Try this wickedly delicious, rich, and creamy Instant Pot Chocolate Pots de Crème. It is so quick and easy to make with just 6 simple ingredients, it's the ultimate chocolate dessert!
What is Pot de Crème?
Pot de Crème is a classic French custard dessert traditionally made with vanilla or chocolate as the custard, dating back to the 17th century. The name literally means "pot of cream" or "pot of custard" it also refers to the petit pots or small porcelain cups, such as ramekins, in which the dessert is served.
The traditional process of pots de creme is quite lengthy but this no-bake chocolate pot recipe is quick, easy, and incredibly simple to make from your own home and is the perfect "make-ahead" dessert. You can just pop them inside the refrigerator and take them out when ready to be served.
Made with heavy cream, chocolate, sugar, and eggs, topped with whipped cream and a sprinkle of cocoa powder, this rich, velvety smooth chocolate pot de creme makes an impressive dessert for any dinner party or special occasion.
What is the difference between Pot de Creme & Pudding?
While both are milk or cream-based desserts, the pudding is thickened with cornstarch or flour, and pot de creme relies on eggs for it to set. Although slightly similar in appearance, the pudding is more whipped and has a lighter consistency, while pot de creme is thicker and heavier, so the texture is firmer.
What You'll Need
You will need these ingredients for this chocolate pot de creme recipe:
Heavy Cream - also called heavy whipping cream. It is a thick cream that contains about 36-40 percent milk fat content.
Semi-sweet Chocolate - it is a subcategory of dark chocolate made with cocoa and sugar. Choosing high-quality chocolate makes a huge difference as this is the main ingredient of this recipe. You can interchange it with bittersweet chocolate if semi-sweet is unavailable.
Eggs Yolks- use eggs that are fresh as possible. Separate the egg yolks from the whites while the eggs are still cold as they are firmer and less likely to break.
Sugar - also known as white sugar or "regular sugar". It is the most commonly used sugar in baking. You may substitute it with caster sugar, which is finer in texture.
Vanilla Extract - considered an essential ingredient in many desserts. It is used to enhance all the other flavors in the recipe and is typically used in small amounts.
Salt - provides a balance to the sweetness of the chocolate pudding, however, the salty flavor is not discernible.
Cooking Tips in making Chocolate Pots de Crème
- If a microwave is not available for step 1, combine cream, milk, and chocolates in a small saucepan over very low heat, and bring to a gentle simmer. (Do NOT let the mixture boil.) Whisk until chocolate melts and the mixture is smooth. Remove from heat & set aside.
- You could use 2 (1-cup) or 4 (½-cup) ramekins for this recipe.
- The center of the pot de creme will be a little jiggly after cooking, it will set once cooled down.
- Let the chocolate pots de creme cool completely before covering and placing them in the refrigerator. This will prevent water droplets (condensation) from forming on the custard.
Serve and Store
You may enjoy your pot de creme as is or make it extra special with a dollop of whipped cream and a sprinkle of cocoa powder. You may also use creme fraiche, chocolate shavings, sprinkles (jimmies), or chocolate ganache for toppings or garnishing.
To store, tightly cover chocolate pots with plastic wrap and can keep them in the refrigerator for up to 5 days.
If you are a chocolate lover, then this chocolate pot de crème recipe is for you! Give it a try now and let us know how it turns out.
Chocolate Pots de Crème
- Instant Pot
- 1 cup heavy cream
- 4 ounces semisweet chocolate chips or bittersweet
- 2 large egg yolks
- 2 Tbsp sugar
- ½ tsp vanilla extract
- pinch of salt (⅛ tsp)
- 1 cup water
- whipped cream and cocoa powder or chocolate sprinkles for decoration, optional
- In a microwave safe bowl or a glass measuring cup, add cream and chocolate chips. Heat in microwave at high for 10 seconds then stir to melt the chocolate, it might take some time but just keep on stirring until chocolate starts to melt. Repeat heating and mixing as needed but make sure you give the chocolate time to melt while stirring before heating again. Do not overcook the cream and chocolate or it will not set anymore or worse it will be grainy. (see tips for cooking alternative)
- In a large bowl, whisk together egg yolks, sugar, vanilla, and salt. Slowly add the chocolate-cream mixture, while gently whisking until well blended and smooth. Pour the mixture through a strainer into the ramekins, dividing them equally. Cover the top with foil.
- Pour 1 cup of water in the Instant Pot and place the steam rack or trivet. Arrange the ramekins on the trivet.
- Lock the lid in place, making sure the vent is closed. Select High Pressure and set the timer for 5 minutes.
- When the time is done, turn off the pressure cooker and let the pressure naturally release for 10 minutes and then quick-release any remaining pressure. When the valve drops, remove the lid.
- Carefully remove the ramekins/cups from the Instant Pot. Allow to cool on a wire rack, uncovered.
- When completely cool, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To serve, top with whipped cream and dust with cocoa powder and chocolate sprinkles (if using any).
About the Author
Drey loves food and likes trying new things! She has been working with food bloggers providing recipe video content for years.