Pots de Crème are rich, creamy, pudding-like desserts most commonly made with chocolate. This version balances that richness with the addition of skyr (Icelandic yogurt) or greek yogurt and orange zest. It is SO delicious and perfect for a date night in or Valentine’s day celebration.
What Are Pots de Crème?
Pots de crème are a French dessert similar to a pudding. The name translates to “pot of cream” referring to the actual pudding and the pot itself. Traditionally, they were served in cute little porcelain pots, but you can use any sort of ramekin or small glass jar that you like.
What Makes This Recipe Special
- These clever pots de crème use the help of a blender to yield a smooth and creamy texture. This smart tip comes from the Cafe Sucre Farine!
- The chocolate, egg, orange zest, and other flavorings are blended up first and broken down into small bits.
- Then, boiling hot cream is slowly poured as the blender continues running, melting the chocolate and turning the mixture into a smooth liquid the consistency of thickened hot chocolate.
- After a few hours in the fridge, the pots de creme set into a creamy, velvety pudding. Here, the addition of creamy skyr offers a slight tang to the pudding, cutting its richness.
For more chocolaty desserts, try my chocolate sables, amaretto hot chocolate, or homemade oreo ice cream.
Key Ingredients
Let’s talk through essential ingredients.
- Chocolate: I call for a mix of semi-sweet chocolate chips and 70% cacao bittersweet chocolate. I love the combination of semi-sweet chocolate and bittersweet chocolate to give this an edge of additional sweetness. If you prefer darker chocolate desserts, you can use all bittersweet chocolate.
- Orange Zest: Orange zest adds a bit of brightness to the pudding — and I love the combination of citrus with chocolate.
- Skyr or Greek Yogurt: This recipe can be successfully made with skyr or greek yogurt, just make sure to use full-fat.
- Heavy Cream: Heavy cream and skyr smooth out and produce a creamy texture for this pudding.
How to Make Pots de Creme
Step 1: Remove from the skyr or greek yogurt from the fridge and set aside. This step ensures that the yogurt warms to room temperature and prevents curdling when added to the warm chocolate-cream mixture.
Step 2: Add the chocolates, salt, vanilla, egg, sugar, orange zest, and espresso powder to a stand blender. Blend until everything comes together into a chunky mass. Remove the blender cap from the blender and place a funnel into the opening.
Step 3: Heat the heavy cream in the microwave until it is vigorously boiling.
Step 4: With the blender on, pour the cream through the funnel until the mixture becomes smooth and creamy.
Step 5: Mix the skyr/yogurt into the chocolate mixture and divide amongst ramekins.
Step 6: Chill for at least 3 hours (up to 1 day in advance). Remove from the fridge and top with your desired toppings, like flaky salt, raspberries, strawberries, or whipped cream. Enjoy chilled or serve at room temperature.
Serving and Storage Instructions
Serving Instructions: You can serve pots de crème chilled or at room temperature. I prefer serving them chilled because it cuts the richness of the dessert nicely! But you can also thaw them for 10 to 15 minutes at room temperature for a slightly softer consistency.
Storage and Make-Ahead Instructions: Pots de Crème can be stored in the fridge for 2-3 days. I recommend making them up to a day ahead of time. If you do serve them with whipped cream, prepare the whipped cream just before serving.
Recipe FAQs
Unfortunately, no! You need a stand blender with a removal blender cap so that you can simultaneously run the blender while adding the hot cream; this prevents the egg from curdling and ensures a velvety texture.
You can — I’ve done it myself; just note that there may be some splattering so proceed with caution.
Absolutely! You can just pour the whole mixture into a larger container. Note that it may take a couple of extra hours to set because of the larger volume.
Tips & Tricks
- Use a Scale: For the most accurate results, use a scale. I tested this recipe exclusively with a scale (except for the smaller amounts that are listed in teaspoons or tablespoons), but I have included a converter button on the recipe card if you don’t have one.
- Use Full-Fat Products: This is not a recipe where you want to substitute the dairy products for low-fat! The fat is necessary to produce a rich, creamy custard-like texture; otherwise it may be too runny.
- Wrap a Towel Around the Funnel: To prevent any unnecessary splattering while you add the heavy cream, wrap a kitchen towel around the funnel in your non-dominant hand as you pour.
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Chocolate Orange Yogurt Pots de Crème
Equipment
- Funnel, optional but highly recommended
- 4 to 6 4-ounce ramekins or small glasses or cups
Ingredients
For the pots de crème:
- 4 ounces skyr or greek yogurt, full-fat/whole milk
- 4 ounces semi-sweet chocolate chips
- 2 ounces bittersweet chocolate, 70% cacao | finely chopped
- ¼ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 large egg, 50 grams without the shell
- 37 grams granulated sugar
- Zest from 1 orange
- ¾ teaspoon espresso powder, or ground espresso
- 120 ml heavy cream
For serving (optional, but recommended!):
- Flaky salt
- Candied orange peels, raspberries, or strawberries
- Whipped cream
Instructions
- Remove the skyr or greek yogurt from the fridge and set aside.
- Blend the ingredients: To a stand blender, add 4 ounces semi-sweet chocolate chips, 2 ounces bittersweet chocolate, ¼ teaspoon kosher salt, 1 tablespoon pure vanilla extract, 1 large egg, 37 grams granulated sugar, Zest from 1 orange, and ¾ teaspoon espresso powder. Blend for 30 seconds, then scrape down the sides. Blend again, for an additional 30 seconds, or until the chocolate has broken down into small pieces and formed a thickened, chunky mixture.Note: Don’t worry if the mixture is not smooth, as it will become smooth once you add the hot cream.
- Prepare the funnel: Turn the blender off and remove the blender cap. Place a small funnel in the blender cap opening and keep a kitchen towel nearby. Note: If you don’t have a funnel, you can still proceed with the recipe – just note you may have some splattering so please be cautious!
- Boil the cream: Add 120 ml heavy cream to a large microwave safe measuring cup. Microwave for 1 – 2 minutes, or until the heavy cream is vigorously boiling (you’re looking for about 212 °F/100 °C and lots of large bubbles).
- Pour in the cream: Hold a towel in your non-dominant hand and create a wall around the funnel with the towel (this helps prevent any splattering). Turn the blender on, then slowly pour the hot cream through the funnel.
- Blend the mixture: Once all of the cream has been added, turn the blender off and scrape the sides as needed to incorporate any unmixed bits of chocolate.Continue blending until the mixture is smooth and velvety, like thick hot chocolate, about 1 – 2 minutes.
- Sieve the mixture: Pour the chocolate mixture through a fine mesh sieve into a medium bowl (this helps remove any unincorporated bits of chocolate or egg), then stir in 4 ounces skyr or greek yogurt until combined.
- Refrigerate: Divide mixture amongst 4 to 6 small ramekins or glasses. Refrigerate, uncovered, for at least 3 hours, or until firm.
- Serve: Top pots de crème with your desired toppings and serve!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
