It will be love at first bite the first time you sink your spoon into this silky smooth, rich yet light Mocha Pot de Crème. With the intense complexity of dark chocolate and mocha flavored sugar, this classic French dessert will win over the chocolate lovers in your life.
Some dishes are beloved classics for a reason, like Crepes Suzette and this velvety chocolate creation. With its incredible texture and minimal ingredients, pot de crème is special enough for any celebration, yet easy enough to make a Tuesday night an event.
Why You’ll Love This Recipe
- Texture – Think of the texture of pot de creme as the best of pudding, creme brulee, and mousse combined. It’s thick and silky smooth, yet somehow light. When you watch how it hugs your spoon as you dive into the ramekin, you’ll know.
- Balance of Flavors – This is sweet, but not overly sweet. The bitterness of dark chocolate brings depth and balance.
- Minimal Ingredients – This dessert relies heavily on baking staples like egg yolks and heavy cream. You probably already have almost everything!
- Make Ahead – For this dessert to set up properly, it needs to chill once it’s been baked. This makes it perfect for making the day before any occasion or special event, as well as for just having a sweet treat on hand.
Mocha Pot de Crème gets a double dose of chocolate both from melted dark chocolate and a special mocha flavored sugar. Other than that just reach for your baking staples and this chocolate baked pudding couldn’t be any easier.
- Egg Yolks – Adds richness to this dessert as well as stability and structure. Gives it a slightly custard like viscosity.
- Javamelts Mocha Sugar – Made with pure cane sugar and natural flavor, Javamelts Mocha Flavored Sugar measures the same as regular sugar. It’s perfect for baking like this chocolate pot de crème while also being delicious in coffee, tea, and cocktails.
- Heavy Cream – Used in both the pot de creme itself and also the chocolate whipped cream. This adds richness but also a light texture.
- Dark Chocolate – Dark chocolate brings complexity. It’s sweet, but not too sweet, and the slight bitterness adds depth.
- Vanilla Extract – Adds a slightly floral note and gives this layers of flavor.
- Salt – Enhances all of the natural flavors of the ingredients and adds balance.
- Freeze Dried Raspberries – Adds beautiful color and a little tang to the whipped cream. You can also use raspberry puree.
How to Make Mocha Pot de Crème
This creamy, custardy, thick chocolate delight comes together with simple techniques and a few easy steps. It is sure to become a favorite for all of the chocolate lovers in your life.
Time needed: 7 hours and 15 minutes
Rich, creamy, and decadent, this classic French dessert is the ultimate creamy confection.
- Mise en Place
Preheat your oven to 300 degrees. Place four 3.5″ ramekins in a baking dish and set aside.
Add the egg yolks, sugar, and salt to a bowl and mix thoroughly until the sugar has dissolved and the egg yolks are a little lighter.
Add the heavy cream and vanilla to a small saucepan over medium heat and bring it to a simmer, but not a bowl. Remove from the heat and add the chopped dark chocolate, stirring until it melts.
While continually whisking slowly add the chocolate cream mixture to the egg mixture. This will prevent the eggs from curdling.
Use a fine mesh strainer to strain the custard mixture into each ramekin.
Pour hot water into the baking dish until it reaches about halfway up the ramekins. Cover the baking dish or the individual ramekins with foil. Allow the pot de creme to bake for 35-40 minutes. The custard should be set but it will still be jiggly in the middle.
Allow the chocolate pot de creme to refrigerate for 4-6 hours. This can be done the day before.
- Finishing Touch
Add the heavy cream and mocha sugar to a bowl and whip until stiff peaks form. Fold in freeze dried raspberries or raspberry puree into the whipped cream. Add a dollop to each ramekin.
You don’t have to use all heavy cream in the custard mixture. You can also do a combination of heavy cream and milk for a slightly lighter texture and flavor profile.
This is the ultimate make ahead dessert! As it chills it will set. This is a dessert that you want to eat cold, or slightly at room temperature. Once they have cooled completely in the refrigerator cover each individual ramekin with plastic wrap to prevent the top from forming a film. They will keep up to five days. No judgement if they’re a midnight snack!
- Ramekins – This recipe makes four 3.5″ ramekins.
- Baking Dish – Pick a baking dish that is large enough to accommodate the four ramekins without crowding them.
- Fine Mesh Strainer – Make sure to strain your custard mixture into the ramekins. This will remove any bits of egg that may have slightly scrambled. It’s all about that velvety texture.
- Whisk – Use a whisk to continually mix as your stream in the chocolate mixture.
- Mixer – A hand or stand mixer makes homemade whipped cream fast and easy!
Top Tip for Mocha Pot de Crème
Be careful when adding your hot water into your baking dish. You want to make sure you only fill the water halfway up the ramekins, and also not to splash into them. The best way to do this is at the oven.
Mocha Pot de Crème
- 4 3.5" ramekins
- 1 baking dish
- 2 mixing bowls
- 1 saucepan
- 1 mixer
- 1 mesh strainer
Mocha Pot de Crème
- 3 egg yolks
- 1/4 cup Javamelts Mocha Flavored Suga
- 1 1/2 cups heavy cream can also do 1 cup heavy cream + 1/2 cup milk
- 6 oz dark chocolate, chopped
- 1 tsp vanilla
- pinch of salt
Raspberry Mocha Whipped Cream
- 1 cup heavy cream
- 2 tbsp Javamelts Mocha Flavored Sugar
- 1 tbsp freeze-dried raspberries, chopped or 1 tbsp raspberry puree
Mocha Pot de Crème
- Preheat the oven to 300 degrees.
- Place 4 3.5" ramekins into a baking dish.
- Add the egg yolks, sugar, and salt to a mixing bowl and mix until the sugar is dissolved and the eggs are slightly lighter in color.
- Add the heavy cream and vanilla to a saucepan on medium heat and bring to a simmer but not a boil.
- Remove from the heat and stir in the chocolate, continuing to stir until it's completely melted.
- Drizzle the chocolate mixture into the egg mixture while continually stirring.
- Use a fine mesh strainer to strain the custard mixture into each ramekin.
- Pour hot water into the baking dish, about halfway up the ramekins. Cover each ramekin or the entire pan with foil.
- Allow the pot de crème to bake for 35-40 minutes. The custard will be set but the center will still be jiggly.
- Let the mocha pot de crème refrigerate for 4-6 hours.
- Top each ramekin with raspberry whipped cream.
Raspberry Mocha Whipped Cream
- Add the heavy cream and sugar to a mixing bowl.
- Mix on high until stiff peaks form.
- Fold in the crushed freeze-dried raspberries.