Chocolate Pot De Crème is one of those desserts that you talk about for months after eating it. It's one of the best desserts I've ever had and I know you are going to love it, too!
Several years ago, my husband and I went to a fancy BBQ restaurant and pot de creme was on the dessert menu. I know that sounds funny, a fancy BBQ restaurant, but it really was! White table clothes and everything. It was delicious, too!
So, I had no idea what a pot de crème was, but the server said it was decadent and boy was she on the money!
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Chocolate Pot De Crème is, by far, one of my favorite desserts. And before this recipe I had eaten a good pot de crème only once before, at the fancy BBQ joint. I tried and tried to replicate it and followed all kinds of recipes on the internet, but it never came close. It was either gritty or not set. It was also kind of a pain to make. So, for years I didn't try again.
Then, the other day, I wanted something chocolate and I grabbed some ingredients, threw them together and without looking at any recipe, I made chocolate pot de crème without trying! AND, it was exactly like the one at the fancy BBQ joint. It was a glorious moment and I quickly celebrated by eating 2 of them.
What is Chocolate Pot De Crème?
Literally, it is a little cup of cream or custard. Usually these little desserts are served in 4-6 ounce ramekins, but we are going to switch that up today and use 4 ounce canning jars. Since this easy dessert is pressure cooked, we want to make sure we have pressure safe containers. You can find the 4 ounce canning jars or also called jelly jars in most Walmarts, Targets, and even many grocery stores carry them. If you want to purchase them from Amazon, you can, but please know they are often way more expensive. Here are the ones I was able to find on Amazon:
4 ounce canning jars by Ball
Pot De Crème is a French dessert that usually consists of cream, eggs, sugar, vanilla and chocolate, if you are making the chocolate variety. I have read tons of recipes on line that all promise to be easy and just aren't. In principle they are easy, but they don't work as expected. I am so thankful that the Ninja Foodi saved the day AGAIN and gave me back by beloved pot de crème!
By the way it's pronounced, POH- de- krem, not POT-de-Cream. Fancy, right? Fancy, just like that that fancy BBQ joint where I fell in love with a little pot de crème! Speaking of BBQ, I happen to know first hand that pot de crème is VERY good after a good BBQ meal and you find anything better that these Ribs with a Raspberry Glaze. Yummy!
What kind of chocolate can I use?
I used a dark chocolate in this recipe because that is my favorite type of chocolate, not too sweet and not too bitter. You can use milk chocolate, semi sweet chocolate and even bittersweet chocolate if that is your preference.
Whichever chocolate you use, use the same amount of ounces as the recipe calls for. If using milk chocolate or even semi-sweet, you can decrease the sugar if you desire. You can even omit it.
If you use bitter sweet, you can also increase the sugar if you like.
My favorite type of dark chocolate is Ghirardelli and you can find it in most grocery stores or on (affiliate link)Amazon.
Since this dessert is basically a chocolate cream, use the best chocolate you can find and don't use melting chocolate.
How to make Chocolate Pot De Crème
I'm so excited because you are about to love me! Wait until you see how easy this recipe is! Ready?
Pour heavy cream and milk into the inner pot and turn on the sear saute on high and as soon as it starts to bubble, turn the Foodi off. This takes about 5 minutes and I usually get my chocolate into the mixing bowl and separate my eggs while the milk is heating up.
Put the chocolate in a mixing bowl and add the (affiliate link)espresso granules.
Pour the hot cream/milk over the chocolate chips in a medium size mixing bowl and let the heat from the cream/milk melt the chocolate.
Separate three eggs and put the yolks into a mixing bowl big enough to hold the chocolate and cream, too. Add the sugar to the egg yolks and whisk for 5 minutes. You will see the egg yolks start to lighten up. Add vanilla and a pinch of salt. Whisk until incorporated.
Stir the chocolate and cream together until combined and pour in a steady stream into the egg mixture. Whisk continuously while pouring in the chocolate. Then continue to whisk for about 5 minutes or until it starts to thicken some.
Pour the chocolate into the 4 ounce canning jars, allow ¼" space at the top. Put the sealing lids on and screw the ring hand tight. Place the jars in the basket.
Put 1 cup of water in the inner pot and put in the basket. Put the pressure lid on and turn the valve to seal. Pressure cook on LOW for 5 minutes and natural release for 5 minutes. Release the remaining pressure.
When the jars have cooled for a few minutes, place them in the refrigerator and allow them to chill for at least 4 hours.
Top with whipped cream and sprinkles or jimmies.
Serve & Enjoy!
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Chocolate Pot De Creme
Ingredients
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon espresso crystals
- 6 ounces chocolate
- 3 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla extract
- pinch of salt
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Instructions
- Pour heavy cream and milk into the inner pot and turn on the sear saute on high and as soon as it starts to bubble, turn the Foodi off.
- Pour your chocolate chips into a mixing bowl, add the espresso granules and pour the cream/milk over the chips to melt them.
- Separate 3 eggs and place the yolks into a mixing bowl. Add sugar and whip for about 5 minutes or until the egg yolks lighten in color a bit. Add vanilla extract and salt into egg mixture and whisk until combined.
- Allow the chocolate to melt and give it a stir a few times. When completely melted, pour a steady stream into the egg mixture, whisking constantly. Whisk for about 3-5 minutes and you will see the chocolate start to thicken slightly.
- Pour the chocolate mixture into the 4 ounce canning jars, leaving ¼" of space at the top and place the sealing lids on and screw the rings on just hand tight.
- Add one cup of water to the inner pot and set the canning jars in the basket. Put the pressure lid on and turn the valve to seal. Set the pressure to LOW and pressure cook for 5 minutes with a 5 minute natural release. Then release the remaining pressure.
- Place jars in the fridge for at least 4 hours to set up. If you open the lids now, they will look runny, don't worry, they thicken up into a glorious chocolate treat.
- Top with whipped cream and sprinkles or jimmies and serve! Enjoy!
Notes
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of 
experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Ninja Foodi Fresh & Healthy Meals
Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can.
Carol Mcclure
Wow....and I got 7, not six and still had a little over flow....these are fabulous...and can be done with so many different chocolate percentages, as you noted...I used Lindt 70%.
Louise
I'm so glad you like it!
Deb new
This is so delicious I’m going to make it again and again
Louise
I'm so glad you enjoyed it!
MT
Love these. Made them for neighbors during COVID in place of candy and cookies. Also made variation of my grandmother's lemon pie recipe with 3 eggs 3 lemons and 1 can sweetened condensed milk and came out nicely as well. Wondering if you have a recommendation on fridge shelf stable. Thanks.
Louise
I'm not exactly sure what you mean about "fridge shelf stable." If you are asking how long they will last in the fridge, I've had mine for 5 days and they were fine. After that they start to change in texture.
Deborah
Is there a way to convert this to plain old creme brulee? Or do you have a way to make a giant creme brulee? I have not made it for years and I hate making it in the oven.
LOVE your channel!
Louise
You can certainly try to make a creme brulee and pour it into the little glass cups and use low PC to cook it. I haven't tried this yet, so I don't know the timing.
Denise Lesperance
I just made these and I only got barley 5 4 oz and i did follow the recipe hope there good