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No one will believe these delicious, make-ahead, dinner-party-worthy Blender Chocolate Pots de Crème took 5-minutes of hands-on time.
You probably think I'm spoofing when I say these fabulous Blender Chocolate Pots de Crème take five minutes of hands-on time. Set a timer and see for yourself, they're unbelievably quick to throw together. On top of that, the five minutes of labor will magically produce the most delicious, silky smooth sweet treats you could ever imagine.
The first time I made these Blender Chocolate Pots de Crème, my husband, Scott took a taste and declared, "Wow, this is the best chocolate dessert you've ever made!"
Super quick and easy
I almost wish he didn't know how easy this dessert is. It tastes like a labor of love, but it's actually unbelievably easy. All I do is throw chocolate chips, a small scoop of sugar, vanilla and an egg in a blender container. Then I use my microwave to heat some cream (or half and half) till it's bubbling hot. With the blender running, I add the steaming hot cream, which cooks the egg and transforms the ordinary combination of ingredients into something truly extraordinary! Something decadently, chocolately, delicious!
What is Pot de Crème?
Pot de Crème is a delicious French dessert custard that originated in the 17th century. The name literally translated means "pot of custard" or "pot of cream", which also refers to the porcelain cups in which the dessert is served. The ingredients usually include eggs, egg yolks, cream, milk, and flavorings, such as chocolate or vanilla.
The traditional method of making Pots de Crème is a bit fussy. The milk and/or cream is heated and flavored, then mixed into eggs and egg yolks which have been whisked. The mixture is strained and poured into cups, which are then baked in a water bath. The whole procedure is somewhat time-consuming.
These Blender Chocolate Pots de Crème give similar delicious results with minimal labor. As you know, I'm all about that!
A perfect dinner party dessert
These pots de crème are perfect for, what I call, my "dinner party arsenal". I love having recipes that fit the following criteria:
- make ahead
- minimal last minute prep
- unique, not run-of-the-mill
- universal appeal
- beautiful presentation
- can feed a crowd
- super delicious
Check. Check. Check. Check. Check. Check. Check!!!
Ridiculously Easy
The guidelines listed above also fall in our Ridiculously Easy category of recipes as do these Blender Chocolate Pots de Crème
How to serve Pots de Crème
Pots de Crème are traditionally served in small bowls, ramekins or pots. There are lots of fun sets available, actually made specifically for Pots de Crème.
I found mine (photo above) at a consignment shop but I also love this pretty set of Pot de Crème cups.
You can also find lovely little bowls and ramekins at T.J. Maxx and Homegoods (photo below).
A little black dress recipe
Although these Blender Chocolate Pots de Crème are delicious on their own, there are lots of wonderful variations too. I call recipes like this "little black dress recipes" as you can dress them up, down and add extra pizzazz with just a few small touches. Here are a few ideas:
- For a delicious Irish version, substitute two tablespoons of Bailey's (or your favorite brand) Irish Cream for two tablespoons of the cream in the recipe. To make the Irish Cream syrup place ½ cup of Irish Cream in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for several minutes till it's nice and syrupy, then drizzle a bit over the top of each pot de crème.
- Substitute two tablespoons of Creme dé Mint for two tablespoons of the cream. Add a dollop of whipped cream, a mint sprig and one or two Andes Mints for a garnish.
- Drizzle each pot de crème with this Mint Basil Syrup.
- Top each dessert with a sprinkle of toffee bits for a nice sweet crunch.
- Add the zest of one orange to the mixture after blending. Pulse once or two more times, then proceed to transfer mixture to serving bowls. Garnish each dessert with a thin slice of orange, a dollop of whipped cream and a mint sprig.
- Add 2 teaspoons of espresso powder to the blender mixture for Café Mocha Pots de Crème.
- Substitute two tablespoons of maple syrup for two tablespoons of the cream. Drizzle the top with maple syrup and add whipped cream.
- For a BEAUTIFUL presentation, add a drizzle of this Ridiculously Easy Raspberry Coulis, one or two fresh raspberries and a sprig of mint.
- Use brown sugar instead of granulated sugar and drizzle a bit of Microwave Caramel Sauce (the real deal). Sprinkle with some toasted, salted pecans and a dollop of whipped cream for Turtle Pots de Crème.
Go ahead and pin this Blender Chocolate Pots de Crème recipe. You know you're going to need a super easy, crazy delicious dessert in the near future. Or, you may just want to pull out the blender right now. Either way, expect rave reviews and comments like Scott's - "Wow, this is the best chocolate dessert you've ever made!"
Café Tips for making this Blender Chocolate Pots de Crème
- Make sure the cream is super hot before adding it to the chocolate chip mixture in the blender. You want it to not only melt the chips but also to cook the egg.
- These Blender Chocolate Pots de Crème can be made ahead. Store in the refrigerator for 3-4 days. Garnish just before serving.
- Remove these Blender Chocolate Pots de Crème from the refrigerator 30-40 minutes before serving to bring out the most flavor.
- When adding ingredients to a blender container while the blender is on, a small, inexpensive funnel is worth its weight in gold. Just remove the center from your blender cover and replace it with the funnel. You can then add more ingredients without a big mess. It also vents the container so you don't end up with a build-up of steam which has the potential to cause an explosion.
- This recipe is easily doubled. Garnish just before serving.
- If you're a dark chocolate lover, feel free to use a higher cocoa percentage chocolate in this recipe.
- This dessert is quite rich, so small servings are recommended. I get 6 servings out of the recipe.
- Use good quality chocolate chips for these Blender Chocolate Pots de Crème, although you don't have to spend a fortune. I really like these Costco chocolate chips.
- A dusting of cocoa powder is a beautiful garnish for these delicious desserts. Wait till just before serving though, otherwise, the cocoa will disappear.
- There are so many beautiful, inexpensive and fun Pots de Crème cups. Check them out!
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Blender Chocolate Pots de Crème
Ingredients
- 6 ounces semi‐sweet chocolate chips
- 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- a pinch of kosher salt
- ½ cup plus 2 tablespoons heavy cream
- cocoa powder, for garnish, if desired
- whipped cream, for garnish, if desired
Instructions
- Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.
- Place chocolate chips, sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening (see the picture in the post above).
- Pour cream (or half and half) into a microwave-safe bowl. Make sure it's a large enough bow/cup as mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
- Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
- Serve with a dollop of whipped cream and dust it with a bit of cocoa powder, if desired. Garnish with a mint sprig.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success. If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition
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Why don't you want us to print the recipe?
Hi Jane, I’m not sure what you mean?? There is a print button on each recipe and you should be able to print them. The first time you try to print, you’ll have to enter your email, but after that, unless you’re using a different device, you should be free to print every recipe. Let me know, if you’re having problems with this.
This is still by far the best and easiest Chocolate Mousse I have ever made.
I've made it so many times that I've lost count.
Minimal effort, maximum taste,
When friends ask for the recipe, they are skeptical until they make it themselves.
I wouldn't trade this for the world.
Thank you for the excellent review, Kay Kay! It's absolutely lovely to hear how much and how often you enjoy making this recipe - thanks so much for taking the time to let us know!
I have the same question as EM - can this be done in a food processor? I have been using a Vitamix but I don't like how the blade part doesn't come off, leaving residue. I want all of this delicious stuff.
Hi Elsie, yes, that will work!
Would this work just as well Ina food processor?
Hi Em, yes, a food processor will also work for this recipe!
Hi! Can I use lindts chocolate bars rather than chocolate chips? 🙂
Hi Sue,
Yes, that will work!
Thank you for the quick response!
Happy New Year to you and your family!
Blessings,
Sue
This was amazing. So easy to make, you can easily double it for a larger crowd, and it's dense chocolatiness was loved by all. It serves 4, not 6 -- pretty much a few tablespoons each but a perfect canvas for all kinds of toppings...think raspberry preserves, caramel, banana slices, etc and then a nice dollop of whip cream. A keeper for sure! I've made it twice in 3 nights.
Thanks for the review, Julie!
The flavor was nice and it sure was easy, but I am wondering why mine set rather hard. I left them out of the refrigerator for quite a while but we broke the small baby plastic spoons that we used. Could it be that I used a vitamix? Thanks.
Hi Alix, not sure why yours was so firm. Did you, by chance, use more chocolate than the reicpe calls for?
I have successfully done most of your amazing recipes for St. Patricks Day…..and they are all winners. Love the amazing inspiring photos as well. Thank you for sharing your gifts with the lot of us.
Thank you for the kind comment, Stacey! So glad to hear you're enjoying the site!
Just made this recipe for a group that I make a special lunch for once a week. Omg..fantastic recipe!! You're a genius!! I subbed a lil Bailey's for some of the cream cause I'm doing a St. Patty's theme lunch. So rich and decadent ❤️ Will be making this again and trying out different flavors. I'm in love..thank you!!
Awesome! Thanks for the review, Donna!
I don't have a blender. Do you think a mixer could work? Maybe chop the chocolate chips smaller before adding them to the mix. Thank you!
Hi Jan, there are lots of recipes that you can use a blender or a mixer for but I'm not sure that a mixer will work for this recipe.
Can I use swerve instead of the sugar in this recipe. ?
Hi Margy, I haven't tested this recipe with Swerve so I can't say for sure. If you try it, let us know!
What is the 2 tablesppns of cream for? Is that added to the 1/2 cup or saved for whipped cream topping?
Hi Hilary, it's added to the 1/2 cup. Enjoy!
I’m not sure where I found this recipe originally, but I have been making this recipe for over 25 years and it is always a big hit. I love your variations - great ideas. I will have to give some of these a try.
Enjoy, Lisa!
Can you release it from the ramekin like panna cotta?
Hi Trish, no, this is not like panna cotta.
Could you add espresso powder to to this recipe for a taste of coffee? Would you need to change anything else if you did that;?
Hi Stephanie, yes! That would be delicious!
Hello! I saw your pumpking Pot de creme recipe and now this blender one. Is there a way for me to make a pumpkin blender version? Please say yes!
Hi Dee, I wish I could say yes! I have tried different versions other than the chocolate and, sadly, they just don't set up.
Does the raw egg get a bit cooked by the hot heavy cream?
Hi Annie, that's right, they do get cooked with the super hot cream.
Wonderful easy to make loved that it didn't need to be cooked on stove...doubled it & served with homemade vanilla ice cream
can see lots of ways of different things that can be added especially some kind of alcohol
as stated very rich & you don't need to give a big serving... everyone enjoyed it. thank you
Awesome! Thank you for the review, Barbara!
My husband's favorite dessert. Discovered the recipe a few years ago and anytime I ask him what he would like for a "sweet treat" this is what he picks. It's ridiculously simple and fool proof. This is the recipe that introduced me to your website and now we turn to it all the time for inspiration and wonderful recipes. Thank you so much for all your efforts!!
That's great, Lisa! Thank you for the kind comment!
Not sure why my pots de crème were so hard. Tried removing from the fridge 1 hour before serving.
Hi Maria, it's difficult to say without having been in the kitchen with you. That being said, the texture of this pot de crème is not supposed to be like a pudding, but rather more fudgey and rich.
can I use milk chocolate chips?
Hi Whitney, I'm not sure if the pot de creme will set up as well with milk chocolate. It would be delicious but definitely a little loser as milk chocolate has more sugar and less cacao.
I have made this recipe several times and love it. I must admit that I have used small gumdrop sized silicone molds to pour the chocolate in, and then freeze them. I will pop one out when I need a chocolate fix. Place on a small plate, with a dollop of coconut cream and a handful of macadamia nuts, and relish each bite. Thanks for the recipe!!
So glad you're enjoying the recipe, Marie!
This is a great recipe for a show off dessert. I have made this 3 times now. The first 2 times in a food processor and the last one in a blender. I won't use then blender again - it was very hard to get all the chocolate out of the blender without making a huge mess. The processer is the better choice. I put 2 tablespoons of Baileys in the cream and in the whipped cream for garnish.
Thanks for your review, Aleisa!
What a delicious and decadent dessert! I used your suggestion of Bailey's Irish Cream liquor in both the chocolate and whipped cream for St Patrick's day...yummm. Only thing I wanted to ask is whether the texture is supposed to be as dense and firm as e.g. fudge or a flourless chocolate cake. I had to scoop it out of the blender as it didn't really pour and I made it a few hours ahead and put it in the refrigerator....wondering if I used too much chocolate or did something wrong, or if it is indeed supposed to be super dense and thick. Amazing just the same!
Hi Maria, did you chill it in the blender? It should be liquid in the blender, then pour into the small ramekins and it will thicken as it chills.
What size pots or ramekins do you use, simce you say recipe makes 6?
Hi Kathy, I use small ramekins as this dessert is very rich. My ramekins in the pictures hold 2-2½ ounces.
I do not have a blender. Will a food processor or an emersion stick blender work?
Hi Anne, I wouldn't try an immersion blender for this recipe but a food processor will definitely work!
Thank you for the perfect Valentine's Day dessert! I wanted to make something chocolatey and delicious for the holiday, but didn't want to spend half a day on it, nor did I want 12 servings of some high-calorie treat to work through with a family of four. I saw this in my inbox today, and it fit the bill and everything was already in my kitchen - I had half a carton of half and half I needed to find a use for, an egg I needed to use up, and some bittersweet and semi-sweet chocolate chips in my pantry. I was able to whip it up this afternoon and look forward to sharing it with my family during dinner tonight. I love your site!
That's awesome! Thank you for letting us know, Monica!
I just received this recipe in my inbox today and decided to try it since it's Valentines Day and it is delicious! I poured it into some nice tea cups and will top it later with some whipped cream. Thank you for the delicious and extremely simple recipe! I'm new to your site and am enjoying it 🤗. Sincerely, Chris in Texas
Wonderful! Thank you for letting us know, Chris!
Chris -- Thank you, thank you -- I'm so glad to have found your recipe. It's the same one I used to make (back in the 1970s). My copy of the recipe got lost in one of my moves and I've missed it. Looking forward to making it again -- it will be like being reunited with an old friend. Any suggestions on how long and at what temperature to heat the cream on the stove-- I no longer have a microwave. Thanks again.
Hi Kay Kay, that's awesome!
Regarding the cream, I would heat it until it starts to simmer. You want it good and hot.
This was my daughters request for her birthday. I am so blessed that it was your recipe I came upon.
I used brown sugar and 1/2 and 1/2 (as you stated as an option) and it was ABSOLUTELY DELICIOUS!
Nothing gives a mother more pleasure than making her child smile.
Thank you for the assist.
Hugs
Yay! Thank you for letting us know, Robyn!
I have made this a few times. I pour them into a small silicone mold , which makes gumdrop size portions. I keep these in the freezer until I need a chocolate fix. Add some coconut cream and macadamia nuts - and it’s chocolate bliss!! Thanks for the recipe!!
That's great, Marie! Thanks for letting us know.
I've made this many times now. Super decedent and beyond easy. It's very impressive but so easy it's almost embarrassing! Have you tried it with butterscotch chips?
That's great, Jessica! We do have a butterscotch version, although it doesn't use the chips - https://thecafesucrefarine.com/butterscotch-pots-de-creme/#wprm-recipe-container-30076
I love the simplicity of this recipe. Made it for the first time today. I decreased the sugar by 25% as I felt that the semi sweet chocolate is sweet enough. The recipe could stand to decrease the sugar by 50%, if not 75%. The chocolate flavor would come through much better. I am serving it with unsweetened whipped cream to counterbalance the sweetness.
Everyone has different levels of sweetness preference. This recipe is easy to adjust!
This is the 2nd time I have made this dessert. What a fantastic find. You can make it ahead of time and it is so easy to make. Very rich but so good. Thank you SO much.
Awesome! Thanks for letting us know, Craig!
Can’t wait to try. I’m curious if I can use my food processor vs. a blender?
Hi Nancy, yes that will work fine. Just make sure that you have it running when you add the hot liquid.
Love your site, check it every day but you can't save any recipe. Why not.
I don't have a printer so it is very long to write a recipe.
Thank you for all your work. Also enjoy all your travel stories.
Hi Constance, if you go to the right-hand side of the blog, about halfway down you'll see a heart. If you click on the heart it will save that particular recipe. If you click on the little square, next to the heart, it will take you to all the recipes you have saved. Hope that helps!
This sounds delightful! I'm wondering if I could substitute some of the new chocolate chips that are sweetened with stevia instead of sugar (for example, Lily's). I'd love your thoughts! This could make an awesome sugar-free dessert!
Hi Suzanne, I haven't tried this with those chips, so I can't say for sure. There are an additional 2 tablespoons of sugar that are combined with the other ingredients which may help with the setting process.
Can white choc chips be substituted for the choc chips for those that can't have chocolate?
Hi Clairmarie, I REALLY wanted this to work with white chocolate but, sadly, it doesn't. I tried and tried. Instead, I came up with this version, a little more work but not bad and super delish: https://thecafesucrefarine.com/lemon-and-white-chocolate-pots-de-creme/
Thank you! I cannot tell you how many times I have utilized this recipe. Many times I steep a chipotle or two in the cream. And to finish I sprinkle is chipotle chili power and raw Mexican sugar. Also have folded in fresh raspberries and dehydrated berries - awesome. Dried cherries - wonderful... such a simple and great dessert.
Your adaptations sound delicious, Ann!
Delicious and couldn’t have been easier to make. Decadent and rich!
Yay! Thanks for letting us know, Deb!
I have 4 oz bars of baking chocolate, the kind I'd normally use to make a ganacke or something similar. Was planning to chop it to substtitute for che chocolate chips but I'm not quite sure how to convert the measurements! I saw a previous comment saying you've used chocolate bars in this recipe--what amount do you recommend?
Hi Natalie, baking chocolate will not work with this recipe as it's written because baking chocolate has no sugar so you would have to adjust the sugar. I can't tell you exactly how much since I haven't tested this recipe with baking chocolate. If you use a chocolate bar (semi-sweet or bittersweet) you would use the same amount as called for with the chips.
Do you ever have trouble getting yours to set up? Is there any certain way you measure your 6 oz of chocolate chips?
Hi Christa, I haven't had trouble with the setting. I either weigh my cc or use 1 cup which is 6 ounces.
Great way to screw up your average blender during the pre-dairy pulse phase. if you don't have a $600 vitamix use a food processor.
Hi Sebastian, I’ve always made this recipe with a regular blender. In fact, I’ve made this recipe for well over 30 years, long before there were fancy blenders.
I’ve been making the same recipe in my regular blender for years. Has to be 30 years. The only difference is that I use instant espresso powder. Delicious
Thanks, Shari!
Love this recipe! I’ve made it before and loved it. I’m making it again tomorrow, but for a large number of people and I don’t have nearly enough ramekins. Do you know whether I could let it set in a large serving bowl, and use a rounded ice cream scoop to serve it on individual plates? Thanks for your thoughts!
Yes, that should work fine!
Exquisite !
Thanks, Karen!
I added about 4 tsp of Creme De Menthe to the mix. It still set very well and that extra mint in the chocolate was very nice! Great easy recipe!
Awesome! Thanks, Belstephen!
The addition of crème de menthe sounds like a nice twist!
It's really good, Helen!
This is an incredibly easy & delicious recipe! I doubled the recipe for 8 4 oz. pots. It’s definitely in my arsenal of dinner party desserts. I made it in my cuisinart.
Thanks so much, Pamela!
I’m making these again with some Bailey’s for a St Patrick’s Day driveway neighborhood party. I’ve done it before and served in 2oz cups with lids. The problem is I can’t remember how many ounces the recipe makes. If you get 6 of the typical Pots de Creme cups out of it that would be about 24 ounces. Does that sound about right? I would need to triple the recipe. Think I could do it in one batch or should I make each batch individually? Wish I could remember how I did it last time ;). Thanks for a great recipe!
Hi Peg, that does sound about right. I would probably make two double batches which will work better than trying to triple the recipe.
Thanks! I don’t think you could ever make TOO a MUCH of this!
So scrumptious! And so easy, AND FUN TO MAKE! My husband and I had as much fun make this dessert as we did eating it! We tried this with a darker chocolate, which made it a thicker consistency. Next time we'll try with the milk chocolate. I love an easy dessert that can be made for a crowd!
Awesome! Thanks, Virginia!
These are AMAZING! Made them for my family for valentine's day. They're, super delicious as-is. I also tried stirring in a handful of marshmallows after I was finished blending to make these "hot chocolate" pots de creme, and those were delicious too.
Awesome! Thanks for letting us know, Sylvie.
Just ran a test on this as I plan on using it as the dessert in a French Bistro cooking demo I have coming up. These are done in an hour so looking for something that can work in that time frame. It is delicious but very rich so I think a small serving really is called for here. I would also definitely stress using a LARGE container to boil the cream to avoid an overflow!
Thanks, Mary!
Thrilled with how these came together. As easy as recipe stated. I have the pretty cups and it made five. Thank you so much for this elegant, easy recipe.
Thanks for sharing your results, Linda! I'm so happy you enjoyed them.
Made this today for my husband's birthday! YUM The recipe is so easy and with your tips and instructions worked perfectly.
I doubled the recipe using the calculator on the page. The ingredients on the list all doubled but not the additional 2 T cream. I did double the 2 T to 4 T. Also when using liqueurs subbing for some of the cream to flavor, should that be heated with the cream or added while adding the heated cream to the blender?
Hi Diane, so glad you enjoyed it! I would add the liquer when you add the cream to the blender ingredinets.
I love the ease of preparation and that such a little bit of ingredients goes a long way. You are correct in describing this as like eating candy. It is very sweet. I even halved the sugar and it was still very sweet. It's almost like an after dinner mint (you are happy with just a little).
Thanks, Tulsi!
Made these tonight for my son who just got an expander put in his mouth and just wanted something soft and comforting. It was sooo easy and we LOVED every last drop of jt. Bookmarking this for sure. Thank you so much!
Thanks for sharing your review, Elizabeth. I know he appreciate you making him a sweet treat that he could enjoy!
I use Lindt Salted Dark Chocolate when I make this recipe and vary it, sometimes adding a teaspoon of espresso powder or a tablespoon of orange marmalade. It is always a home run, right out of the park. I serve it in tiny dishes, with espresso spoons, and sit back and enjoy the total silence as everyone digs in, and no one come up for air or words until every morsel has been scraped from each bowl.
Unbelievable!
Thank You.
Haha! I love it! Thanks so much Paula, for sharing your review. Great adaptations!
I'm trying to stick to a low carb diet. Can I use Swerve confectioners sugar in place of regular sugar?
Hi Lana, I haven't tested this recipe with Swerve so I can't say for sure. If you try it, let us know!
I have made these many times now. I always add chipolte and boy is it awesome. Tomorrow I will add some espresso powder. So quick, easy and very delicious however you make it. Thanks for the wonderful recipe!
Thank you, Ann! Your adaptations sound delicious!
No way ~1/2 cup of cream makes for 6 servings.
Hi Mark, you could definitely make one or two servings out of this Pots de Crème recipe but this is a very rich, decadent dessert and I like to serve it in small bowls, savoring every little taste. It's like a fine piece of chocolate rather than a big bowl of pudding. You don't eat a dozen pieces of, let's say, for example, Godiva chocolate... well you shouldn't or you'll either end up with a belly ache or a problem with the waistline.😩
I usually don’t correct recipe mistakes, but this recipe states “serves 6” should read single serving, until my husband found it and I had to share. Gotta go. Gotta find a mini fridge! ❤️
Haha! Thanks, Paula!😂
Just recipe wandering here today and remembering these from New Year's Day at our house. I looked up at the guest laden table and one of the young professionals (by day) had taken his finger and was using it to scrape and lick every. last. drop. out of the little serving cup. I call this a delightful success!!! Thank you!!
Haha! I love it! Thanks, Heather! 💕
Made these last evening and my husband echoed your husband, saying it was the best chocolate dessert ever! Thanks Chris for such a perfect easy dessert!!!
That's awesome, Antoinette! Thanks so much for sharing your results! I'm so happy you guys enjoyed this dessert! 💕
Oh. My. Goodness.
These are amazingly ,decadently, outrageously, out of this world good. I had some cream that needed using up and made them with some ghirardelli semisweet chips. They remind me strongly of the truffle bottom of a fantastic chocolate mousse dessert we had on our honeymoon in Tahiti, 21 years ago. Hubby is fully on board with keeping the recipe forever, youngest child is now demanding her own cup after having a taste of his. I, of course, swooned over mine. Eldest hasn't tried yet, I may have to hid the last one for her!
So easy. So good. SO worth it.
Haha! I love your description, Kelly! Maybe you should write a food blog 🙂 I'm so happy you enjoyed this dessert and appreciate you sharing your enthusiastic results!
Hi, I tried the recipe last night, but I heated the cream on stove top ( don't own a microwave 😉) anyway I was afraid to ruin my blender so I kindda only warmed the cream😕.... I did see steam ...they are not quite set this morning, how can I salvage?!
I was thinking " bain marie" at this point?!
I thank you for your time be safe
Hi Fabienne, you don't have to have a microwave for this recipe but you do need bubbling hot cream to melt the chocolate and cook the egg. I think, at this point, a hot water bath would work although I can't guarantee that as I've never tried it.
I have made this several times and friends ask me to bring it to dinner parties. I do add instant coffee/espresso to cut over sweetness of chocolate which makes it that much more delicious. (I use a food processor which works very well.)
Awesome! Thanks for sharing your results and adaptations, Diane!
Due to quarantine, I only have 2% milk right now, and cocoa powder. Would these work? What modifications would you make?
Hi Penny, I think I would wait until you can get some cream and chocolate. I would hate for you to waste good ingredients - I think you need the chocolate (in lieu of cocoa powder) to get a proper set.
Chris.....Actually, it is pronounced, “ Po du Crem “.....I am not a chocolate lover...but this looks like a keeper !
Thanks,
Thanks, Pat!
I doubled the recipe and used some great 73% cocoa. They came out fantastic and this recipe was so easy! I’ll always run to this recipe from now, forever. Can’t wait to play with some flavors. Thanks!
Yay, thanks so much for sharing your results, Teresa!
You have The BEST photographer in the world!
Can't wait to try these.....
Aww... thanks so much, Pam! I think so too 😘
This recipe i try and i am selling from home. My customers are very happy with it. But only one that the people who don't eat egg i can't recommend to them. Would you love to suggest me what i can use instead of egg. For eggless and for veg. Customers . Thank you .
Hi Rohan, sadly, I don't think this recipe will work without the eggs. Perhaps you could find a different recipe for a chocolate dessert for them.
Made this today for my husband for Valentines Day! Huge hit! Very rich, I did the Bailey’s variation, and it was so easy I didn’t want him to know 😂😂. Thanks so much.
Chris,
I prefer using chocolate chunks from from large bars or hunks of chocolate. I think chocolate chips have some kind of additive that makes them hold there shape. Will chunks from a bar thicken the same way or are chips absolutely necessary.
Thanks.
You can definitely use bars or chunks of chocolate for these Blender Chocolate Pots de Crème. I've used both chips and bars with good results.
This sounds wonderful, and I'm wondering if I can make it more like a Creme Brulee custard. If I leave the chocolate out, and use a vanilla bean infused cream do you think it will still thicken up? I wasn't sure how much of the thickening came from the actual chocolate cooling.
Hi Miriam, no I don't think that would thicken properly. The chocolate is essential for this recipe to work.
This is very nice, but I prefer my old recipe which uses more liquid. My version uses two eggs and 1 1/2 C cream / milk. Those chocolate pots turn out like chocolate mousse and, in fact, many people think that that is what they are. This recipe creates a very stiff dessert with a soft fudge like texture which is quite different to mine. My recipe calls for more chocolate, ie 2 C chocolate and 1/4 C sugar as well as the vanilla and salt so it is somewhat double this recipe. Despite the extra chocolate, I think that extra cream is what gives my chocolate pots a "looser" mousse-like consistency which, as mentioned above, I prefer. Thank you.
I was just wondering what brand of chocolate chips you recommend using?
I like the Ghirardelli brand but I've also used other brands, like Nestle with success.
I have been making this recipe for years from a recipe my departed mom left me (recipe is like yours) but these past times I’ve made it, it is watery at the bottom. My mom’s recipe never said how long to whip in blender. Yours does. Do you think I’m not whipping long enough? Thanks
Hi Katy, it could be the whipping but it also could be the chocolate you are using. Even if it's the same chocolate you've always used, I've found that sometimes companies change there formulation. You could try adding a bit more chocolate and see if that helps firm it up a bit.
As I was hosting a big tea party I made 1 recipe (using yours as described) and 1 recipe of my mom’s with your suggestion of additional chocolate. Not only was your recipe wonderful but you solved my issue as well. THANK YOU!! Katy
I had good quality milk chocolate left from Easter. I decided to use it in this recipe. The result was an amazing silky chocolate dessert which I served in petite wine glasses topped with a dollop of whip cream, a rasberry and half a pirouette. The recipe was so quick I made it as a treat for a week night dinner.
Yum! You're making me want to run to the kitchen and pull out the blender and the chocolate 🙂
do these firm up in the refrigerator?
Yes!
Also made this for my upcoming party and I'm sure my guests will love it, I sure did (I do have to test everything ha). Again not disappointed, always know it is going to turn out. Thank you for all the effort you put in to make it great.
My favorite thing about cooking from thecafesucrefarine is that Chris always makes me look like the most talented chef and I put in very little effort. This dessert is AMAZING in its simplicity and elegance. I made it for my chocolate loving mother-in-law for her birthday dinner because I was too tired to make and frost a cake- thank goodness I was tired! So rich, creamy, chocolatey and delicious! I served in fancy china tea cups my mother-in-law had once given me from her shelf because I admired them - another win! Thank you for making me a star.
haha! I love it 🙂 That's my job, to make you look good 🙂
Thanks for such a sweet comment and happy birthday to you Mother-in-law!
We were lucky enough to get a Vitamix for Christmas! Could I use it for this recipe and have it heat the cream?
Hi Cheryl! Yes, you could definitely use your Vitamix for this recipe. Enjoy!
My dad has a deep love of chocolate pudding. I made the pots de crème for him and he said it was the best "chocolate pudding" he has ever had. I have to agree with him. It is super rich, silky, and oh so chocolatey. I can't wait to try it with butterscotch chips!
That's awesome Suzanne. I haven't tried this recipe with butterscotch chips but I did try white chocolate chips. It didn't come out the same. Let me know how yours comes out.
I tried this with chocolate and it turned out perfectly. I used Baker's dark chocolate chips and canned evaporated milk in place of cream and 2 eggs rather than 1 and it turned out smooth and velvety like chocolate mousse. So I made a lot of changes, but it's a very forgiving recipe.
Forgiving until I tried it with butterscotch chips...it was a different recipe from a different site, basically double this one with 4 eggs and a cup of cream (again I used canned evaporated milk). I think my eggs were too cold and they overwhelmed the hot milk. Butterscotch version did not set in the fridge.
I wanted to make this post you let you know that if yours does not set in the fridge, you can save it by doing it the old fashioned, time-consuming way - heating it on the stove while stirring constantly. It works if the blender doesn't!
Thanks, Jennifer! I know what you mean, I tried this with white chocolate chips and had the same problem with it not setting up. Great idea to make it on the stovetop instead!
It's entirely likely that the failure with the butterscotch chips, and with the white chocolate chips comes from the lack of cocoa solids. Possible solutions could be to reduce the amount of cream you add...of course, with less liquid you may have difficulty having the mixture cook the egg....which would probably require heating the chips in the microwave before adding them to the mixer... Getting all the specifics to get it to set might take a few tries, but it should be doable with some experimentation.
Thanks, Damian!
I just made this for dessert for this evening and it was so easy and I can tell will be delicious. I'm confused about the suggestion to: "substitute two tablespoons of Bailey’s (or your favorite brand) Irish Cream for two tablespoons of the cream. Simmer it down till it’s nice and syrupy, then drizzle a bit over the top of each pot de crème." I don't see where it can be substituted as I don't see the cream being simmered at all, let alone with Bailey's as a substitute. I tried boiling down two tablespoons of Irish Cream and ended up with nothing. What am I missing?
Hi Mary, so sorry the wording was confusing. Thanks for noticing that. I've clarified that step to make it clear.
👌☘️ Perfect end to my corned beef and cabbage dinner! Tiny, rich surprise but it was so easy to make.
Yay! Thanks for letting us know, Rhonda!
May the road rise up to meet you/ May the wind be always at your back/ May the sun shine warm upon your face 🙂
Wow, Chris, I can't believe I've never had this. I'm a huge chocolate fan and love easy, lol. I'm going to make these for the next family function and they will be blown away. Beautiful!
I found this recipe a few weeks ago and planned it for my St. Patty's Day party today and purchased all of the ingredients. The recipe has changed! The one I bookmarked had Bailey's in it which is what I wanted to make for an Irish them. Now it seems to have been updated and I can't find the old one.
Sorry, just found it in the cafe notes!
Yes, too good to be lost in the archives! Chocolate Pots de Creme is one of my family's favorite desserts. Yours are so pretty!
I remember your dessert from several years back. I shared it with a friend to make as I didn't have a blender. Yummy.
I love your recipes and you are my "go to" for special entertaining. I want to try this recipe, however I only have a food processor. Do you think I can make it work even though I don't have the low setting?
Yes, definitely! It may be a little "bubbly" after whirring it in the food processor so just tap the bowl on the counter a few times to bring the bubbles to the top, then wait a few minutes before pouring into your bowls.
I made mine in a food processor - worked beautifully. I didn't know the tapping trick but I don't recall that there were any bubbles - plus, with a dollop of whipped cream, no one is going to notice any bubbles.
It's a bit confusing to read the "reviews" and star ratings when
most are not reviews at all.....just comments about how easy, pretty or can't wait to try. Maybe change the review stars with just "comments" instead. I was trying to decide whether to make it and wanted actual reviews.
Thanks, Kathy, I totally agree! However, there is no way to separate the star ratings from commenters and actual reviewers. But if you scroll down, there are some reviews from people who have tried the recipe and loved it. They didn't leave star-ratings however as there was a period of time when I didn't use them. I am happy when someone does leave of one of my recipes. I promise this dessert is worth making. Please leave a review if you do try it. 🙂
Very true! A lot of American comments are the same (yummie.. cannot wait etc).
You have lovely receipes an very nice pictures ! One question: can you give the amount of ingredients in grams in stead of cups and ounces maybe? Cups varie too much in patisserie, your receipe will never turnnout the same, in Holland we weigh everything, even water goed in the scale😉... thanks!!
Even water goes on the scale (I meant in my comment)
Hello Pauline! So nice to meet you, all the way from Holland! Thank you for your kind words.
If you look at each recipe, under the ingredients you will see there is a conversion button. Just click it and it will change the measurements from US Customary to Metric. Hope that helps!
me again..now I see they could be erfecet for Cafés Gourmands:) Trios:)
Chris, your pots de crème is a perfect company dessert. I just noticed your funnel you are using to pour in the hot cream. I must remember, it will make life so much easier.
I've made blender mousse but never pots de creme! What a fun twist---and these would certainly be a hit with my family!!!
Aren't these the prettiest little desserts?! I can't believe how quick they are to whip up too Chris! I'm in!
I love this recipe Chris. I'm all about saving time in the kitchen especially when the results are stellar. I've printed this off and plan to make these soon. Thanks for sharing and for all the great suggestions to amp up the flavor.
OK!!!! I'm on my way to pick up my Bailey's!
Sounds yummy!
Happy St. Patrick's week!
Love you both!
Hi Chris,
I made this dessert tonight in preparation for my St. Patrick's Day dinner tomorrow. I have never made pots de creme before so I don't know what the texture should be like. They are delicious but I was expecting them to be pudding like but they are more like fudge. Is the fudge consistency the way they are supposed to turn out. I did make the Irish version using the Bailey's Irish Cream.
Your blog is wonderful and your husband's photography is so beautiful.
Thanks so much.
What a sweet comment Tricia! Yes, it is a little more dense than a pudding would be, but not like fudge.
Hi Chris. Thank you for this recipe. We served this on Saint Patrick's Day after the corned beef dinner and everyone loved it! This is a very rich and flavorful dessert, so the portion size is perfect. This recipe is going into my stash of favorites. Also, I like the variations you suggested in a comment above. Thank you again!
Thank you for the kind words Patty! Glad you enjoyed them.
As soon as I get a new blender this will be one of the first things I make!
Wow. I don't know what I love more...learning how easy this dessert is to make OR learning about that Bailey's syrup!
Love so much that these can be put together so quickly! The addition of Bailey's is brilliant. 🙂
Hey, I have the very same blender. I love it. Anyway, these look delicious and so simple. I can't wait to try it.
If Scott says that it is the best chocolate dessert…that is really saying something. as everything you create sounds delicious.
Dear Chris, Chocolate is my very favorite. This looks wonderful. I am sure it is the best. xoxo Catherine
Wow I love it when great recipes can be made in a hurry. These look wonderful and chocolaty. I especially like the addition of the Baileys!
I am one to leave out these types of additions to my dinners, only because they take up so much time and don't turn out just quite like what the recipe looks like. This, however, is definitely going to be added quite often....and YES, I AM going to pretend I slaved in the kitchen hours to prepare it! LOL! jk! Thanks for another wonderful recipe!
Beautiful Chris! Wow, 5 minutes to chocolate bliss, sounds dangerously delicious 😉
I didn't have the whiskey on hand...but I made these a couple of weeks ago without it & without the sauce or the whipped cream...DELICIOUS!!! And my 11 year old grandson, who usually doesn't go for something like this, loved it! I just bought 2 more bags of the Ghiradelli 60% chips to have on hand for a quick dessert when I need one.
I followed your link to the Kitchen Aid blender, as I have managed for years with only a Cuisinart food processor although I realize that there are times when a blender might be better. I must say, though, that I was put off by the negative 1 and 2-star comments, so I guess I will continue to procrastinate!
Hi Zoe,
Thanks for the comment. I read those reviews too on Amazon but really don’t understand them as I’ve had this blender for 4-5 years now and it works flawlessly, cleans up beautifully in the dishwasher (and the way I cook, you know it’s been through the dishwasher a lot!) and is very powerful. I guess you’re always going to have people that are unhappy with something although an average rating of 41/2 stars is quite good. Hope you find just the one you’re looking for!
What a simply perfect dessert for St. Patty's Day! I bet they did not last long at your house - I would eat two of them! Nicely done! Hope you are doing well.
So pretty, and who could resist 5 minutes to chocolate bliss?!
Oh Chris that chocolate just looks so smooth I want to reach into the computer screen with a spoon. Yum!
Five minutes?? Holy cow I can't wait to try this and I will give you ALL the credit!!
WOW these are incredibly easy to make and seem like it took a lot of effort! I LOVE recipes like this!
That Bailey's syrup is brilliant! Your food styling is over the top gorgeous and the 5 minutes dessert is going to be dangerous in my house! Woohoo! Happy St. Patrick's Day to me 🙂
Drooling here, all over my laptop! Your little pots are adorable and I love how you've garnished them!
These look soo delicious...Also so easy..
I love the little "pots" you served in.. Can you possibly tell me where you purchased them..
Thank you
Dorothy
Unbelievable! Like Heaven in a bowl, and super easy!
Hi Chris,
I am just amazed every time I read a recipe and the story that follows. Everything is perfectly done and looks mouth watering delicious. I think you need to be the next food network star, and your husband of course. I do have a question though....speaking of mouthwatering, I can't wait to make the five minute chocolate pots de creme. I have never cooked with liqueurs, I always shy away from them, and I was wondering if there was a substitute for the Irish cream. I find myself grabbing my iPad to check out if there's a new recipe every morning with my coffee.. I am making your raspberry meltaway's this weekend with my granddaughter, Emma.
Hi Robin,
Thank you for your very kind email. I love hearing from readers like you. It makes me happy that you enjoy our posts (as crazy as some of them are :)).
As far as the Pots de Crème, you could make them without alcohol and they’d be just fine. I’d probably just add a generous dose of vanilla (2 teaspoons) for a little punch. There are other things you could add to give some fun flavor - some orange zest would be nice as would a teaspoon of mint or coconut extract. You could also substitute a few tablespoons of flavored coffee cream (the liquid kind that you find in the dairy section) in lieu of some of the cream. But like I said, these are wonderful without any alcohol or flavoring - chocolate doesn’t have to be enhanced.
Hope this helps.
Ohh these look so delicious - and so easy and elegant!
Mary
wow Chris, these look almost too pretty to eat. I love the simple and elegant decoration too.
How pretty!
we have matching pots:)
Unfortunately not matching manis..:(
Oh my nais are so not pretty these days..I think a new polish was to blame..
C'est la vie!