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 ridiculously 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 get some cream (or half and half) 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 (pronounced like this) is a delicious French dessert custard which 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. 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!!!
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 there are also lots of pretty sets like this one available online.
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 1/2 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.
- 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 blender cover and replace it with the funnel. You can then add more ingredients without a big mess.
- 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 sea salt or kosher salt
- 1/2 cup plus 2 tablespoons heavy cream
- cocoa powder for garnish, if desired
- whipped cream for garnish, if desired
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.
See Café Tips for more detailed instructions and extra tips.
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