1-Gather and Prep: First, pull together all the ingredients: 1 cup heavy cream, 1 cup whole milk, 5 large egg yolks, 6 ounces semisweet chocolate chopped, ½ teaspoon espresso powder if you like, and ¼ teaspoon salt. Get your workspace ready and make sure your saucepan is clean. This prep helps everything flow without interruptions, perfect for busy parents or working pros.

2-Heat the Base: Next, heat the heavy cream and milk in a saucepan over medium heat, stirring now and then until you see bubbles around the edges. Once it simmers, take it off the heat to avoid any mishaps. This step is key for that rich base in your chocolate pots de creme recipe.

3-Temper the Eggs: Whisk the 5 large egg yolks in a bowl until they’re smooth. Slowly add half of the hot cream mixture to the eggs, whisking the whole time to temper them gently. This keeps the eggs from cooking too fast and curdling, ensuring a silky texture for your simple chocolate pots de creme.

4-Combine and Cook: Pour the egg mixture back into the saucepan and stir over medium-low heat for about 2 minutes until it thickens a bit. Turn off the heat, then mix in the chopped semisweet chocolate, espresso powder if using, and salt. Let the chocolate sit for a minute to melt, then whisk until everything is smooth and glossy.

5-Strain and Chill: Strain the custard through a fine mesh strainer to get rid of any lumps or bubbles, which makes for the creamiest results. Pour it into six 4-ounce ramekins and pop them in the fridge for about 2 hours until set. Before you serve, let them sit at room temperature for 15 minutes to soften up a touch.

6-Garnish and Enjoy: Finish with toppings like whipped cream, chocolate shavings, or fresh berries to add a personal flair. For variations, you can try different chocolate types or add chia seeds as mentioned in the tips. If you’re looking for more ideas, check out this no-bake chocolate cream pie recipe on my site for another easy chocolate treat.