Recipes Desserts Chocolate Dessert Recipes Red Velvet Pots de Crème 4.2 (5) 5 Reviews 2 Photos These red velvet pots de crème are a special occasion chocolate dessert that is plenty decadent, but still somehow light. With a deeper chocolate flavor than typical red velvet cake, and a little bit of cream cheese tanginess. they are super easy, gorgeous, and incredibly delicious. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on January 31, 2025 Save Rate Print Share Add Photo 2 2 Prep Time: 25 mins Cook Time: 5 mins Cool Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Pots de Crème 3/4 cup whole milk 1/2 cup heavy cream 3 large egg yolks 4 1/2 ounces semisweet chocolate (62% cacao), broken into small pieces 1/8 teaspoon kosher salt 1/2 teaspoon vanilla extract 1/8 teaspoon red gel food coloring, or as needed 1/4 cup cream cheese Whipped Topping (optional) 1/4 cup very cold heavy cream 1 tablespoon confectioners sugar 1 tablespoon cream cheese, at room temperature 1/4 teaspoon vanilla extract cocoa powder, for dusting Directions For pots de crème, whisk together milk, cream, and egg yolks in a saucepan. Cook, stirring constantly with a spatula over medium heat, until the mixture is hot and steamy, but has not begun to simmer yet. An instant read thermometer inserted into the mixture should read 160 degrees F (71 degrees C). Remove from heat, add chocolate, and swirl pan a few times to settle chocolate down. Let sit for 2 minutes. Add salt, vanilla, and red coloring. After 2 minutes, add cream cheese, and whisk everything until smooth. If cream cheese is not mixing in completely, use a stick blender to mix for a few seconds. Transfer mixture into serving glasses or jars. Place jars on a tray and tap each one gently a few times to bring any air bubbles to the surface. Cover with plastic wrap and chill in the refrigerator until cold and firm, at least 2 hours or up to overnight. For whipped topping, add heavy cream, confectioner’s sugar, cream cheese, and vanilla to a bowl, and whisk until medium-stiff peaks form. Add to a piping bag, and pipe (or spoon) over chilled pots de crème. Dust lightly with cocoa powder, and serve. John Mitzewich From the Editor: For this recipe, a high-quality solid bar chocolate with 62-70% cacao is best. Chocolate chips contain stabilizers and may change the result, and some chocolate will contain milk or sugar, and will not set as well as a good-quality semisweet chocolate. I Made It Print Nutrition Facts (per serving) 705 Calories 64g Fat 27g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 705 % Daily Value * Total Fat 64g 82% Saturated Fat 38g 192% Cholesterol 339mg 113% Sodium 194mg 8% Total Carbohydrate 27g 10% Dietary Fiber 2g 7% Total Sugars 24g Protein 12g 25% Vitamin C 1mg 1% Calcium 181mg 14% Iron 2mg 11% Potassium 366mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.