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Chocolate Espresso Pot de Creme Recipe

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Chocolate Espresso Pot de Creme

Pot de crème is an ancient custardy dessert. It’s been around since the 17th century and is part of the impressive French dessert repertoire. Made with eggs, sugar, cream, and milk, they are served in ramekins and have the loveliest, silkiest texture. 

Classic pot de crème is flavored with vanilla, and it tastes a bit like crème caramel or vanilla pudding. Flavored with chocolate and espresso, you’ve got yourself a whole other beast. A chocolate dessert like no other.

These individually served desserts are classy and definitely restaurant-quality, and the secret behind them is using the right ingredients. You want to use high-quality baking chocolate, and I mean the really good stuff. I prefer bitter chocolate as it makes it even more intriguing, but I guess any proper baking chocolate will do.

For the espresso, I use something I never thought I’d add to my coffee-inspired desserts, instant espresso powder. Being a coffee lover myself, I regularly use a proper brew for all my coffee deserts. Still, the pot de crème is very delicate, and messing with the classic recipe ends in watery custards that no one cares to eat.

There are some amazing instant espresso powders out there. They won’t make a great shot of espresso, but they add a pretty good coffee flavor to recipes that can’t handle a shot of the proper coffee.

If you’re not an instant coffee fan, you will become one today. This chocolate espresso pot de crème is a game-changer.


How to Make It

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Serving Size8
  • Energy323 cal


Pot de creme:

Espresso whipped cream:



In a saucepan add the heavy cream, the milk and espresso powder to a boil. Remove from heat and add the chopped chocolate.


In a separate bowl mix the eggs and the sugar, then slowly incorporate your chocolate mixture while stirring.


Preheat your oven at 310°


Pour your mixture into ramekins and place them on a baking tray. Add water to the try and cover with foil. Bake for 30 minutes.


Remove and let the pot the creme ramekins cool completely. Then let them set in the fridge for two hours.


For the espresso whipped cream, whip the cream in your electric stand mixer and incorporate the sugar and instant espresso powder until airy.


Top your pot the creme with a dollop of whipped cream and dust with cocoa powder.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories323
  • % Daily Value*Standard DV
  • Total Fat26 g78 g33.33%
  • Saturated Fat15.2 g20 g76%
  • Cholesterol211 mg300 mg70.33%
  • Sodium29 mg2300 mg1.26%
  • Total Carbohydrate17.9 g275 g6.51%
  • Dietary Fiber2.8 g28 g10%
  • Total Sugars11.8 g
  • Protein5.2 g50 g10.4%
  • Calcium77 mg1300 mg5.92%
  • Iron2 mg18 mg11.11%
  • Potassium99 mg4700 mg2.11%
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