Learn how to make the best milk chocolate pots de crème with this easy recipe. For this stovetop dessert recipe, you will make a crème anglaise, then combine it with chocolate to make a creamy no-bake chocolate dessert that is even smoother and decadent than pots de crème baked in the oven.
This easy pots de crème recipe uses a stovetop method so it is a no-bake dessert that you can make ahead and chill until you are ready to serve it.
The chocolate dessert called "pots de crème" gets its name from the fact that it is served in jars, like pudding. It's similar to chocolate ice cream, made with chocolate, milk and cream, and thickened with egg yolks. The base can be cooked on a stove, like a crème anglaise, or baked in a water bath (bain-marie).
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Ingredients
- milk—use whole milk (3.25 % fat) preferably
- cream—use whipping cream (35 % fat) for this decadent dessert for the smoothest, creamiest texture
- eggs—use large egg yolks
- sugar—use granulated sugar because it will not interfere with the taste of the chocolate
- chocolate—pots de crème can be made with white, milk, or dark chocolate. For this milk chocolate version, I used a chocolate with 41 % cocoa content and that is not overly sweet. I used Alunga chocolate from Cacao Barry, a milk chocolate for dark chocolate lovers.
Please see the recipe card for the exact ingredients and quantities.
The key to simple desserts like this is good quality ingredients, specifically the best chocolate for baking, in this case, the best milk chocolate, which is the star of this dessert recipe. For this recipe, I used Cacao Barry Alunga 41% milk chocolate, which is referred to as milk chocolate for dark chocolate lovers and makes the most unctuous milk chocolate desserts.
Want to grab a bag to see for yourself? If you are located in Quebec, check with your local IGA stores because they should carry it! Or, if you are elsewhere in the world, I recommend ordering online from Vanilla Food Company. They will ship it to you and they have a great selection of Cacao Barry chocolates for you to bake with and enjoy.
Substitutes and Variations
- Chocolate—use a really high quality milk chocolate that you enjoy the taste of for this chocolate dessert since the chocolate is the star and the main flavour. You can make this recipe with any milk chocolate, but you can also make pots de crème with dark chocolate if you prefer.
- Spices, herbs, or tea—infuse the cream/milk mixture with tea or other herbs and spices (like we did for the Earl Grey hot chocolate or the Earl Grey chocolate truffles)
- Vanilla—enhance the chocolate with a little vanilla extract or infuse the crème anglaise with a vanilla bean
- Booze—flavour the custard with a little alcohol after you take it off the stove, like Kahlùa, Grand Marnier, or Amaretto—pick one that pairs well with the chocolate you chose
- Orange—add the zest of an orange to the milk and cream to infuse the crème anglaise with orange flavour and this dessert will taste like a Chocolate Orange
- Dairy-free—I have made dark chocolate pots de crème with coconut milk so you can use your favourite non-dairy milk and cream substitutes, replacing one for the other.
How to Make Pots de Crème on the Stove
Step 1: Combine the eggs with the sugar in a medium bowl (image 1) and whisk them together until the mixture is lightened in colour and very airy (image 2).
Step 2: Meanwhile heat the milk and cream in a saucepan (image 3)on the stove. When the cream is hot, pour it over the whisked egg yolks to temper them (image 4).
Step 3: Transfer the hot custard back to the saucepan (image 5) and cook until the crème anglaise has thickened on low, stirring with a wooden spoon continuously (image 6).
Step 4: Chop the milk chocolate (image 9)and place it in a 4 cup (1 L) measuring cup with a spout and pour the crème anglaise over the chocolate (image 10). Let the mixture stand for 1–2 minutes so the heat transfers to the chocolate, then stir to melt it and combine the chocolate custard into a smooth mixture. You may use an immersion blender to ensure the texture is smooth (image 11) but this will form bubbles, which is not what we want. This is not a chocolate mousse, and should be more like a decadent pudding.
Step 5: Pour the chocolate crème anglaise into jars (image 12). Bang the jars a couple of times to help the bubbles rise to the top. If you notice any air bubbles on the surface, you can use a blow torch (image 13) to quickly pop them (don't linger while torching the surface because you may burn the chocolate!).
Chill overnight before serving.
Crème Anglaise Tips
While it's easy to tell if a pastry cream is done cooking because it will come to a boil, crème anglaise is less obvious. Pastry creams are cooked at a higher temperature and cooked for a brief amount of time, whereas crème anglaise is cooked low and slow. Here's how to tell if your custard sauce is done cooking:
- it will coat the back of a wooden spoon
- the temperature will be around 83 °C
- the foam that may have formed on the surface initially will have disappeared
- when you stir the mixture and lift your spoon out, the custard sauce will almost immediately stop moving.
Garnishes for Pots de Crème
Pots de crème are often served ungarnished, as is, because they are so decadent and intense, they don't need any garnishes. Still, you can jazz them up and make them even better with a few simple toppings:
- Lightly-sweetened whipped cream
- Crumbled cookies (like homemade graham crackers) or even graham cracker crust crumbs—for a little whimsy, you can also top them with toasted marshmallows to mimic s'mores!
Remember, when I made s'more bars years ago? Those were so fun! These s'more chocolate pots de crème are another fun take on the classic summertime dessert. I guess you could call these indoor s'mores recipes because that's what they are: versions of s'mores you can make in the oven or on the stove (with the help of a kitchen torch)!
Pastry Tip: Getting Rid of Bubbles in Custards, Puddings, or Pots de crème
Air bubbles in puddings or pots de crème aren't that big a deal, but let's discuss. Visually, they aren't ideal. More importantly, if you are planning on storing these pots de crème for a few days, air bubbles may reduce the shelf life of the dessert. So, if you find you have a lot of bubbles on the surface of the pots de crème BEFORE they set, you have a few options to get rid of them:
- Tapping the jar on the counter a bunch of times can push the bubbles up to the surface
- Spinning the jar can help pop them (this works for cake batter in cake pans too!)
- Pop them with your finger (if spinning doesn't work)—I have very mixed results with this and I find it frustrating to do
- Pass the mixture through a strainer (this does work quite well sometimes)
- If there are a lot of bubbles on the surface, use a blow torch VERY GENTLY. Just move the torch back and forth very briefly over the surface, never stopping in any one place. The heat of the torch *should* do the trick of popping the bubbles on the surface.
This has to be done when the custard is hot before it has a chance to cool down or set. The faster you do these steps the better because the chocolate will set as the dessert cools down.
Other Pots de Crème Recipes
Pots de crème can be made with any chocolate. Try these baked white chocolate pots de crème, which you can top with whipped cream or even a scoop of sorbet or granita, or this decadent sesame-flavoured dark chocolate pots de crème recipe made with tahini.
If you tried this recipe for milk chocolate pots de crème (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
No-Bake Milk Chocolate Pots De Crème (Stovetop Method)
Ingredients
- 250 mL whole milk (3.25 % fat)
- 250 mL whipping cream (35 % fat)
- 5 large egg yolk(s)
- 50 grams granulated sugar
- 175 grams milk chocolate (41 % cocoa content)
Instructions
- Heat the milk and the cream in a large saucepan.
- Meanwhile, in a large bowl, whisk together the egg yolks with the sugar to lighten them. Chop the chocolate and place it in a separate large bowl. Place a strainer over the bowl with the chocolate.
- When the milk is very hot (almost boiling), take it off the heat and pour it over the whisked eggs and whisk to temper the eggs. Transfer back to the saucepan and heat on medium–low, whisking constantly.
- When the mixture has thickened and reaches a temperature of about 80–83ºC (175–180ºF), take it off the stove and immediately pour through the strainer.
- Let the mixture sit for 2 minutes, then stir slowly to melt the chocolate and form an evenly mixed chocolate custard. Be sure to scrape the bottom! You may want to use a hand blender to smooth it out but this might result in air bubbles.
- Divide mixture between 6 glasses or jars. Place in the fridge and let chill for 4 hours or overnight.
Notes
- For the milk chocolate, I used Cacao Barry Alunga 41% milk chocolate.
- Tricks for checking if your crème anglaise is done cooking
- it will coat the back of a wooden spoon
- the temperature will be around 83 °C
- the foam that may have formed on the surface initially will have disappeared
- when you stir the mixture and lift your spoon out, the custard sauce will almost immediately stop moving.
- Flavour options:
- Spices, herbs, or tea—infuse the cream/milk mixture with tea or other herbs and spices (like we did for the Earl Grey hot chocolate or the Earl Grey chocolate truffles)
- Vanilla—enhance the chocolate with a little vanilla extract or infuse the crème anglaise with a vanilla bean
- Booze—flavour the custard with a little alcohol after you take it off the stove, like Kahlùa, Grand Marnier, or Amaretto—pick one that pairs well with the chocolate you chose
- Orange—add the zest of an orange to the milk and cream to infuse the crème anglaise with orange flavour and this dessert will taste like a Chocolate Orange
- Dairy-free options—I have made dark chocolate pots de crème with coconut milk so you can use your favourite non-dairy milk and cream substitutes, replacing one for the other in this recipe and it will work.
- You can serve pots de crème plain or garnish with crème chantilly or toasted marshmallows. You can also serve them with cookies or sprinkle them with crumbled graham cracker crumb crust.
Nutrition
This post is sponsored by Cacao Barry. I was compensated monetarily and with product.
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