Rich Chocolate Pots de Crème for Valentine’s Day is a thick, silky and deeply chocolatey make-ahead decadent dessert.

Thanks to a simple stovetop technique, there’s no baking required with this version of the classic French dessert — just pour the chocolate custard into some cute containers, refrigerate until chilled and serve.

This recipe for Chocolate Pots de Crème yields custards that are a chocolate lovers delight.

You need just a handful of ingredients for this luscious dessert! 

Heavy Cream and Whole Milk: for a rich consistency. 

Egg Yolks: at room temperature. Save the egg whites to make meringues.

Chocolate: bittersweet chocolate or semisweet, whatever you prefer.

Espresso Powder: amplifies the chocolate without giving it a coffee flavour. This is optional. 

This dessert is rich and elegant and is whipped up in just a few minutes! Waiting for them to chill is the hardest part.

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Chocolate Pots de Crème

Course Dessert

Ingredients

• ½ cup heavy cream
• ½ cup whole milk
• 3 large egg yolks
• 3 ounces semisweet chocolate, chopped
• ½ tsp espresso powder optional
• ¼ tsp kosher salt

Instructions

• Add the cream and milk to a saucepan over medium heat. Whisk occasionally until it starts to simmer with bubbles along the edges, then remove from the heat.
• Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl to temper the eggs. Don’t pour too fast or the eggs will curdle.
• Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 2 minutes, or until the custard is slightly thickened. Turn off the heat.
• Add the chopped chocolate, espresso powder (optional) and salt to the custard. Let the chocolate melt for a minute, then whisk until completely smooth.
• Strain the mixture through a fine mesh strainer into a bowl with a pour spout, to remove any clumps.
• Pour into small bowls or ramekins and refrigerate until set, about 2 hours.
• When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish and serve.