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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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Pamela Dunn Gardner says
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.
Chris Scheuer says
Thanks so much, Pamela!
Peg says
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!
Chris Scheuer says
Hi Peg, that does sound about right. I would probably make two double batches which will work better than trying to triple the recipe.
Peg says
Thanks! I don’t think you could ever make TOO a MUCH of this!
Virginia Allen says
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!
Chris Scheuer says
Awesome! Thanks, Virginia!
Sylvie says
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.
Chris Scheuer says
Awesome! Thanks for letting us know, Sylvie.
Mary says
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!
Chris Scheuer says
Thanks, Mary!
Linda MacDonald says
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.
Chris Scheuer says
Thanks for sharing your results, Linda! I'm so happy you enjoyed them.
Diane says
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?
Chris Scheuer says
Hi Diane, so glad you enjoyed it! I would add the liquer when you add the cream to the blender ingredinets.
Tulsi says
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).
Chris Scheuer says
Thanks, Tulsi!
Elizabeth says
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!
Chris Scheuer says
Thanks for sharing your review, Elizabeth. I know he appreciate you making him a sweet treat that he could enjoy!
Paula Lynch says
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.
Chris Scheuer says
Haha! I love it! Thanks so much Paula, for sharing your review. Great adaptations!
Lana says
I'm trying to stick to a low carb diet. Can I use Swerve confectioners sugar in place of regular sugar?
Chris Scheuer says
Hi Lana, I haven't tested this recipe with Swerve so I can't say for sure. If you try it, let us know!
Ann Light says
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!
Chris Scheuer says
Thank you, Ann! Your adaptations sound delicious!
Mark says
No way ~1/2 cup of cream makes for 6 servings.
Chris Scheuer says
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.😩
Paula Lynch says
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! ❤️
Chris Scheuer says
Haha! Thanks, Paula!😂
Heather says
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!!
Chris Scheuer says
Haha! I love it! Thanks, Heather! 💕
Antoinette says
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!!!
Chris Scheuer says
That's awesome, Antoinette! Thanks so much for sharing your results! I'm so happy you guys enjoyed this dessert! 💕
Kelly says
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.
Chris Scheuer says
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!
Fabienne says
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
Chris Scheuer says
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.
Diane Marcello says
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.)
Chris Scheuer says
Awesome! Thanks for sharing your results and adaptations, Diane!
Penny says
Due to quarantine, I only have 2% milk right now, and cocoa powder. Would these work? What modifications would you make?
Chris Scheuer says
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.
Pat Appenzeller says
Chris.....Actually, it is pronounced, “ Po du Crem “.....I am not a chocolate lover...but this looks like a keeper !
Thanks,
Chris Scheuer says
Thanks, Pat!
Teresa Taubl says
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!
Chris Scheuer says
Yay, thanks so much for sharing your results, Teresa!
Pam says
You have The BEST photographer in the world!
Can't wait to try these.....
Chris Scheuer says
Aww... thanks so much, Pam! I think so too 😘
Rohan says
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 .
Chris Scheuer says
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.
Katie Zack says
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.
Tucsonbabe says
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.
Chris Scheuer says
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.