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Coffee and Chocolate Pot de Creme

This rich pot de creme is filled with velvety chocolate and notes of coffee that balance perfectly. This dessert is sweetened with Splenda, so you can enjoy it guilt-free!

If this creamy dessert makes you hungry, you’ll also love this panna cotta with strawberry sauce, my classic creme brulee recipe, and this incredible passion fruit panna cotta.

{This post was created as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}

Coffee and chocolate pot de crème in two bowls topped with whipped cream and chocolate shavings.

Chocolate Pot de Creme

Whether you are looking for a dessert for a holiday party or simply something to quell a craving, this chocolate pot de creme will hot the spot! Every spoonful explodes in your mouth with chocolate flavor—I can’t get enough of these!

These little chocolate pot de cremes (little pots of cream) are very quick and easy to make. They only take about 15-20 minutes to put together. The hardest part of this recipe is actually waiting for them to set.

What does chocolate pot de creme taste like?

Pot de creme is from the same flavor profile category of as crème brûlée, flan or baked custard, so if you like any of these, you will definitely enjoy this chocolate pot de creme.

Just like any kind of chocolate dessert, this one really benefits from using good quality chocolate. Since the chocolate is the main flavoring agent, the quality of your chocolate will directly affect how this tastes, so splurge if you can. If there’s a chocolate bar you like, use a couple of them to make up the quantity needed for the recipe for the best flavor.

Don’t forget that in this recipe, while you’re splurging on the chocolate, you can still save up on some calories by using the SPLENDA Naturals sweetener.

This sweetener gets its sweetness from Reb D, which means no bitter aftertaste, just great sweet flavor. It is also natural, which SPLENDA defines as no added flavors or colors, no preservatives, and only non-GMO ingredients. Check out SPLENDA’s recipe collection of other stuff you can make with their no-calorie natural sweeteners made with stevia extract.

Two bowls of chocolate pot de creme with chocolate squares on top

How to Dress Up this Pot de Creme Recipe

By the way, you can dress this dessert up or down, depending on how you like it. Some good toppings for this pot de creme recipe could be:

  • whipped cream
  • chocolate shavings
  • caramel
  • roasted hazelnuts (chopped)
  • cookie crumbs (for texture)
  • raspberries or any berries
  • praline or chopped chocolate candies

This pot de creme recipe really doesn’t need anything else, but I thought I’d give you those options anyway to change it up!

How to Make Pot de Creme

For detailed recipe instructions see the recipe card bottom of the post.

Yield: 6-8 servings

Ingredients for Pot de Creme

  • whole milk, boiling hot
  • heavy cream, boiling hot
  • chopped milk chocolate or milk chocolate chips
  •  chopped dark chocolate or dark chocolate chips
  • egg yolks
  • vanilla extract
  • instant coffee powder or shots of espresso
  • SPLENDA® Naturals Stevia Sweetener or granulated sugar 

To serve:

  • Whipped Cream
  • Caramel
  • Chocolate Shavings
  • Roasted, Chopped Hazelnuts

Ingredients for pot de creme including chocolate, egg yolks, creme, splenda

How to make the Coffee and Chocolate Pot de Creme:

  • In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat.
  • Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the vanilla extract to the milk mixture. Stir until the espresso powder dissolves.

making a pot de creme dessert with espresso powder, chocolate, and splenda

  • To the egg yolks add about 1/2 a cup of the hot milk mixture and quickly stir, then add another 1/2 cup and quickly stir again.
  • Now add the egg mixture to the rest of the milk mixture and stir again.

Egg yolks being added into pot de creme recipe.

  • Place the saucepan over medium heat again and constantly stirring, cook until the pot de creme mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixture coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
  • Add both the 1.5 cups milk chocolate and 1/2 cup dark chocolate to the thickened hot custard. Let sit for 1 minute.

Making the pot de crème with chocolate chip morsels

  • Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.

Thick chocolate pot de crème in a saucepan and a whisk.

  • Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.

A bowl of coffee and chocolate pot de crème topped with caramel sauce and a metal spoon.

  • Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
  • Can be made ahead of time and stored covered, in the refrigerator up to 2 days.

Scroll to the bottom for the full recipe with precise ingredient amounts.

Some other great Desserts:

Coffee and Chocolate Pot de Creme

Coffee and Chocolate Pots de Creme Recipe | Let the Baking Begin!
5 from 1 vote

A thick and smooth coffee & chocolate dessert recipe perfect as an individual dessert!

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: coffee and chocolate pot de creme, pot de creme
Calories: 44 kcal
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 8 servings

Ingredients

Ingredients:

  • 1 8 oz cup whole milk, boiling hot
  • 1 8 oz cup heavy cream, boiling hot
  • 1 1/2 10 oz cups chopped milk chocolate or milk chocolate chips
  • 1/2 3 oz cups chopped dark chocolate or dark chocolate chips
  • 5 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp instant coffee powder or 2 shots of espresso
  • 5 packets of SPLENDA® Naturals Stevia Sweetener

To serve:

  • Whipped Cream
  • Caramel
  • Chocolate Shavings
  • Roasted Chopped Hazelnuts

Instructions

  1. In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat. Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the 2 tsp vanilla extract to the milk mixture. Stir until the espresso powder dissolves.

  2. To the egg yolks add about 1/2 a cup of the hot milk mixture and quickly stir, then add another 1/2 cup and quickly stir again. Now add the egg mixture into the rest of the milk mixture and stir again.

  3. Place the saucepan over medium heat again and constantly stirring, cook until the mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixtures coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
  4. Add both the 1.5 cups milk chocolate and 1/2 cup dark chocolate to the thickened hot custard. Let sit for 1 minute.

  5. Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.
  6. Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.
  7. Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
  8. Can be made ahead of time and stored covered, in the refrigerator up to 2 days.
Nutrition Facts
Coffee and Chocolate Pot de Creme
Amount Per Serving
Calories 44 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 122mg41%
Sodium 6mg0%
Potassium 21mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 2g4%
Vitamin A 162IU3%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • april lusk

    I just came across this recipe! Thank you so much for using sugar alternative. I am type 2 diabetic now and sweets are my thing!! (So are carbs but I’m learning!) It’s nice to see a sugar substitute being used. I’m glad things are much easier using it in reg. Recipes! Bookmarked this site and LOVE LOVE LOVE many recipes featured! ❤️

    · Reply
  • […] Coffee and Chocolate Pot de Creme- Little pots of chocolate cream heaven. […]

    · Reply
  • […] milk, where the eggs themselves are the thickening agent.       Examples: creme brule, flan, pot de creme, creme […]

    · Reply
  • […] form of self-care, because you can enjoy it alone or with loved ones. In her recent post on Let the Baking Begin, Marina offered up a chocolate dessert that’s low on added sugar, so it feels indulgent but […]

    · Reply
  • Love creme brûlée, will love this for sure!

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