Want an easy, no-bake dessert for two? This Chocolate Pots de Creme fits the bill! Super rich, and super easy to make with only five ingredients in your blender!
O.K. This Chocolate Pots de Creme recipe actually makes enough for four 🙂 But I don’t think you’ll complain too much.
What is Chocolate Pots de Creme?
Pots de Creme (prounounced “poh-day-krem”) is a French dessert and literally means “pot of cream” or “pot of custard.”
The “pot” refers to the way it is served. You can present the dessert in small special “pots,” or porcelain cups. Or you can just use teacups, like me 🙂
What is the Difference Between Pots de Creme and Chocolate Mousse?
Pots de Creme are quite dense, while mousse is light and fluffy, with lots of air bubbles. I would describe Pots de Creme as a cross between pudding and fudge, especially when they’ve been refrigerated.
Chocolate Mousse incorporates whipped egg whites, where Pots de Creme does not. Pots de Creme are also traditionally baked in a water bath, whereas mousse is not baked.
However, we are all about doing things the quick and easy way, so this is an easy, no-bake Chocolate Pots de Creme recipe!
Ingredients for Chocolate Pots de Creme
This super easy dessert only has five ingredients!
- semi-sweet chocolate chips
- vanilla extract
- heavy cream
Equipment for Chocolate Pots de Creme
You’ll need a blender with a lid that has a removable portion in the middle. I LOVE my Blendtec!
You’ll also need a funnel, and a microwave-safe measuring cup.
Finally, you’ll need ramekins or small cups to pour the chocolate mixture into.
Oh, and you’ll also need a microwave. If you don’t have a microwave, you can use your stovetop.
How to Make Chocolate Pots de Creme
First, get your blender ready. You’re going to make everything in here!
Set out your serving ramekins or cups on a tray that will fit inside your refrigerator. Move it aside to give yourself room to work.
Measure out your chocolate chips. This recipe calls for six ounces. I love to use my Taylor Kitchen Scale. If you don’t have a kitchen scale, six ounces is equal to about one cup of chocolate chips.
Add the chocolate chips along with one egg, two tablespoons of sugar, one teaspoon of vanilla extract, and a pinch of salt to your blender.
Now put the lid on and blend that up. It’s going to look a little chunky. Just pulse the blender a few times. You really just want to break up the chocolate chips so that they’ll melt faster once the hot cream is added.
Now take the center portion of the lid out and insert your funnel.
Put your cream into at least a one-cup measuring cup (you just need 1/2 cup plus 2 tablespoons of cream) or into a microwave-safe bowl. You need some extra room for bubbling.
Heat the cream in your microwave on high power for 1 1/2 minutes. It should be boiling.
Turn your blender onto to “low” for about fifteen seconds. Then slowly pour the hot cream into the funnel while the blender is still running.
Once all the cream has been added, cover the funnel with your hand or a towel and turn the blender up to “high.” Blend for one minute, and you are done!
Now just pour your chocolate cream into your prepared cups or ramekins.
If you want to eat your Chocolate Pots de Creme right away, they will be warm and much like pudding. If you want to chill them, the texture will firm up and become much more dense.
If you put them into the refrigerator, loosely cover with plastic wrap.
To serve, add a dollop of whipped cream and/or a sprinkle of cocoa powder.
To learn how to make the cute little hearts for garnish, check out my post, How to Make Fancy Chocolate Decorations.
This recipe adapted from The Cafe Sucre Farine.
Get this recipe, along with all my other recipes for the perfect Saint Patrick’s Day Menu by clicking here! You’ll be able to download a PDF of all the recipes, plus a shopping list for everything!
- 6 ounces semi-sweet chocolate chips (about one cup)
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1/2 cup plus two tablespoons heavy whipping cream
- Get out your blender and set it up.
- Place four ramekins, porcelain cups, or teacups on a tray and set aside.
- Add all the ingredients except the heavy whipping cream to your blender. Cover and pulse 5-10 times, until the chocolate chips are chopped up.
- Remove the center of your blender lid (not the entire lid!) and place a funnel inside.
- Heat your heavy whipping cream in the microwave on high for 1 1/2 minutes until boiling.
- Turn your blender on low for fifteen seconds. Slowly start pouring the hot whipping cream into the funnel.
- Once all the cream has been added, cover the funnel with your hand or a towel and turn the blender up to high for one minute.
- Pour the chocolate cream mixture into your prepared cups. Eat warm, or chill for at least an hour and up to several days.
- Just before serving, top with whipped cream and/or chocolate powder or other garnishes (optional).
Be sure to scroll up and see the special instructions and step-by-step pictures in the post!
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 290 Total Fat: 17g Saturated Fat: 7g Cholesterol: 67mg Carbohydrates: 31.8g Fiber: 1.4g Sugar: 22.3g Protein: 3.4g