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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!
No one will believe these dinner-party-worthy Blender Chocolate Pots de Crème took 5-minutes of hands-on time. So simple and so delicious!
- 6 ounces semi‐sweet chocolate chips
- 2 tablespoons 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
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Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.
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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).
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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.
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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.
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Serve with a dollop of whipped cream and dust it with a bit of cocoa powder, if desired. Garnish with a mint sprig.
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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.
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Marie says
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!!
Lindsay @ The Café Sucre Farine says
So glad you're enjoying the recipe, Marie!
Aleisa says
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.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Aleisa!
Maria says
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!
Lindsay @ The Café Sucre Farine says
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.
Kathy says
What size pots or ramekins do you use, simce you say recipe makes 6?
Chris Scheuer says
Hi Kathy, I use small ramekins as this dessert is very rich. My ramekins in the pictures hold 2-2½ ounces.
Anne in Denver says
I do not have a blender. Will a food processor or an emersion stick blender work?
Chris Scheuer says
Hi Anne, I wouldn't try an immersion blender for this recipe but a food processor will definitely work!
Monica says
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!
Chris Scheuer says
That's awesome! Thank you for letting us know, Monica!
Chris in Texas says
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
Chris Scheuer says
Wonderful! Thank you for letting us know, Chris!
Kay Kay, PNW says
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.
Chris Scheuer says
Hi Kay Kay, that's awesome!
Regarding the cream, I would heat it until it starts to simmer. You want it good and hot.
Robyn Smith says
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
Chris Scheuer says
Yay! Thank you for letting us know, Robyn!
Marie says
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!!
Chris Scheuer says
That's great, Marie! Thanks for letting us know.
Jessica Thompson says
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?
Chris Scheuer says
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
Hanadi says
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.
Chris Scheuer says
Everyone has different levels of sweetness preference. This recipe is easy to adjust!
craig says
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.
Chris Scheuer says
Awesome! Thanks for letting us know, Craig!
Nanci says
Can’t wait to try. I’m curious if I can use my food processor vs. a blender?
Chris Scheuer says
Hi Nancy, yes that will work fine. Just make sure that you have it running when you add the hot liquid.
Constance Ricciuti says
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.
Chris Scheuer says
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!
Suzanne says
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!
Chris Scheuer says
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.
Clairmarie Kelly says
Can white choc chips be substituted for the choc chips for those that can't have chocolate?
Chris Scheuer says
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/
Ann says
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.
Chris Scheuer says
Your adaptations sound delicious, Ann!
Deb says
Delicious and couldn’t have been easier to make. Decadent and rich!
Chris Scheuer says
Yay! Thanks for letting us know, Deb!
Natalie says
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?
Chris Scheuer says
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.
Christa says
Do you ever have trouble getting yours to set up? Is there any certain way you measure your 6 oz of chocolate chips?
Chris Scheuer says
Hi Christa, I haven't had trouble with the setting. I either weigh my cc or use 1 cup which is 6 ounces.
Sebastian Dangerfield says
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.
Chris Scheuer says
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.
Shari Giarraputo says
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
Chris Scheuer says
Thanks, Shari!
Ashley says
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!
Chris Scheuer says
Yes, that should work fine!
Karen says
Exquisite !
Chris Scheuer says
Thanks, Karen!
Belstephen JeDai says
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!
Chris Scheuer says
Awesome! Thanks, Belstephen!
Helen says
The addition of crème de menthe sounds like a nice twist!
Chris Scheuer says
It's really good, Helen!