Silky smooth and deliciously decadent, this chocolate lover’s dessert takes less than 10 minutes to throw together!
I love having a trick or two up my sleeve to pull out when I’m in a bit of a pinch. Anyone else out there ever get in a pinch? It seems like “a pinch” is a regular occurrence with me. Scott says it’s because I often try to squeeze ten pounds into a five pound sack. I guess that’s a nice way of saying I overestimate what I actually have the time to accomplish. And though I hate to admit it, he’s totally right!
This little problem often occurs when we’ve invited guests for dinner. I plan too much for the day and have lots of grandiose ideas. All of sudden, I’ll realize that I’m running short on time and will need to simplify things. These little Salted Toffee Pot de Crème are a perfect way to simplify dessert and are so delicious, you’ll never miss a fussier, more complicated or more time-consuming dessert.
Pot de Crème (pronounced poh´de krehm) is a delicious, velvety smooth, French dessert which means “pot of custard” or “pot of cream”. It’s made of eggs, cream and sugar which are combined with a flavored ingredient like chocolate, vanilla or caramel. The traditional preparation technique typically includes heating the cream, whisking the eggs and then (very carefully, to prevent cooking the eggs), combining the two. The mixture is then strained and transferred to small ramekins and baked in a water bath.
Does that sound like a lot of work? It’s not super difficult, but definitely not the dessert for one of those “in a pinch” days!
So what if you could have a version of Pot de Crème that was silky smooth and loaded with dark chocolatey deliciousness – that only took a few minutes to throw together? It’s true! This version from Food.com is made in the blender and is unbelievably easy – add chocolate chips, sugar, an egg, salt and vanilla into a blender container. Pulse a few times then heat cream in the microwave till boiling. Quickly add the hot cream to the contents of the blender and whirl everything around for one minute. The super hot cream actually cooks the eggs as soon as they combine!
That’s pretty much it, just transfer the mixture to some small, pretty bowls and chill. An hour later, you’ll hear ooohs, aaahs and moans of delight when you serve this delicious dessert to family and friends.
I’ve been making these Pot de Crème for years, but this time I added two more layer of crazy deliciousness – toffee bits and a drizzle of Salted Toffee Sauce over the top.
The sauce can be made in a few minutes right in the microwave while the Pot de Crème chill.
The finished products is a wonderful combination of sweet, crunchy, silky smooth, salty and richly chocolatey. Add a dollop of whipped cream and you’ve got a dessert that’s impressive and incredibly delicious.
How’s that for an “in a pinch” day? I think you’ll be as happy as I am to have this little trick up your sleeve! It will definitely wow everyone who tries it!
For you Pinning pleasure:
- For the pots de créme:
- 5 ounces toffee bits
- 6 ounces good quailty chocolate chips I like Ghiradelli
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- ⅔ cup heavy cream or half & half plus 2 tablespoons
- For the toffee sauce:
- ½ cup dark brown sugar
- 4 tablespoons butter
- 2 tablespoons dark corn syrup
- ½ cup heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon sea salt
- Place a rounded tablespoon of the toffee pieces in the bottom 6 pot de creme or other small bowls.
- Place all other ingredients except the the half and half in a blender container. Blend on high speed for about 10 seconds, just to mix ingredients and break up the chocolate pieces.
- Place half and half in a microwave safe cup or bowl. You want a container big enough so the half and half won’t boil over. Heat on high for about 1 1/2 minutes until half and half is boiling for about 10 seconds. Remove and pour into blender with chocolate. Cover and quickly turn blender to high speed. Blend for 1 minute then uncover and set aside for a few minutes to cool down a bit.
- Divide chocolate mixture between the prepared ramekins. Place ramekins on a tray or plate and cover with plastic wrap. Refrigerate for at least an hour. Can be made 1-2 days in advance. Top with toffee sauce and whipped cream just before serving. I like to add a little sprinkle of flaky sea salt on top of the caramel sauce.
- For the toffee sauce, place the dark brown sugar, corn syrup and butter in a large, microwave-safe bowl. Cook for 1 minute, then remove from microwave and stir well. Cook on high for another 2 minutes then add heavy cream, stir well and return to microwave for 1 more minute. Remove, add vanilla bean paste and sea salt and stir well. Transfer to jar or other storage container and allow to cool. Use immediately or store in refrigerator. Warm before using. If sauce is too thick, add a tiny bit of cream or half and half and stir well.
* You can find toffee bits in lots of larger grocery stores in the chocolate chip section. If you can't find them, just make the Pot de Créme without them - they'll still be super delicious!
** Feel free to use either heavy cream or half and half. The dessert will be a little richer with the heavy cream but is also delicious with half and half. I've even used whole milk with good results.