Sous Vide Chocolate Pots de Crème
Sous Vide Chocolate Pots de Crème
Pot de crème is a French bistro classic: a dense, egg-yolk-thickened chocolate custard, richer and silkier than a starch-set pudding, traditionally baked in small lidded pots set in a water bath. That oven bain-marie is temperamental - a few unwatched minutes either way and the custard slips from silky to curdled. Cooking it sous vide instead removes that risk: an immersion circulator holds the water at a fixed, gentle temperature, so the egg yolks finish perfectly set without ever getting hot enough to scramble.
The custard itself is just chocolate, heavy cream, egg yolks, sugar, and a pinch of salt - no starch, which is what separates a real pot de crème from a cornstarch-thickened pudding. A little instant espresso powder is a common trick for deepening the chocolate flavor without making the dessert taste like coffee, and it disappears entirely if you’d rather leave it out. Straining the finished custard before it goes into the jars is what gives it that glassy, lump-free texture, catching any bits of unmelted chocolate or cooked egg along the way.
Jars, not bags, are the standard vessel for pot de crème, and the lids matter: screwed on finger-tight rather than fully sealed, they let trapped air vent as the jars heat, which is what keeps the glass from cracking under pressure. The custard should still have a gentle jiggle in the center when it comes out of the bath - it firms up the rest of the way as it chills.
Because it needs several hours in the fridge to fully set, pot de crème is always made ahead, which is what makes it such an easy dinner-party dessert - cook and chill it the day before, then serve straight from the jar with whipped cream, a scattering of chocolate shavings, or a few flakes of sea salt on top.
Ingredients
Serves 4-6
- 170 g bittersweet chocolate, 60-70% cacao, finely chopped (or dark chocolate)
- 360 g heavy cream
- 5 egg yolks, large (about 90 g)
- 37 g granulated sugar
- ¼ tsp fine salt
- ¼ tsp instant espresso powder, optional
- 1 tsp vanilla extract, optional
Directions
Fill a large pot or container with water, clip on the immersion circulator, and set it to 165°F (74°C). While the bath comes up to temperature, combine the chopped chocolate and heavy cream in a saucepan over medium heat, or in a microwave-safe bowl in short bursts at 50% power, stirring until fully melted and smooth. Stir in the espresso powder, if using.
In a separate bowl, whisk the egg yolks, sugar, and salt together until smooth, then whisk in the vanilla extract, if using. Temper the yolk mixture into the warm chocolate-cream, adding it gradually and whisking constantly so the yolks don’t scramble on contact with the heat, until the two are fully combined.
Strain the custard through a fine-mesh sieve into a pitcher or measuring cup - this catches any bits of unmelted chocolate or cooked egg and leaves the custard silky rather than grainy. Divide it evenly among four to six small, lidded jars (4 oz/120 ml wide-mouth jars for six portions, or slightly larger jars split four ways), leaving about ½ inch (1 cm) of headspace, then tap each jar gently on the counter to knock out any air bubbles.
Close the lids finger-tight only - snug, but not fully tightened, so trapped air can vent as the jars heat instead of building up pressure that cracks the glass. Lower the jars into the water bath so they’re fully submerged, stacking them if needed as long as every jar stays underwater, and cook for 60-75 minutes; smaller 4 oz jars are ready toward the shorter end, larger jars need the full 75 minutes.
Lift the jars out and let them cool on the counter for about 20 minutes, then refrigerate, still sealed, for at least 4 hours or overnight until fully chilled and set. The custard should still have a slight jiggle in the center straight out of the bath - it firms up completely as it chills.
Serve the pots de crème chilled, straight from the jar, topped with whipped cream, chocolate shavings, or a pinch of flake sea salt.
Notes
For a leaner, less chocolate-forward custard, drop the chocolate to about 5 oz (140 g) and add a splash more cream.
If using kosher salt instead of fine salt, use about double the amount.
Topping options: lightly sweetened whipped cream, chocolate shavings or curls, a pinch of flake sea salt, or crushed toasted nuts.
Keeps refrigerated, covered, for 3-4 days - hold off on any topping until just before serving.
See Also
All about vanilla egg creams and custards
Beef Cuvette - Red Meat Sous Vide
Chocolate Mousse - no cream
Chocolate Sauce
