Sous Vide Pots De Creme (Chocolate)

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An ultra simple, creamy, decadent custard made from cream and chocolate, these sous vide pots de creme are ultra easy and just absolutely incredible!

What is better than am ultra creamy, decadent, chocolatey dessert served in it's own little jar with a dollop of whipped cream?

Not a whole hell of a lot. These chocolate pots de creme are just absolute perfection - cooking them sous vide ensures they come out ultra creamy every time.

Cooking them sous vide basically takes the place of cooking them the traditional way - in a water bath in an oven - where it is hard to keep the temperature regulated. Sous vide eliminates that problem!

Plus, cooking them in individual jars makes them perfect for dinner parties, holidays, or even just plain old portion control.

Not to mention there are so many different flavor options you can add to this recipe too - just scroll down below the instructions or create your very own!

Jump to:

• Why This Recipe Works
• What is Sous Vide?
• Ingredients
• Step By Step Instructions
• Variations and Serving Options
• Expert Tips
• Frequently Asked Questions
• Storage Options
• Recipe
• 💬 Comments

Why This Recipe Works

• Sous vide cooking works perfect for making the creamiest custards - like this sous vide flan, sous vide custard, sous vide creme brulee or even this sous vide cheesecake!
• Using individual jars allows for portion control and easy serving.
• There are only a handful of ingredients, likely already available in your pantry!
• Being able to control the temperature of the water bath ensures they come out perfect (never overdone) every single time.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

How to Prevent Jars From Cracking in the Sous Vide

Jars can crack if they experience thermal shock or too much pressure.

To prevent thermal shock, we place the jars in the water bath before heating the water. This allows the jars to come slowly to temperature, which should keep them from cracking.

Jars can also crack if there is too much pressure. If they are tightened too tightly, they will crack.

To prevent cracking under pressure, we tighten the jars "fingertip tight." What this means is that we tighten the lids until we barely feel it grab the jar. It should be easy to twist the lid back off with your fingertips, hence the term.

It may feel like it's not closed all the way, but as long as you felt that slight grab, it'll be fine.

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Using a high quality dark chocolate will give you the best results here. I try to use 70% cacao as I like the richness that gives the pots de creme.

Instant coffee is actually used to deepen the chocolate flavor - it doesn't actually give the dessert a coffee flavor at all.

Good quality vanilla extract will also help get the best flavor possible for this dessert.

Step By Step Instructions

Heat a sous vide water bath to 162°F (72°C).

Heat the cream and chocolate in a saucepan over medium low heat, whisking continuously until chocolate is combined with cream. Set aside to cool.

Whisk the egg yolks with the sugar and salt until well combined.

Temper the egg yolk mixture by pouring a very small amount (⅛ cup) of the chocolate mixture into the egg yolks while whisking quickly.

Slowly continuing adding more until the egg yolk and chocolate mixtures are fully combined.

Stir in the instant coffee and vanilla.

Pour the mixture into 10 4-ounce canning jars, filled ¾ full. Place the lids on and tighten fingertip tight. **fingertip tight means to tighten the lids until you barely feel the lid grab the jar. Don't tighten any more or the jars may crack under pressure.

Using tongs, place the jars into the water bath and cook for 90 minutes.

Remove carefully (they will be hot) and let cool enough to handle.

Wipe any excess water off the inside of the lids and chill in the fridge for at least 3 hours. Serve with whipped cream and a very light sprinkle of coarse salt.

Variations and Serving Options

While the basic chocolate is absolutely incredible, it can be fun to try some different flavor options:

• Stir in 1-2 teaspoons of fresh orange or lemon zest when heating the chocolate and cream mixture. Strain before mixing with the egg yolks.
• Stir in 1 fresh cinnamon stick (or ½ teaspoon cinnamon) when heating the chocolate and cream mixture. Strain before mixing with the egg yolks.
• Stir in an extra 1-2 teaspoons vanilla extract to give it an extra boost of vanilla flavor.
• Stir in 1 teaspoon of coconut, peppermint, rum, almond, or any other flavor of extract.
• Stir in ¼ to ½ teaspoon cayenne pepper for a spicy chocolate pots de creme (or cinnamon and cayenne for a Mexican chocolate style).
• Stir in chopped toasted nuts or 1-2 tablespoons of nut butter.
• Make it boozy and stir in ⅛ cup bourbon, run, etc.
• Serve with fresh whipped cream on top.
• Top with candied cherries, salted caramel, macerated strawberries/berries, fruit sauce, bourbon soaked fruit or toasted marshmallow.
• Make these vanilla pots de creme by eliminating the chocolate and instant coffee and adding an extra teaspoon of vanilla extract.

Expert Tips

1. Add couple sprinkles of Maldon salt to the top before serving for added flavor.
2. Always let it chill in the fridge for at least 3 hours to allow the custard time to set properly.
3. Do not overtighten the jars as they could crack under the pressure of the water bath.
4. When tempering the egg yolk mixture, make sure the be whisking constantly to avoid cooking the yolks at all.

Frequently Asked Questions

Storage Options

The covered jars can be stored in the fridge for 5-7 days. I do not recommend freezing these sous vide pots de creme.

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