One Pot, Chocolate Pot de Crème–4 Ingredients!

I feel like a schizophrenic blogger.  Healthy theme, recent Facebook post on endocrine disruptors, then  a seriously decadent Valentine’s Day dessert–a chocolate pot de crème.  Lots of cream, chocolate and egg yolks–would it seem any better if I told you I used organic ingredients?

Easy Chocolate Pot de Creme

Chocolate Pot de Creme–can you believe this is easy to make?

Also in its favor, is the small serving size. This year I bought shot glasses for Christmas party desserts–after stuffing ourselves no one ever wants a big serving.  So when I thought about the richness of the chocolate pot de crème, I decided to use them again. 

And after all…  don’t diet experts tell you not to deprive yourself, but instead watch serving size?  Does that make this healthy? 

Pot de creme, served

Pot de creme, served

A pot de crème is a soft, creamy, egg custard that can be made a variety of ways.  Martha bakes hers like a traditional custard but many on the internet now are pushing an innovation where you partially cook some of the ingredients then blend it all in a blender. 

Trouble is, I absolutely hate cleaning my vitamix when it gets sticky.  So I wondered if I couldn’t just do it all right in the saucepan.  Worked like a charm.  And sooo easy…

Whisk together egg yolks, half and half & sugar

Whisk together egg yolks, half and half & sugar, heat, stirring until thickened

dark chocolate candy bar

Added (organic) dark chocolate candy bar

Stir until melted

Stir until melted, then pour into serving dishes (using a funnel if necessary)

I decorated the dessert with fancy cutout decorations that I actually made myself (more in an upcoming post), but they would be lovely with grated chocolate, or perhaps a chocolate covered espresso bean (in which case I might swap a bit of the half and half for some Kahlua). 

Ah yes, today the dessert, tomorrow the carrots…

Pot de creme, with varied toppers

Pot de creme, with varied toppers

One Pot Chocolate Pot de Creme

One Pot Chocolate Pot de Creme

Yield: 6
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 15 minutes

A decadently rich chocolate dessert that can be made in a single pot. Perfect for holidays.


  • 3 oz dark or milk chocolate, I used an organic dark chocolate candy bar
  • 1 c half & half
  • 3 egg yolks
  • 2 tablespoons granulated sugar


  1. Whisk the half and half, egg yolks, and granulated sugar in a heavy-bottomed saucepan over medium heat. Whisk constantly until the mixture is thick enough to coat a spoon and almost boiling, about 10 minutes.
  2. Add broken up bits of chocolate and continue whisking until melted and well blended. Divide the chocolate mixture among serving dishes (2 1/2 oz shot glasses are great) and refrigerate until set, about 2 hours. (I used a funnel to pour into the narrow glasses)
  3. Top with a spritz of whipped cream and garnish if desired (e.g. grated chocolate bits, chocolate transfer hearts, chocolate covered espresso beans)


To tell if the custard is cooked enough, dip in a spoon to coat, then run your finger down the middle of custard sticking on the spoon. If it is thick enough, it should not run back together .
This made 5 servings in my 2 1/2 oz shot glasses. For larger (or more) servings, you may want to double the recipe.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 46mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 4g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tagged on:

14 thoughts on “One Pot, Chocolate Pot de Crème–4 Ingredients!

  1. Pingback: Strawberry Meringue Dessert | Art of Natural Living

  2. Pingback: Chocolate Transfer Sheets for Professional Desserts (Easy How To) | Art of Natural LivingArt of Natural Living

  3. Lynn

    A delicious, chocolaty dessert with only one pan to clean up afterwards – I don’t think it gets much better than that! Looking forward to trying this. 🙂

  4. cakewhiz

    Mmmmmm… This looks like the perfect dessert to end a romantic Valentine’s day meal. And I can’t wait to see how you did those pretty chocolate decorations 😉

    1. Inger Post author

      I will have to make sure I get out the decoration post then!. It was fun and much easier than many of the lovely things that you do!

  5. Louise

    You are soooooooooo bad! However, considering the weather we have been putting up with, I say go for it!!! Decadence always looks good the thing is it has to taste good too. I’m sure these do!!!

    Thanks for sharing, Inger, you bad, bad, bad girl:) Carrots tomorrow? I don’t think so:)

    1. Inger Post author

      Oh Louise, you know me too well! I expect you are right about the carrots! But I never thought about needing dessert to stay warm. If I need help convincing myself on something like this again, you are soooo the woman I’m turning too!

  6. Karis

    I love the look of shot glass desserts. Where did you get your glasses and can you use regular spoons with them?

    1. Inger Post author

      The shot glasses were 4.99 for six at TJ Maxx–a steal. The spoons fit, except in one glass you need to rotate the spoon slightly sometimes since the glass is just a bit oval 😉 I suppose they are seconds but still a great find. I am starting to need more cupboards though.

Leave a Reply

Your email address will not be published.

css.phpSkip to Recipe