Go Back
Sous Vide Chocolate Pot de Creme Recipe Pinterest

Sous Vide Chocolate Pot de Creme

Desserts are a must during every party. In this recipe I present to you an easy to prepare and incredibly good dessert, which will make children happy and brighten up the evening for grown-ups. To complete a meal with the sweetness of a traditional revisited recipe.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 4 people


  • 200ml Mason Jars (Glass Containers) with Lids
  • Sous Vide Cooker
  • Sous Vide Container
  • Kitchen Thermometer


  • 7 Ounces (200 grams) Dark Chocolate
  • 3.5 Ounces (100 grams) Sugar
  • 1 Cinnamon Stick
  • 1 tbsp Salt
  • 3.5 Ounces (100 grams) Egg Yolk
  • 14 Ounces (400 grams) Fresh Cream


  • Set the sous vide cooker at 72°C - 161°F and set it in the sous vide container to heat the water.
  • Pour the fresh cream into a pot and heat it to 70°C/158°F on Medium heat.
  • Finely chop the chocolate and pour them into the pot with the fresh cream.
  • As the mixture starts to thicken, add the sugar.
  • Turn off the heat to the pot. Mix the chocolate and fresh cream well.
  • When blended well, add the egg yolks and whisk.
  • The mixture will not rise, but it will capture air that will leave your dessert fluffier and less thick once cooked. Add the teaspoon of salt now and mix again.
  • Let the mixture settle for 10 minutes, allowing the excess air to leave as bubbles that rise to the top and disappear.
  • Pour the mixture into the mason jars (glass containers) and loosely seal the lids.
  • Lower the jars into the sous vide container and cook for 60 minutes.
  • After the cooking is done, take the jars out and let it cool down for 15 minutes.
  • Then chill in the fridge and serve cold when ready.
  • When serving, garnish and decorate with whipped cream.


If you desire a creamier consistency, just lower the temperature by 2°C / 4°F.
For a firmer consistency, increase the temperature by 2°C / 4°F. 
Keyword Chocolate, Dessert, Pot de Creme, Sous Vide