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This chocolate pot de crème is a classic French custard dessert made for one, with a thick, creamy texture and rich chocolate flavor. It looks elegant but comes together easily on the stovetop with no baking required.
Why You’ll Love This Recipe
- Perfectly Portioned for One: A single chocolate pot de crème that can easily be doubled or tripled to make pots de crème for two or more.
- Deep Chocolate Flavor: Made with real semisweet chocolate for a rich chocolate taste.
- No Baking Required: This stovetop pot de crème sets in the refrigerator with no oven needed.
- Foolproof Custard Method: Visual cues guide you so the custard thickens and sets properly every time.
- Thick and Creamy Texture: Richer and smoother than pudding with a classic custard consistency.
Chocolate pot de crème is the kind of dessert that makes you pause after the first spoonful. It’s thick, smooth, and deeply chocolatey. I love how it sets into a silky custard that holds its shape, yet melts the moment it hits your mouth.
What always surprises me is how an elegant dessert like this comes together so simply on the stovetop with just a few ingredients and careful attention. It’s the kind of dessert that invites you to slow down and savor it, spoon by spoon. I think once you try it, you’ll understand exactly why it has earned a permanent place in my kitchen.
If you love small chocolate desserts as much as I do, there are a few more you might enjoy. Try our single serve chocolate lava cake, mini chocolate pie, mini flourless chocolate cake, or chocolate mousse for one. Each one is perfectly portioned and full of chocolate flavor.
Ingredients
If you have any ingredients leftover from this single serve pot de crème recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream: This is what gives the pot de crème its thick, luxurious texture and richness. Use leftover cream in a chocolate cake for one or mini french silk pie. For a dairy free pot de crème, use canned coconut cream.
- Milk: I recommend full fat milk for the creamiest consistency. If making the dairy free version, use coconut milk.
- Egg Yolk: One large yolk thickens the custard and creates that classic velvety texture. Save the egg white for small batch meringues, a mini pavlova, or coconut cream pie for one.
- Chocolate: Use good quality semisweet chocolate such as Ghirardelli or Baker’s Brand for the smoothest melt and best flavor. Use extra chocolate in a chocolate soufflé for one or single serve brownie.
- Sugar: Adds gentle sweetness that rounds out the chocolate flavor and helps the custard thicken smoothly.
- Vanilla Extract: Enhances and deepens the chocolate flavor.
How To Make Chocolate Pot de Crème
These photos and instructions show how to make chocolate pot de crème for one. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the Cream and Milk: Add the cream and milk to a 1 quart saucepan and heat over medium heat until hot. The mixture should be very warm with steam rising, but not boiling.
While the milk heats, whisk the egg yolk and sugar together in a small bowl until smooth.
- Temper the Egg Yolk: Slowly pour a small amount of the hot milk mixture into the egg yolk while whisking constantly. Continue adding the hot milk a little at a time, whisking the entire time, until all of the milk has been incorporated. This process is called tempering and it gently warms the egg so it does not scramble.
- Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly. The custard should begin to thicken in about 1 minute, but focus on visual cues rather than timing. It is ready when the custard coats the back of a spoon. If you run your finger through it, a clear line should remain. This step is essential for proper setting.
- Melt the Chocolate: Remove the pan from the heat and add the chopped chocolate and vanilla. Whisk until the chocolate is completely melted and the mixture is smooth.
- Chill: Pour the chocolate custard into a dessert bowl or ramekin. Refrigerate for at least 2 hours until set.
Expert Tips
- Use good quality chocolate. Bars melt more smoothly than chips and give the custard a better texture.
- Temper slowly and whisk constantly. Add the hot milk and cream a little at a time. Pouring too quickly can scramble the egg yolk.
- Keep the heat at medium. High heat can cause curdling, while low heat may prevent the custard from thickening.
- Watch for visual cues, not the clock. The custard usually thickens in about 1 minute. It should coat the back of a spoon and hold a clear line when you run your finger through it.
- Remove from the heat before adding chocolate. This helps the chocolate melt smoothly without overheating the custard.
- Chill completely before serving. The pot de crème needs at least 2 hours in the refrigerator to fully set.
Serving Suggestions
- Let the pot de crème stand at room temperature for about 15 minutes before serving.
- Top with lightly sweetened whipped cream for a classic finish.
- Add chocolate shavings or curls for extra texture.
Frequently Asked Questions
No. Chocolate pot de crème is a custard with a thicker, richer texture than pudding. It sets with egg yolk and dairy, giving it a smooth, creamy consistency that is more substantial than most puddings.
Some traditional recipes are baked, but this version is made entirely on the stovetop and sets in the refrigerator. No oven is required.
The custard is ready when it coats the back of a spoon. If you run your finger through it, a clear line that does not fill back in should remain.
Yes. Chocolate pot de crème can be made up to 24 hours in advance and stored covered in the refrigerator.
Yes. You can double or triple this recipe to make chocolate pots de crème. Prepare the custard the same way and divide it between small dessert dishes before chilling.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this easy single serving chocolate pot de crème or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chocolate Pot de Crème For One
Equipment
Ingredients
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
- 2 ounces semi-sweet chocolate
- ¼ teaspoon vanilla extract
Instructions
- Heat the Cream and Milk: Add the cream and milk to a 1 quart saucepan and heat over medium heat until very hot and steaming, but not boiling. While the milk heats, whisk the egg yolk and sugar together in a small bowl until smooth.
- Temper the Egg Yolk: Slowly whisk a small amount of the hot milk mixture into the egg yolk. Continue adding the milk mixture a little at a time, whisking constantly, until all of it has been added.
- Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly. The custard should thicken in about 1 minute. It is ready when it coats the back of a spoon
- Melt the Chocolate: Remove from the heat and add the chopped chocolate and vanilla. Whisk until the chocolate is fully melted and the mixture is smooth.
- Chill: Pour into a dessert bowl or ramekin. Refrigerate for at least 2 hours, until set.
- Serve: When ready to serve, let the pot de crème stand at room temperature for 15 minutes. Garnish with whipped cream and chocolate shavings.
Notes
- Use good quality chocolate. Bars melt more smoothly than chips and give the custard a better texture.
- Temper slowly and whisk constantly. Add the hot milk and cream a little at a time. Pouring too quickly can scramble the egg yolk.
- Keep the heat at medium. High heat can cause curdling, while low heat may prevent the custard from thickening.
- Watch for visual cues, not the clock. The custard usually thickens in about 1 minute. It should coat the back of a spoon and hold a clear line when you run your finger through it.
- Remove from the heat before adding chocolate. This helps the chocolate melt smoothly without overheating the custard.
- Chill completely before serving. The pot de crème needs at least 2 hours in the refrigerator to fully set.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
