This post may contain affiliate links. Please read our disclosure policy.
This easy chocolate custard is a smooth, creamy dessert inspired by classic French pot de crème, made with simple ingredients and a straightforward blender method. It’s rich without being heavy and sets up beautifully in the fridge.
This is the kind of dessert that works just as well for a quiet weeknight treat as it does for serving after a dinner with friends. Most of the effort happens up front, and the rest is hands-off while it chills.
The texture is soft and spoonable, not baked, not frozen, and not an ice cream base, just a simple, easy dessert that is worth making.
Read This Before Starting
- What this is: A chilled chocolate custard, not a pudding and not an ice cream base.
- How it’s made: The custard is cooked briefly on the stovetop, then blended until smooth.
- Equipment needed: A blender is recommended for the silkiest texture.
- Timing: The dessert needs at least 2 hours to chill before serving.
- Make-ahead friendly: This recipe is naturally gluten-free and can be made ahead.
Is This Ice Cream or Pudding? Not Quite
This is a chilled chocolate custard inspired by French pots de crème. It’s smooth, rich, and spoonable, with a texture that’s more refined than pudding but not as airy as mousse.
Unlike ice cream custard, this dessert is not churned or frozen. The egg yolks are gently cooked with milk and cream, then blended with chocolate to create a silky base that sets as it chills, making it a simple French-style dessert that feels special without being complicated.
Ingredients You’ll Need
This recipe uses a short list of familiar ingredients that come together into something rich and satisfying.
Semi-sweet chocolate provides the main flavor, so quality matters. Do not use chocolate chips.
Whole milk and heavy cream create the custard base. This combination keeps the texture rich but not overly dense.
Egg yolks give the custard structure and that classic, creamy mouthfeel.
Granulated sugar lightly sweetens the custard without overpowering the chocolate.
Kosher salt balances the sweetness and deepens the chocolate flavor.
Vanilla extract rounds everything out and adds warmth.
For serving, freshly whipped cream adds contrast and makes the dessert feel complete.
How to Make Easy Chocolate Custard
This comes together in a few simple steps and doesn’t require any special techniques or equipment beyond a blender.
Step 1: Blend the chocolate base
Add the chopped chocolate to a blender and set aside.
Step 2: Cook the custard mixture
In a medium saucepan over medium heat, whisk together the milk, cream, egg yolks, sugar, and salt. Cook while stirring constantly until the mixture thickens slightly and is just shy of boiling. It should coat the back of a spoon.
Pro tip: Keep the heat moderate and stir continuously to avoid scrambling the eggs.
Step 3: Blend until smooth
Remove the saucepan from heat and stir in the vanilla. Pour the hot custard mixture over the chocolate in the blender. Let it sit for 2 minutes, then blend until completely smooth.
Step 4: Chill
Divide the custard evenly between 4 to 5 small ramekins or glass jars (about 6-ounce size). Refrigerate until set, about 2 hours.
Step 5: Optional toppings
To make homemade whipped cream, add the cream and confectioners’ sugar to a large bowl and whip until soft peaks form. Spoon or pipe over the chilled custards and finish with chocolate shavings if desired.
Expert Tips and Variations
These tips focus on small details that make a big difference and help you get a smooth, creamy custard every time.
- Use a chocolate bar, not chips: Chocolate chips contain additives that prevent smooth melting and can leave the custard grainy. A baking chocolate bar melts cleanly and gives the best texture.
- Watch the heat: The custard should be hot and slightly thickened, but never boiling. If you see steam and the mixture coats the back of a spoon, it’s ready.
- Don’t judge the texture warm: The custard will look loose when it’s hot. It firms up as it chills, so resist the urge to keep cooking it.
- Make it ahead: This dessert actually improves with time. Making it a day in advance gives the custard plenty of time to set and develop flavor.
- Optional flavor tweaks: Swap semi-sweet chocolate for bittersweet, or add a small pinch of espresso powder to deepen the chocolate flavor without making it taste like coffee.
Serving Ideas
This dessert is rich on its own, so simple pairings work best. Think light, crisp, or just a little textured to balance the custard.
- Fresh berries: Raspberries, strawberries, or blackberries add brightness and cut through the richness. A simple berry fruit salad works especially well here.
- Something crisp: Biscotti, shortbread, or thin chocolate cookies work well here. Mini churros are also a great option for scooping and add a fun contrast to the custard.
For a slightly dressed-up option, finish with whipped cream and shaved chocolate and serve as-is.
Storage, Freezing, and Reheating
Store covered custards in the refrigerator for up to 3 days. This dessert is best enjoyed chilled and does not freeze well due to the custard base.
FAQs
No. This custard is richer and smoother than pudding because it’s made with egg yolks and cream instead of cornstarch. It’s also not frozen or churned like ice cream. The custard is cooked gently on the stovetop, blended, and then set in the refrigerator.
A blender gives the smoothest result, but an immersion blender will work if needed. Blend while the mixture is still hot for best results.
This recipe makes about 4 to 5 servings. Six-ounce ramekins work best, but small jars or other heat-safe cups are fine too.
You can make this custard up to one day in advance. It sets fully as it chills and holds its texture well in the refrigerator.
More Chocolate Desserts Worth Making
If chocolate desserts are your thing, here are a few more easy, reliable options.
- Easy Microwave Mug Brownie
- Flourless Chocolate Cake with Chocolate Ganache
- Chocolate Molten Lava Cake
- German Chocolate Brownies
- Double Chocolate Cake with Raspberry Buttercream
Made this recipe Easy Chocolate Custard? Leave a review and let me know how it turned out.
Easy Chocolate Custard (Pot de Crème)
Equipment
- blender
Ingredients
- 6 ounces high quality semi-sweet chocolate, chopped*
- 1 cup whole milk
- 2/3 cup heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
For the whipped cream topping:
- 3/4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Optional chocolate shavings, for serving
Instructions
- Add the chopped chocolate to the blender.
- In a medium saucepan set over medium heat, whisk together the milk, cream, egg yolks, sugar and salt. Cook, stirring constantly with a heatproof spatula until the mixture is thickened and almost boiling, about 6 to 8 minutes. The mixture should be thick enough to coat the back of a spatula or wooden spoon.
- Remove from the heat and stir in the vanilla.
- Pour the warm mixture over the chocolate in the blender. Let rest 2 minutes to allow the chocolate to melt.
- Cover and hold the lid with a thick kitchen towel. Blend until smooth, scraping down the sides of the bowl as needed.
- Divide the chocolate mixture between 4 to 5 ramekins or small cups. Refrigerate until set, about 2 hours. Top with whipped cream and shaved chocolate, if desired.
- To make the whipped cream, whisk the heavy cream in a large mixing bowl until soft peaks form. Add the sugar and whisk until stiff peaks form.
Notes
- Use a good-quality chocolate bar, not chocolate chips, for the smoothest texture.
- A blender gives the silkiest result, but an immersion blender can work if needed.
- The custard will look loose when warm and firms up as it chills.
- This dessert needs at least 2 hours in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t imagine anyone not liking this dessert. I’m going to make it. Which chocolate bar do you recommend?
Hi Renee! I use any high quality baking bar (in the baking aisle at a major grocery store). I like using Ghirardelli baking bars because it’s great quality and affordable.
I want to make this on the weekend. Will semisweet chocolate chips work or is it better to use bars?
Hi Cindy! We recommend high quality chocolate bars for this recipe.
Such a delicious recipe and the perfect portion!
So easy and delicious. I have used all different types of chocolate. Almost a no fail recipe. You just have to keep an eye on the eggs and cream.