Pots de Crème au Chocolat (Chocolate Custard Pots)
Dark chocolate melted into warm vanilla custard and chilled until soft, silky and deeply chocolatey.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min + chilling
- LevelEasy
- Costabout £1.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made egg custard (creme anglaise, see the base recipe). If it has been chilled, tip it into a small pan.
- 2
Warm the custard over the lowest heat for 3 to 4 minutes, stirring, until steaming but not bubbling.
4 min - 3
Take the pan off the heat. Add the chocolate and leave for 1 minute, then stir slowly until completely smooth and glossy.
- 4
Stir in the vanilla and sea salt. Pour into four small pots or espresso cups.
- 5
Cool for 30 minutes at room temperature, then chill for at least 3 hours until softly set.
180 min - 6
Whip the cream with the icing sugar to soft peaks. Top each pot with a spoonful of cream and a few raspberries.
Tips
- Use chocolate with at least 70% cocoa. Milk chocolate makes the pots too sweet and too soft to set.
- If the chocolate looks grainy, whisk in a spoonful of hot milk until it smooths out.
- Serve the pots at room temperature for 10 minutes before eating for the best silky texture.
Storing and freezing
Keep covered in the fridge for up to 2 days. Do not freeze.
Questions
Are chocolate pots de crème gluten free?
Yes, as long as your dark chocolate has no gluten ingredients. The custard base has no flour. They contain egg, milk and cream, so they are not dairy free or egg free.
Why are my pots runny?
The chocolate was too low in cocoa or the pots were not chilled long enough. Chill for 3 hours at least, and use 70% dark chocolate, which sets more firmly.
Can I make them the day before?
Yes. They are best made a day ahead, covered with cling film and chilled. Add the cream and raspberries just before serving.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
