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.
- 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 ⅓ 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 ½ 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
Jodee Weiland says
This recipe looks wonderful! I am the ultimate chocolate lover, so this looks delicious...can't wait to try it! Thanks for sharing!
sue/the view from great island says
This is one of my favorite posts you ever done, what a gorgeous dessert, and that syrup? Excuse me, I have to get some pinning done 🙂
My dear Chris...you talk to my heart <3
Rosemary Jackson says
Nevermind! I just read that a little closer. I'll wait til Sunday! Happy Mother's Day!
Rosemary Jackson says
This looks divine! I love, love, love your blog! Gorgeous food and delicious pictures! Just curious though, where is the recipe for the Mint-Basil Syrup? Did I miss it? Maybe I'm just overlooking it because I get distracted when I come across something else that looks equally divine!
Tricia @ Saving room for dessert says
What a home-run! That's a grand-slam recipe - delicious, smooth, creamy, chocolatey and easy! Wooohooo! I love this recipe Chris, and the photos are amazing. Can't wait for the minty syrup. Have a wonderful Mother's Day!
Georgia @ The Comfort of Cooking says
Such a gorgeous dessert, and so easy to make! Absolutely love this elegant chocolaty treat, Chris. And I especially love your last photo of it polished off, ha!
Hi Chris, this could not have come at a better time, my mother is a chocolate fiend and she would love this for our mother's day dessert. Thank you!
What beautiful vhovolatebpots de cream 🙂
Angie (@angiesrecipess) says
This is a dream dessert for chocolate lovers! Love the basil mint syrup.
Ginny Hartzler says
They look delicious, and very labor intensive (not!)
Chris this sounds wonderful and oh, so easy!
Manju @ Manju's Eating Delights says
Wow, that looks so darn good and I just love anything chocolaty! And i love that syrup....
Sophia @ NY Foodgasm says
Oh my this looks amazing and that syrup is a great idea Chris!
Norma | Allspice and Nutmeg says
Oooooo, delicious and easy to make. Win-win!
Oh I'm keeping this up my sleeve! totally delicious for a celebration or a solitary treat!
This sounds wonderful and the photos are gorgeous! I love the mint basil syrup. What a unique addition!
Jenn A says
Right up my chocolate lovin' alley!
I love, love this kind of creamy chocolaty dessert! It is so good:)
Happier Than A Pig In Mud says
Wish I had one to try now... You know, just so you'd have a totally unbiased opinion:@)
It seems I made this recipe many years ago in the blender. Sort of remember it. Must not have been that great, because now I am sure I will love your recipe. This is going on my to make list!!!
I cannot wait until Sunday! Pinning this for use this weekend!
So pretty too..and way easier than the one you darling husband eyed:-)
Happy Mother's day weekend..
Maureen | Orgasmic Chef says
Nothing better than a delicious dessert that takes way less time to prepare than it looks. 🙂
Madonna/aka/Ms. Lemon says
I need this in my toolkit for my chocolate lovers. You make it all seem so elegant. Great photos Scott.- you made me want to put my face in my screen.