Silky, deeply chocolatey, and luxuriously smooth, these chocolate cream cups are a spoon-by-spoon indulgence. Made with simple ingredients and a classic custard technique, they deliver an elegant dessert that feels special yet approachable, perfect for dinner parties or quiet nights in.
Why You’ll Love This Recipe
These chocolate cream cups have an irresistibly rich texture that melts on the tongue. They are made without baking, relying instead on a stovetop custard for dependable results. The recipe is easy to prepare ahead of time, making it ideal for entertaining, and the flavor deepens beautifully as it chills. Each serving feels refined, comforting, and indulgent without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Cream Cups
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Sweetened Whipped Cream
1/2 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Directions
Set six 4-ounce ramekins on a rimmed baking sheet or platter and set aside.
Place the chopped chocolate and butter in a heatproof bowl or large measuring cup with a spout. Set a fine-mesh sieve over the bowl.
In a small saucepan, whisk together the heavy cream, egg yolks, sugar, and salt until smooth. Cook over medium-high heat, whisking constantly, until the mixture thickens slightly and begins to bubble, about 6 to 7 minutes.
Immediately pour the hot cream mixture through the sieve onto the chocolate and butter. Let stand for 5 minutes to allow the chocolate to melt.
Using an immersion blender or a whisk, blend the mixture until completely smooth. Stir in the vanilla extract.
Divide the mixture evenly among the prepared ramekins. Let cool on a wire rack until room temperature, about 20 minutes. Cover and refrigerate until fully chilled, at least 2 hours or overnight for deeper flavor.
To make the whipped cream, combine the heavy cream, sugar, and vanilla in a medium bowl. Beat with a mixer on medium-high speed until soft peaks form, about 2 to 2 1/2 minutes.
Top each chocolate cream cup with a dollop of whipped cream just before serving.
Servings and timing
Servings: 6 individual 4-ounce cups
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Total time: Approximately 2 hours 25 minutes
Variations
For a darker, more intense dessert, use extra-bittersweet chocolate.
Add a pinch of cinnamon or espresso powder to the cream while cooking for a subtle flavor twist.
Top with shaved chocolate, cocoa powder, or a light dusting of cinnamon instead of whipped cream.
Use a mix of milk and dark chocolate for a slightly sweeter profile.
Storage/Reheating
Store the chocolate cream cups covered in the refrigerator for up to 3 days. Keep the whipped cream separate and add it just before serving for best texture. This dessert is meant to be served cold and should not be reheated.
FAQs
Can I make these chocolate cream cups ahead of time?
Yes, they are ideal for making ahead. Prepare them up to a day in advance and keep refrigerated until serving.
What type of chocolate works best?
Bittersweet chocolate with about 60–70% cocoa content provides the best balance of richness and sweetness.
Can I skip the sieve step?
The sieve is recommended to ensure a perfectly smooth texture by removing any cooked egg bits.
Is this dessert baked?
No, this is a stovetop custard that sets in the refrigerator without baking.
Can I use milk instead of heavy cream?
Heavy cream is essential for the rich texture. Using milk will result in a thinner, less creamy dessert.
How do I know when the custard is thick enough?
It should lightly coat the back of a spoon and begin to bubble gently while whisking.
Can I freeze chocolate cream cups?
Freezing is not recommended, as it can negatively affect the smooth texture.
What can I use instead of ramekins?
Small heatproof glass jars or dessert cups of similar size work well.
Can I reduce the sugar?
You may slightly reduce the sugar, but keep in mind it balances the bitterness of the chocolate.
Why does the flavor improve overnight?
Resting allows the chocolate and cream to fully meld, creating a deeper, more rounded flavor.
Conclusion
These ultra-rich chocolate cream cups are a timeless dessert that delivers elegance with minimal effort. With their velvety texture, deep chocolate flavor, and make-ahead convenience, they are a reliable choice whenever you want to serve something truly special. One spoonful is all it takes to appreciate their luxurious charm.
Velvety, ultra-rich chocolate cream cups made with a classic stovetop custard technique. A decadent, no-bake dessert perfect for entertaining or a luxurious treat at home.
Ingredients
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Sweetened Whipped Cream:
1/2 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Instructions
Set six 4-ounce ramekins on a rimmed baking sheet or platter and set aside.
Place chopped chocolate and butter in a heatproof bowl or large measuring cup with a spout. Set a fine-mesh sieve over the bowl.
In a small saucepan, whisk together heavy cream, egg yolks, sugar, and salt until smooth. Cook over medium-high heat, whisking constantly, until the mixture thickens slightly and begins to bubble, about 6 to 7 minutes.
Immediately pour the hot cream mixture through the sieve onto the chocolate and butter. Let stand for 5 minutes to melt the chocolate.
Blend the mixture with an immersion blender or whisk until completely smooth. Stir in vanilla extract.
Divide the mixture evenly among prepared ramekins. Let cool at room temperature for about 20 minutes.
Cover and refrigerate until fully chilled, at least 2 hours or overnight for deeper flavor.
To make whipped cream: combine heavy cream, sugar, and vanilla in a bowl. Beat on medium-high speed until soft peaks form, about 2 to 2 1/2 minutes.
Top each chocolate cream cup with whipped cream just before serving.
Notes
Use high-quality bittersweet chocolate (60–70% cocoa) for best results.
The sieve helps remove any bits of cooked egg for a smooth texture.
Prepare the dessert a day in advance for more developed flavor.
Do not substitute milk for cream, as it will affect texture.
Use glass jars or dessert cups if ramekins are unavailable.
