed.
- Place the tray in the oven and bake for 30-35 minutes until they jiggle slightly. Remove the ramekins and let them cool slightly. Lay plastic wrap on top and place in the refrigerator for at least 3 hours to cool completely. Serve with a dollop of fresh whipped cream and dusting of cocoa powder.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
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Frequently Asked Questions
What is a petit pot de crème and how is it different from mousse or pudding?
A petit pot de crème is a baked French custard — this recipe uses 2 whole eggs plus 1 yolk whisked with ? cup sugar and 2 cups of whole milk, flavored with dark chocolate chips, cocoa, espresso powder, and vanilla. Unlike mousse it has no whipped cream and unlike stovetop pudding it sets in a bain-marie (water bath) in a 320°F oven for 30–35 minutes, giving a denser, silkier texture.
Why are the ramekins placed in a water bath to bake?
The recipe places the filled ramekins on a baking pan surrounded by hot water so they are half-submerged. The water bath moderates the oven heat around the custard, preventing the edges from overcooking and curdling before the center sets — without it, the egg proteins would tighten unevenly and produce a grainy, watery result.
How do I know when the custards are done baking?
The recipe says to bake for 30–35 minutes until they “jiggle slightly” when you shake the pan. A slight wobble in the center means the custard is set but still creamy; fully firm custards are overbaked. After removing from the oven, they need at least 3 hours in the refrigerator before serving. 
