Pot de creme is a baked custard that looks more complicated than it is. You need good chocolate and you need to not rush the baking: low heat, covered ramekins, about forty minutes until they’re barely set. The rum goes in after blending, so the alcohol doesn’t cook off. Coffee sharpens the chocolate without making it taste like mocha. Chill them for at least two hours before serving.
How to Make Chocolate Rum Pot de Cremes
Use a blender, not a whisk
The blender gives you a smoother emulsion than hand mixing. Blend the cream and egg mixture first, then strain it hot over the chocolate and blend again. Keep it simple. This melts the chocolate fast and distributes it evenly through the custard.
Bake low and slow
Set the ramekins in a water bath at 325F and cover the pan tightly with foil. The custard should have a slight wobble in the center when you pull them from the oven. It firms up as it cools. If it looks completely set in the oven, it’s overcooked. 
Chocolate Rum Pot de Cremes
- Total Time: 22 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Rich chocolate and Diplomatico rum create a velvety smooth dessert. Coffee enhances the intensity for a heavenly treat.
Ingredients
- 4 oz (113 g) good quality semisweet chocolate
- 0.75 cups (178 ml) heavy cream
- 0.5 cups (118 ml) milk
- 0.25 cups (59 ml) strong brewed coffee or espresso
- 3 whole egg yolks
- 3 tbsp granulated sugar
- Pinch of salt
- 2 tbsp dark rum
- 0.25 cups (59 ml) heavy cream
- 1 tbsp powdered sugar
Instructions
- Combine the cream, milk, coffee, egg yolks, sugar, and salt in a blender; blend until smooth.
- Rinse the blender and add the chocolate; set aside.
- Pour the mixture into a pot and cook over medium heat, whisking constantly, until slightly thickened (about 5-7 minutes).
- Strain the hot mixture through a mesh strainer into the blender over the chocolate.
- Add 2 tablespoons of rum and blend for about 1 minute until the chocolate is melted and the mixture is smooth.
- Pour the mixture into serving dishes.
- Whisk heavy cream with powdered sugar until peaks form.
- Chill the mixture in the refrigerator for 2-3 hours until set.
- Serve with whipped cream and a garnish, if desired.
Notes
- For a richer flavor, use dark chocolate with a high cocoa percentage (70% or higher).
- If you don’t have Diplomatico rum, substitute with another dark rum or even a teaspoon of vanilla extract.
- To prevent the pot de crème from becoming grainy, make sure the chocolate is completely melted and the mixture is thoroughly blended before chilling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 150
Frequently Asked Questions
Can I make these pot de cremes without rum?
Yes. Replace the dark rum with an equal amount of vanilla extract or simply leave it out. The chocolate and coffee carry plenty of flavor on their own.
Why do you strain the custard before blending with the chocolate?
Straining removes any small bits of egg that may have cooked during the stovetop step. It ensures a completely smooth, velvety texture in the finished pot de creme.
How far in advance can I make these?
They keep well in the fridge for up to 3 days, covered tightly. Add the whipped cream topping just before serving so it stays light.
