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Dark Chocolate & Cherry Pots de Crème

September 26, 2025

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I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.

Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.

WELCOME!

There’s something undeniably luxurious about a pots de crème. That silky French-style custard that feels like the ultimate indulgence. This version takes it one step further, layering rich dark chocolate with the unexpected burst of cherry balsamic flavor and a hint of orange zest. The result? A dessert that’s decadent, elegant, and perfect for entertaining.

Whether you’re planning a dinner party, hosting the holidays, or simply want to treat yourself to something special, this recipe is one you’ll make again and again. Did I mention that it requires refrigeration, so making it ahead of time is recommended? Consider dessert one less dish you have to stress about.

WHAT TO EXPECT IN THIS POST

  • Ingredients
  • Equipment
  • Step-By-Step Instructions
  • Tips for Success
  • Storage & Make-Ahead Information
  • Frequently Asked Questions
  • Other Recipes You’ll Love
  • Recipe Card

INGREDIENTS

  • 1 1/2 cups heavy cream
  • 3 ounces bittersweet chocolate (60 – 70%), finely chopped
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons black cherry balsamic
  • 1 teaspoon vanilla extract
  • pinch of flaky sea salt
  • zest of 1/2 orange
  • optional : brandied or fresh cherries for garnish

EQUIPMENT

  • Heatproof mixing bowls
  • Small saucepan
  • Whisk
  • Four ramekins or small pots
  • Baking dish for the water bath

STEP-BY-STEP INSTRUCTIONS

  1. Warm the Cream & Melt the Chocolate : In a small saucepan, heat the cream until just simmering. Remove from heat and stir in chopped chocolate until smooth and glossy.
  2. Whisk the Custard : In another bowl, whisk egg yolks and sugar until pale. Slowly temper with a few tablespoons of the warm chocolate cream, whisking constantly. Then gradually add the rest.
  3. Add Flavor : Stir in cherry balsamic, vanilla, and orange zest.
  4. Bake Pots de Crème : Preheat oven to 325°F. Divide mixture among ramekins. Place in a baking dish, pour hot water halfway up the sides to create a water bath, and bake for 25 – 30 minutes until just set with a slight jiggle.
  5. Cool & Chill : Remove, cool to room temperature, then refrigerate for at least 2 hours.
  6. To Serve : Garnish with flaky sea salt, brandied / fresh cherries, and curls of orange skin.

TIPS FOR SUCCESS

  • Tempering is Key : Add the hot cream gradually to the yolks so they don’t scramble.
  • Don’t Over Bake : The custard should jiggle slightly in the center when done.
  • Presentation Counts : A touch of flaky salt or cherry on top takes this dessert from simple to show-stopping.

STORAGE & MAKE-AHEAD INFORMATION

  • These pots de crème can be made up to 3 days ahead and kept chilled, covered, in the refrigerator.
  • Garnish right before serving for best texture and flavor.

FREQUENTLY ASKED QUESTIONS

Can I use milk chocolate instead of dark chocolate?

Yes, but the custard will be sweeter and less rich. Stick to dark chocolate for the most balanced flavor.

What if I don’t have cherry balsamic?

You can substitute with raspberry balsamic or another fruit forward balsamic, or simply omit for a classic pots de crème.

Do I need a water bath?

Yes! It ensures gentle, even cooking and that perfectly silky custard.

OTHER RECIPES YOU’LL LOVE

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Dark Chocolate & Cherry Pots de Crème


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  • Author: Caitlin
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Description

Luxurious dark chocolate pots de crème infused with cherry balsamic and orange zest, garnished with flaky salt and cherries for an elegant presentation.


Ingredients

Scale

  • 1 1/2 cups heavy cream
  • 3 ounces bittersweet chocolate (60 – 70%), finely chopped
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons black cherry balsamic
  • 1 teaspoon vanilla extract
  • pinch of flaky sea salt
  • zest of 1/2 orange
  • optional : brandied or fresh cherries for garnish


Instructions

  1. Warm the Cream & Melt the Chocolate : In a small saucepan, heat the cream until just simmering. Remove from heat and stir in chopped chocolate until smooth and glossy.
  2. Whisk the Custard : In another bowl, whisk egg yolks and sugar until pale. Slowly temper with a few tablespoons of the warm chocolate cream, whisking constantly. Then gradually add the rest.
  3. Add Flavor : Stir in cherry balsamic, vanilla, and orange zest.
  4. Bake Pots de Crème : Preheat oven to 325°F. Divide mixture among ramekins. Place in a baking dish, pour hot water halfway up the sides to create a water bath, and bake for 25 – 30 minutes until just set with a slight jiggle.
  5. Cool & Chill : Remove, cool to room temperature, then refrigerate for at least 2 hours.
  6. To Serve : Garnish with flaky sea salt, brandied / fresh cherries, and curls of orange skin.

Notes

  • Use high-quality chocolate for the best flavor.
  • Make ahead and chill. This recipe is an entertainer’s dream!
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 25 – 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired

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