no-bake chocolate pots de crème

styling by Molly Shuster | photo by Morgan Ione Yeager

no-bake chocolate pots de crème

A decadent and comforting make-ahead dessert that’s perfect for entertaining.

  • 2 cups heavy cream

  • 4 ounces semisweet chocolate, chopped

  • 2 tablespoons unsweetened cocoa powder

  • 3 tablespoons sugar

  • 4 large egg yolks, at room temperature

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon vanilla extract

  • Freshly whipped cream, for serving

  1. In top of a double boiler, combine cream, chocolate, and cocoa powder. Heat over lightly simmering water and stir to combine.

  2. Meanwhile, in a medium bowl, whisk together sugar, egg yolks, salt, and vanilla. When chocolate mixture is smooth, very slowly pour it into egg yolks, whisking constantly. Pour mixture back into double boiler and return to heat. Cook, stirring constantly, until mixture has thickened and coats back of a spoon, 5-10 minutes.

  3. Pour into tea cups, small ramekins, or your serving vessel of choice. Allow to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate at least 4 hours or overnight. Serve with freshly whipped cream.

Serves 4-6.

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