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Easy Chocolate Pots de Crème

Ten minutes is all it takes to make this non-fussy Chocolate Pots de Crème made in the blender for a super easy, crazy delicious date night or dinner party-worthy dessert.
I know you’re going to want this recipe!

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So Easy, Chocolate Pots de Crème Made in the Blender

If only the French would have had a handy electric kitchen blender in the 17th century – This delicious French dessert custard made with dark semi-sweet chocolate, milk, heavy cream, egg yolks, and sugar could have been so much easier done the American way.

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeKetoQuick & EasySoy Free
Servings:  6
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :5 minutes
Cook Time :5 minutes
Total Time :10 minutes
Course : Dessert, Snack
Cuisine : American, French
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 420
Fat 28.1
Carbohydrates 38.3
Protein 8.2

Don’t get me wrong.

I’m not one to knock the French cooking tradition. Heaven knows I’m admittedly green with envy of anyone who has the privilege to study and truly learn it. Still, these easy Chocolate Pots de Crème desserts made in the blender are divine nonetheless and a whole lot less fussy to make.

I’ve made them both ways, and while some might argue that the differences are negligible, with my untrained culinary experience, I still can tell you that there IS a difference.

If you are a traditionalist, you should make pots de crème like the French do. When making it traditionally, you will most likely notice that the French version is full-bodied and rich due to using only heavy cream (no milk), and the creamy texture is smoother because of how it cooks as it bakes. You will also find that the custards’ top layer bakes to create a thicker skin-like surface, which is sort of fun to break through as you’re spooning it.

But for most, it’s all in what you’re used to, I’d say.

Looking for #yummy #ValentinesFood #deliciousness? Try this #GlutenFree #Chocolate #PotsDeCrème #ValentinesDessert #Recipe #yummmmm! #CookingGfreeDeliciously

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How to make the Americanized version of Chocolate Pots de Crème using your blender.

The Americanized version of these luscious, deep, decadent chocolate pots of cream is easy to make in the blender. Who would not be all about this! And they give a similar result that is perfect for your date night or dinner party arsenal of uncomplicated go-to recipes!

Again, you’ll make these with the simplest ingredients that you most likely already have on hand. So grab out that good-quality chocolate you’ve been saving, some milk, heavy cream, eggs, sugar, and salt, and let’s create this decadent, creamy, chocolatey dessert that’s maliciously delicious.

BTW:

“Maliciously Delicious” is a term my Mother-in-Law taught me to describe sinfully delicious desserts that are over the top yummy good. And this chocolate pot de crème certainly ranks right up there!

Best enjoyed by the spoonful, as its name suggests, selecting the right “pot” or vessel for serving it is where it all begins. The desserts are decadent and filling – so only a small portion is all you need. I like to use small decorative cocktail glasses, dessert cups, or fancy ramekins that hold about 1/2 cup for individual servings. Get these out now, so you’re ready to fill them in the final step.

Let's get making this...

  1. Start by adding 8 ounces of good-quality semi-sweet chocolate (70% is ideal) to a blender and pulse to chop roughly.
  2. Meanwhile, whisk 1 1/2 cups whole milk, 1 cup of heavy whipping cream, 6 large egg yolks, 4 tablespoons granulated sugar, and ¼ teaspoon salt in a heavy-bottomed saucepan over medium heat. Cook, stirring continually with a heatproof spatula to almost boiling (about 5 minutes) until the mixture is thick enough to coat the spatula.
  3. Immediately pour the mixture over the chocolate into the blender. Cover and hold the blender lid with a thick kitchen towel; blend on low, increasing the speed to medium to continue until the chocolate and the cooked mixture are thoroughly combined and silky smooth. Pour dividing into the “pots” you selected earlier and refrigerate until set.
  4. Before serving, whip the remaining 1/2 cup cream and the 1 tablespoon confectioners’ sugar using an electric hand mixer until soft peaks form. Top the chilled pots de crème with a whipped cream dollop, dust with a pinch of cocoa powder, or a few cocoa nibs. As an extra garnish, top with a fresh raspberry or a mint sprig if desired.

These tasty, easy to make little pots of yummy chocolate crème fits all the criteria for uncomplicated go-to desserts.

You can:

Check, check, check, check, check, and check!

The classic French method of making Pots de Crème

The traditional French process is more involved. To do it, you start by heating 3 cups of heavy cream and semi-sweet dark chocolate over medium to medium-low heat to melt the chocolate. Next, you will whisk together the egg yolks, sugar, and salt in a separate bowl. Then, the chocolate cream gets whisked into the egg and sugar mixture before getting filled evenly into little pots (or ramekins) and placed in a baking dish.

That baking dish gets filled with hot water (3/4 of the way up the pots’ side) to bake in a water bath. The water bath ensures the cream will remain smooth when baking because only the top of the cream bakes in dry heat, which creates the signature “skin-like” surface of the Pots de Crème.

As noted earlier, the whole procedure is slightly time-consuming and rather fussy. Overall, increasing the prep time to around 20 minutes and the cooking (baking) time to a solid 30 minutes.

Cooking and Serving Notes for traditional Pot de Crème

  • Choose eggs and cream that are as fresh as possible.
  • You can choose traditional 1/2 (120ml) cup glass “pots” (like the little ones you buy yogurt in at the store), individual porcelain ramekins, or other oven-safe vessels.
  • Choose a high-quality semi-sweet dark chocolate (70% is ideal). Chocolate Pots de Crème doesn’t have many ingredients – so the best chocolate you can find makes all the difference!
  • As mentioned above, if you’re looking to create the French signature texture, baking pots de crème in a water bath is essential to creating a creamy custard underneath with a thick “skin” on top.
  • When baking traditionally, and if you’re afraid of spilling water everywhere when transferring the dish into the oven. Set the baking dish with only the pots (and no water) onto the oven rack, then pour the water into the baking dish. When done, turn the oven off, open the door and wait for the pots and water to cool to the touch before removing them.
  • Most Chocolate Pots de Crème in France are enjoyed “naked,” with no toppings from what I’ve read. In North America, whipped cream and chocolate shavings often garnish the desserts – which is an excellent way to use up any leftover or remaining heavy cream and chocolate you may have after making this recipe.
  • Enjoy the pots de crème warm or let them cool to room temperature, refrigerate them (for up to 2 days) to enjoy by the spoonful to satisfy any creamy, rich chocolate craving you may have.

Whichever way that you make them, as my Mother-in-Law would say, they’re “Maliciously Delicious!!”

Enjoy!

XXO

Kymberley

P.S. Have you tried this recipe? I would love to hear your thoughts. Please comment. When you leave a comment below, share and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area.

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Learn how to adjust the serving size, CLICK HERE

Chocolate Pots de Crème Made in the Blender

Ten minutes is all it takes to make this non-fussy Pots de Crème made in the blender for a super easy, crazy delicious date night or dinner party-worthy dessert. You know you’re going to need this recipe!
Kymberley @GfreeDeliciously
5 from 2 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine American, French
Servings 6
Calories 420 kcal

EQUIPMENT

  • Blender
  • Saucepan
  • Utensils (Measuring Cups & Spoons, Whisk, Rubber Spatula or Large Spoon)

INGREDIENTS
 
 

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INSTRUCTIONS
 

  • Add chocolate to a blender and pulse to roughly chop.
  • Meanwhile, whisk the milk, 1 cup cream, egg yolks, granulated sugar, and salt in a heavy-bottomed saucepan over medium heat. Cook, stirring continually with a heatproof spatula to almost boiling (about 5 minutes) until the mixture is thick enough to coat the spatula.
  • Immediately pour the mixture over the chocolate into the blender. Cover and hold the blender lid with a thick kitchen towel; blend until the chocolate and the cooked mixture is combined and smooth. Pour into fancy glasses, ramekins, or small bowls and refrigerate until set.
  • Before serving, whip the remaining 1/2 cup cream and the confectioners’ sugar with a hand mixer until soft peaks form. Top the chilled pots de crème with a dollop of whipped cream, dust with a pinch of cocoa powder, or a few cocoa nibs, then garnish with fresh raspberries or a mint sprig if desired.

KITCHEN NOTES

The Classic French Method of Making Pots de Crème
The traditional French process is more involved. To do it, you start by heating 3 cups of heavy cream and semi-sweet dark chocolate over medium to medium-low heat to melt the chocolate. Next, in a separate bowl, you will whisk together the egg yolks, sugar, and salt. Then, the chocolate cream gets whisked into the egg and sugar mixture before getting filled evenly into little pots (or ramekins) and placed in a baking dish.
That baking dish gets filled with hot water (3/4 of the way up the pots’ side) to bake in a water bath. The water bath ensures the cream will remain smooth when baking because only the top of the cream bakes in dry heat, which creates the signature “skin-like” surface of the Pots de Crème.
This procedure is a bit time-consuming and rather fussy. Overall, increasing the prep time to around 20 minutes and the cooking (baking) time to a solid 30 minutes.
Cooking and Serving Notes for Traditional Pot de Crème
• Choose eggs and cream that are as fresh as possible.
• You can choose traditional 1/2 (120ml) cup glass “pots” (like the little ones you buy yogurt in at the store), individual porcelain ramekins, or other oven-safe vessels.
• Choose a high quality semi-sweet dark chocolate (70% is ideal). Chocolate Pots de Crème doesn’t have many ingredients – so the best chocolate you can find makes all the difference!
• As mentioned above, if you’re looking to create the French signature texture, baking pots de crème in a water bath is essential to creating a creamy custard underneath with a thick “skin” on top.
• When baking traditionally, if you’re afraid of spilling water everywhere when transferring the dish into the oven. Set the baking dish with only the pots (and no water) onto the oven rack, then pour the water into the baking dish. When done, turn off the oven, open the door and wait for the pots and water to cool to the touch before removing them.
• Most Chocolate Pots de Crème in France are enjoyed “naked,” with no toppings from what I’ve read. In North America, whipped cream and chocolate shavings often garnish the desserts – which is an excellent way to use up any leftover or remaining heavy cream and chocolate you may have after making this recipe.
• Enjoy the pots de crème warm or let them cool to room temperature, refrigerate them (for up to 2 days) to enjoy by the spoonful to satisfy any creamy, rich chocolate craving you may have.

Nutrition

Calories: 420kcalCarbohydrates: 38.3gProtein: 8.2gFat: 28.1gSaturated Fat: 16.4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 5.2gTrans Fat: 0.4gCholesterol: 224.4mgSodium: 139.5mgPotassium: 127.8mgFiber: 2.7gSugar: 35.2gVitamin A: 216.1IUVitamin C: 0.2mgVitamin D: 2.9µgCalcium: 110.8mgIron: 0.5mg
Keyword chocolate, chocolate dessert, Classic Recipes, Classic Remakes, cream, Dessert Recipes, eggs, milk, pots de creme, Romantic Dinners, sugar, Valentines Day Recipes
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
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  • I’ve also been to Canada and Mexico.
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  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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