You didn’t even have to tell me. I just knew you’d be needing this Chocolate Pots de Crème recipe. After all, it is that time of the year. There’s Mother’s Day, graduations, recitals, end-of-the-school-year festivities and a zillion other events. In May, the list just seems to go on and on, doesn’t it? Maybe it’s just so busy right now, you didn’t even know what it was you needed. But I did.
I knew this month would bring occasions that would call for a fun, easy, FABULOUS dessert – one that can be thrown together in less than 10 minutes (hands-on time). A dessert that everyone will go crazy over. Make this wonderful Chocolate Pots de Crème in your fanciest little cups, sophisticated ramekins, tiny mason jars, even paper cups. Just make it; I promise you won’t be sorry. The first silky smooth, densely rich, melt-in-your-mouth delicious taste will put you into, what I call, chocolate nirvana!
This recipe has a fun story to go with it. One evening recently, just before I was getting ready to prepare dinner, I was flipping through a favorite cookbook. I stopped in the middle of the dessert section, realizing time was slipping by and dinner was not making itself. My husband, Scott happened to walk by minutes later and seeing the cookbook open, glanced at the open page. “Chocolate Pots de Crème?”. “Wow, that sounds wonderful!”, and he walked away.
Oh brother! Not wanting to disappoint, I looked at the recipe. Not! No way was that going to happen – it involved a double boiler, 2 pots, a bowl, a whisk, a strainer, 4 small pots, a water bath. a stint in the oven and a cooling period. At least three hours from start to finish. Nope, no way, I had neither the time nor the inclination for all of that.
Sorry honey, no Pots de Crème tonight.
But wait a minute! A memory somewhere in the back recesses of my brain was beginning to emerge – years and years ago, I used to make a Chocolate Pots de Crème, in the blender of all places! And it was good, really good. I’d just forgotten all about it.
I dusted off the old recipe, did a bit of Googling and came up with a revised edition, using the blender and the microwave. I’ve tested it out now several times with family and friends and it’s been a huge hit every time. I’ve served it with sweet local strawberries, freshly whipped cream and a drizzle of Mint-Basil Syrup. Everyone loves it and NO ONE can believe how simple it is; that it truly takes less than 10 minutes, (actually closer to 5 ) to put this lovely dessert together.
You won’t believe it either; not only how super simple it is, but the rave reviews too. I’m just getting you prepared, so you can practice being modest. And honestly, my lips are sealed, no one has to know our little secret. Let them think your fabulous dessert involved “a double boiler, 2 pots, a bowl, a whisk, a strainer, 4 small pots, a water bath, a stint in the oven and a cooling period”. I mean, what they don’t know, won’t hurt, right?
P.S. I told you I served this delicious dessert with freshly whipped cream and a drizzle of Mint-Basil Syrup. Talk about taking something wonderful right over the top, wow! It has so many delightful uses and makes the simplest things quite special. You’ll love it for your summer recipe arsenal.Print
Chocolate Pots de Crème
You’ll flip when you see how easy and fast this recipe is. You’ll REALLY flip when you take the first silky smooth, densely rich, melt-in-your-mouth delicious bite!
- Category: Dessert
- Cuisine: French-American
- 10 ounces semi‐sweet or bitter sweet chocolate chips, use good quality chips*
- 1 large egg
- 3 tablespoons sugar
- 1 teaspoon vanilla
- pinch salt
- 1 cup heavy cream (or half & half)
- 2 tablespoons Grand Marnier (optional)
- Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 9 servings out of it. My bowls hold 1/3 cup when filled to the brim.
- Place chocolate chips, sugar, egg, vanilla, salt and Grand Marnier (if using) in a blender container. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set aside.
- In a 2-3 cup microwave-safe container microwave the cream on high for 2 1/2 minutes or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it’s poured into the blender.
- Immediately turn blender on low speed and blend for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all cream has been added, turn blender off and scrape down sides with a rubber spatula. Place lid back on securely and blend for 2 minutes on high speed.
- Pour into prepared bowls and refrigerate for at least an hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
*I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips