- Dish type
- Chocolate desserts
This is a simplified version of pots de creme that is irresistible and takes no time to make in a blender.
2 people made this
- 5 egg yolks
- 60g caster sugar
- 1/4 teaspoon salt
- 180ml double cream
- 120ml single cream
- 275g dark chocolate, finely chopped
- 1 tablespoon vanilla extract
- 240ml very strong, very hot coffee
MethodPrep:15min ›Extra time:3hr15min chilling › Ready in:3hr30min
- Combine egg yolks, sugar and salt in a blender. Blend until smooth. Add double cream and single cream; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes or ramekins. Let cool to room temperature. Cover with cling film and refrigerate for at least 3 hours and up to 3 days.
We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw or undercooked egg.
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Quick Pots de Crème
Fast and easy to prepare, this adult-style chocolate "pudding" (actually, more a dense mousse than a pudding) is rated "R". for rich!
- 1 cup (170g) semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons (25g) sugar
- 1/2 teaspoon espresso powder, optional
- 1 large egg, at room temperature
- 1 cup (227g) heavy cream
- 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur (e.g., Kahlua)
Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
Add the egg and pulse just until everything is well combined the mixture may start to form a cohesive mass.
Heat the cream in a bowl in the microwave, or in a pan set over medium-high heat. Heat until the cream’s just short of a full rolling boil it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature should be at least 205°F.
Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
Perfect your technique
Quick Pots de Crème
Divide into 6 individual serving cups. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
Serve with whipped cream, if desired. Or simply garnish with a sprinkle of confectioners' sugar and fresh berries.
Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).
I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Creme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!). Easy and delicious… you’re gonna LOVE this dessert! Here’s how to make it:
Chocolate Pots de Creme
If you’re looking for an elegant but easy dessert for a special occasion, you really must try these Chocolate Pots de Creme.
This rich, decadent chocolate dessert would be perfect way to end a romantic Valentine’s Day dinner! Best of all, these Chocolate Pots de Creme are so easy to make.
I definitely recommend using good quality chocolate in this recipe. You can use semi-sweet or bitter sweet, but I often use a combination.
Some fresh berries or whipped cream are perfect along side these pots de creme, and offset the decadent chocolate flavor perfectly. I love to garnish mine with some fresh raspberries and a sprig of mint.
I also recommend very small serving dishes, as this is an incredibly rich dessert. These can be made a day ahead and stored in the refrigerator, covered with plastic wrap.
Trust me, if you’ve never had pots de creme, you shouldn’t wait any longer!
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One response to “Simple Chocolate Pots de Crème”
Very good and easy to prepare. I was not able to match the 6 grams of carbs. 4 oz of baking chocolate is from 30 to 38 carbs. And 1-1/2 cups of heavy whipping cream is another 24 grams. All together my carb counter came up with 68 grams of carbs or 17 grams per serving. Taste great but that’s nearly my total daily allowable. I will not be making again!
When calculating with your carb counter, make sure to subtract the sugar alcohols since those don’t count. Also, to be more clear, our original recipe said “sweetener” and we have updated it to say “erythritol (like Swerve)”, which is a keto-friendly option.
A Few Pots de Crème Recipe Notes
- Use a high quality dark chocolate bar for this recipe. You’ll need one, 3 oz bar. I like 80-85%, for a rich bittersweet dessert, but anywhere from 70%-85% can be used. See notes on recommended chocolate.
- Classic Chocolate Pots de Crème is baked in little lidded porcelain cups, but ramekins or oven proof glass jars work just as well. You’ll need four, 8oz baking vessels. I like glass jars but have also used ramekins.
- It’s super important for proper mouth feel, and silky smooth texture to bring the little pots out of the refrigerator at least 30 minutes before enjoying. One hour, if you can.
- Make ahead? Yes Please! Chocolate Pots de Crème can be made up to two days in advance!
- Can I make Chocolate Pots de Crème dairy free? Absolutely! Turn this recipe into a gluten free dairy free dessert by simply subbing the milk with full fat coconut milk (from a can) and whip coconut cream for the topping.
Chocolate Pot de Creme Recipe
Chocolate Pot de Creme is a chocolate lover’s delight! Pot de creme, which means “pot of cream” or “pot of custard. It is a traditional French custard typically served in a pot-shaped cup that is served in the same cups they are baked in. The history of Pots de Creme is basically the history of custard which goes back hundreds of years to the middle ages,
It is so easy to make and so very rich and delicious. I used to demonstrate this recipe on television shows around the United States during my first cookbook tour. Everyone loves it! Did you know that August 27th is Pot de creme Day?
- 2/3 cup cream (light cream or heavy cream)
- 1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
- 3 tablespoons very strong coffee, prepared
- 2 tablespoons coffee liqueur or brandy
- 2 eggs
- Sweetened whipped cream
- Chocolate shavings or curls*
- Nuts, chopped
In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point remove from heat.
In a food processor or blender, add chocolate chips process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream cover and blend at high speed for about 3 minutes until well blended.
Pour into six demitasse cups or small custard cups (I like to use fancy tea cups).
Refrigerate at least 4 hours or overnight. After pudding has cooled, cover containers with plastic wrap.
To serve, top with whipped cream garnish with chocolate shavings and nuts.
Makes 6 small servings or 4 tea cup servings.
* How To Make Chocolate Shavings - For best results, the chocolate used should be cold, straight out of the refrigerator. If it is room temperature, then the slices won't turn out paper thin instead, they will be thick, broken chunks. To make chocolate shavings, you first need a good quality of chocolate in block form. Using a vegetable or potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.
These Easy White Chocolate Pots de Crème are:
- super quick and easy to make
- incredibly rich and creamy
- made from only 5 simple ingredients
- perfect for white chocolate lovers
How long will these white chocolate puddings last? These puddings can be kept in the fridge, covered tightly, for up to 1 week.
This recipe yields 3 ramekins filled about 3/4 of the way. If desired, you can fill 4 ramekins only halfway as the pudding is quite sweet and rich.
If you try this recipe, let us know! Leave a comment, rate it, and don&rsquot forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I&rsquod love to see!
My favorite desserts are easy chocolate ones like these little Chocolate Pots de Creme. It&rsquos so easy to whip up this chocolate dessert and it only dirties a small bowl, a measuring cup, and a spatula. Better yet, the chocolate mixture is made with fat-free Greek yogurt instead of cream so your hips will be as happy as your nice dry hands.
To make these, heat milk in a large measuring cup in the microwave. When it&rsquos hot, you add broken up chocolate pieces and stir until they melt. Then right into that same measuring cup you stir in a bit of salt and yogurt.
Stir until smooth. Then, pour into ramekins and pop them into the fridge until they&rsquore set. I like to top each one with an extra dollop of Greek yogurt to serve.
If you&rsquore looking for another really easy delicious chocolate dessert that uses Greek yogurt, check out this Greek Yogurt Chocolate Fruit Dip. It only has 6 ingredients that you simply mix together for a rich, decadent (but healthy) dip.
Now, let&rsquos dig into this delicious Chocolate Pots de Creme recipe!
How To Make easy Chocolate Pot de Creme recipe (fancy chocolate pudding)
Chocolate Pot de Creme. First of all, what the heck does that mean? Exactly like what it sounds like. Chocolate Pot of Cream. Truly, truly, is there anything more beautiful in all the land than a pot of chocolate flavored cream? I think not. A Chocolate Pot de Creme is rich, smooth, comforting, decadent, and EASY! You heard me right. easy peasy pumpkin squeezy!
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All you need is love. But a little chocolate now and then doesn't hurt.
I make this recipe quite often for after dinner or, frankly, for myself in the middle of the day. It has such a comforting and decadent quality to it. it makes life better! It is less time consuming than a traditional cake or pie with all the qualities of a good dessert. An easy dessert for busy families!
Chocolate pot de creme is basically pudding. Very fancy pudding. Extra delicious pudding. The kind of pudding you make for guests and parties and nights when you are angry at the world. Those kinds of nights require this recipe. The trick to making a chocolate pudding seem so wonderfully fancy is the richness of the recipe (use good quality chocolate!) AND the presentation. Anything served in mini, personalized portions is just fantastic. A few options for baking these in are [easyazon_link identifier="B015PPYVH2" locale="US" nw="y" nf="y"]ramekins[/easyazon_link], [easyazon_link identifier="B001HIAD2Y" locale="US" nw="y" nf="y"]small bowls[/easyazon_link], and even mini mason jars. My favorite local restaurant serves flan in [easyazon_link identifier="B00B80TK2K" locale="US" nw="y" nf="y"]mini mason jars[/easyazon_link] and it is simply adorable!
Try changing the type of chocolate you use or using a variety. Use semi-sweet chocolate if you prefer your pot de creme on the sweet side and extra dark if you prefer it on the bitter side. Of course, a mix is always a good idea!