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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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Patty says
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!
Chris Scheuer says
Thank you for the kind words Patty! Glad you enjoyed them.
Sandra says
As soon as I get a new blender this will be one of the first things I make!
Debra says
Wow. I don't know what I love more...learning how easy this dessert is to make OR learning about that Bailey's syrup!
Betty says
Love so much that these can be put together so quickly! The addition of Bailey's is brilliant. 🙂
joybee says
Hey, I have the very same blender. I love it. Anyway, these look delicious and so simple. I can't wait to try it.
Karen (Back Road Journal) says
If Scott says that it is the best chocolate dessert…that is really saying something. as everything you create sounds delicious.
Catherine says
Dear Chris, Chocolate is my very favorite. This looks wonderful. I am sure it is the best. xoxo Catherine
Vicki Bensinger says
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!
Sharon says
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!
Patty says
Beautiful Chris! Wow, 5 minutes to chocolate bliss, sounds dangerously delicious 😉
Sandy says
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.
Zoe Willet says
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!
Chris Scheuer says
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!
Lisa {AuthenticSuburbanGourmet} says
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.
Laura (Tutti Dolci) says
So pretty, and who could resist 5 minutes to chocolate bliss?!
Claire @ Claire K Creations says
Oh Chris that chocolate just looks so smooth I want to reach into the computer screen with a spoon. Yum!
Maureen | Orgasmic Chef says
Five minutes?? Holy cow I can't wait to try this and I will give you ALL the credit!!
Sophia @ NYfoodgasm says
WOW these are incredibly easy to make and seem like it took a lot of effort! I LOVE recipes like this!
Tricia @ Saving room for dessert says
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 🙂
sue|theviewfromgreatisland says
Drooling here, all over my laptop! Your little pots are adorable and I love how you've garnished them!
Dorothy says
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
Ginny Hartzler says
Unbelievable! Like Heaven in a bowl, and super easy!
Robin says
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.
Chris Scheuer says
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.
Mary says
Ohh these look so delicious - and so easy and elegant!
Mary
Angie@Angie's Recipes says
wow Chris, these look almost too pretty to eat. I love the simple and elegant decoration too.
Monique says
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!