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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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Miriam Stocking says
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.
Chris Scheuer says
Hi Miriam, no I don't think that would thicken properly. The chocolate is essential for this recipe to work.
Gillian S says
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.
tracy wilson says
I was just wondering what brand of chocolate chips you recommend using?
Chris Scheuer says
I like the Ghirardelli brand but I've also used other brands, like Nestle with success.
Katy says
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
Chris Scheuer says
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.
Katy says
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
Elizabeth says
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.
Chris Scheuer says
Yum! You're making me want to run to the kitchen and pull out the blender and the chocolate 🙂
Cindy Wunsch Bowen says
do these firm up in the refrigerator?
Chris Scheuer says
Yes!
Claire Van Allen says
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.
Linda Jean says
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.
Chris Scheuer says
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!
Cheryl Sparks says
We were lucky enough to get a Vitamix for Christmas! Could I use it for this recipe and have it heat the cream?
Chris Scheuer says
Hi Cheryl! Yes, you could definitely use your Vitamix for this recipe. Enjoy!
Suzanne H says
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!
Chris Scheuer says
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.
Jennifer says
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!
Chris Scheuer says
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!
Damian Rice says
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.
Chris Scheuer says
Thanks, Damian!
Mary says
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?
Chris Scheuer says
Hi Mary, so sorry the wording was confusing. Thanks for noticing that. I've clarified that step to make it clear.
Rhonda Jackson says
👌☘️ Perfect end to my corned beef and cabbage dinner! Tiny, rich surprise but it was so easy to make.
Chris Scheuer says
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 🙂
Robyn Gleason says
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!
Kelly says
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.
Kelly says
Sorry, just found it in the cafe notes!
Susan says
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!
Karen (Back Road Journal) says
I remember your dessert from several years back. I shared it with a friend to make as I didn't have a blender. Yummy.
Mary Truss says
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?
Chris Scheuer says
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.
Linda Jean says
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.
Kathy says
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.
Chris Scheuer says
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. 🙂
Pauline Blankenberg says
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!!
Pauline Blankenberg says
Even water goes on the scale (I meant in my comment)
Chris Scheuer says
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!
Monique says
me again..now I see they could be erfecet for Cafés Gourmands:) Trios:)
Madonna says
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.
Liz says
I've made blender mousse but never pots de creme! What a fun twist---and these would certainly be a hit with my family!!!
Mary Ann | The Beach House Kitchen says
Aren't these the prettiest little desserts?! I can't believe how quick they are to whip up too Chris! I'm in!
Vicki Bensinger says
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.
Patti O'Reilly says
OK!!!! I'm on my way to pick up my Bailey's!
Sounds yummy!
Happy St. Patrick's week!
Love you both!
Tricia says
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.
Chris Scheuer says
What a sweet comment Tricia! Yes, it is a little more dense than a pudding would be, but not like fudge.