If you love decadent chocolate desserts, you will be in heaven with this Chocolate Pots de Crème Recipe. These Chocolate Pots are baked in the oven, resulting in a crisp top and a gooey, fudgy decadently rich chocolate center. And as a bonus? They are a lightened up version, so you can enjoy your chocolate dessert without the guilt!
We stopped going out to dinner for Valentine’s day several years ago, it’s just not worth the hassle of babysitters, long waits, and having to eat from “special menus” – (special as in nothing I want, yet twice as expensive, lol.)
We now have a family tradition of a candlelit dinner with the kids. They love it and think it’s very special. Our menu of the last few years has been a heart shaped pizza from a take n’ bake pizza place, salad and a special dessert.
This year, our dessert will be a lightened up version of Chocolate Pots de “Crème”. Though technically, they’re not pots de Crème, they’re more like “pots de agua” since there is no cream or butter in this recipe.
I promise you, these little desserts are so rich and creamy, it’s very difficult to tell the difference. (I challenge you to eat an entire ramekin in one sitting, I could not finish it all at once, and I’m a pro!)
When it comes to desserts, I can’t seem to resist anything creamy, smooth and super sweet. (Like fudge, cheese cake, ice cream…) And if it’s chocolate too? You better hand me that spoon and don’t expect me to share!
Many of the chocolate pot recipes are cooked on the stovetop and are basically a thick pudding served cold. This Chocolate Pots de Crème recipe is more of a baked chocolate custard. They are baked in the oven and served warm. They are moist, decadently fudgy with a crisp top you break to get to the soft fudgy center. I served mine with a dollop of whipped topping (to save on the calories) but they are to die for with a scoop of vanilla ice cream.
The chocolate pots are cooked until just set, though my guess is, if you continued to cook them, they would turn out more like a brownie.
Just look at the fudgy-ness… I was in chocolate heaven!
Pin this amazing Chocolate Pots de Crème recipe here:
If you love decadent chocolate desserts, you will be in heaven with this Chocolate Pots de Crème Recipe. These Chocolate Pots are baked in the oven, resulting in a crisp top and a gooey, fudgy decadently rich chocolate center.
- 1/2 cup baking cocoa
- 3/4 cup plus 1 tbs semi sweet chocolate chips
- 3/4 cup sugar
- 2 tbs all purpose flour
- 3 eggs
- 3/4 cup water
- 1 tbs brewed coffee (You could also use a dark rum or any flavored liqueur, like chocolate, Raspberry, Baileys or Frangelico. I just used coffee.)
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- In small sauce pan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water.
- Stir mixture over low heat until no lumps remain. Raise heat to medium and bring to a boil, stirring constantly for 2 more minutes.
- Remove from heat and stir in chocolate chips, coffee and vanilla until smooth.
- In a larger bowl, beat eggs until slightly thickened, gradually adding sugar and continuously beating until thick.
- Very slowly, fold chocolate into egg mixture.
- Coat eight oven safe ramekins or other small serving cups with cooking spray and divide chocolate between the eight cups.
- Place ramekins in a baking pan and add about an inch of boiling water to the pan.
- Bake uncovered at 350 for about 20 to 25 minutes or until centers are just set.
- Serve with a spoonful of whipped cream if desired.
- Serving Size: 1/8th recipe
- Calories: 241
Keywords: chocolate, dessert