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Chocolate pot de crème for one served in a dessert dish topped with whipped cream.
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Chocolate Pot de Crème For One

This chocolate pot de crème is a rich French-style chocolate custard made for one. Thick, creamy, and deeply chocolatey, it’s made on the stovetop with no baking required.
Prep Time5 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: French
Diet: Gluten Free
Keyword: chocolate custard, chocolate pot de crème, pot de creme, pots de crème
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
If doubling the recipe, use a 2-quart saucepan.

Nutrition

Serving: 1serving | Calories: 671kcal | Carbohydrates: 47g | Protein: 10g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 262mg | Sodium: 53mg | Potassium: 490mg | Fiber: 5g | Sugar: 38g | Vitamin A: 1247IU | Vitamin C: 0.4mg | Calcium: 172mg | Iron: 4mg

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