This might just be my favorite dessert of all time—seriously, it's that good. It is rich, creamy, and so simple that it's borderline criminal. Make these Chocolate Pots de Creme the night before you plan to indulge, cover them, and let the fridge do its thing. And hey, if you decide to eat one for breakfast, I won't judge.
Pots de Creme: The Sexiest Dessert You'll Ever Make
Let's talk about the rich chocolate flavor—it's dreamy, decadent, and downright indulgent. This is the kind of dessert that makes people close their eyes after the first bite and smile—complete chocolate satisfaction.
The Must-Have Ingredients
- Hot, strong coffee—It deepens the chocolate intensity without making it taste like coffee. But if port is more your thing, do it! (Might I suggest Ficklin Port? I love those people and their winery, too. Tell them I said hi when you call.)
- Semi-sweet chocolate chips – Buy the good stuff. Trust me, it makes a difference.
- Eggs – The magic behind that velvety texture.
- Gluten-free vanilla extract – Because vanilla makes everything better.
- Salt – Just a pinch to keep things balanced.
- Whipping cream – Silky, smooth, and oh-so luscious.
Why This Recipe Is The Best
- Make-ahead magic – Perfect for guests, parties, or when you need an emergency chocolate fix.
- Gluten-free goodness – No flour, no problem.
- Foolproof & fabulous – No fancy skills required.
How to Make Chocolate Pots de Creme
- Blend it up: Toss semi-sweet chocolate chips, eggs, vanilla extract, and salt into a blender. Blend until smooth.
- Add the warm cream: Heat the whipping cream gently (don’t scorch it!) and slowly pour it in while blending.
- Coffee time: Pour in the hot coffee (or port—seriously, try it). Blend until silky smooth.
- Chill & set: Pour the mixture into small cups or jars, then refrigerate for at least two hours. (Overnight? Even better.)
The Secret to the Best Chocolate Dessert
The key to Chocolate Pots de Creme is simple: quality ingredients and a solid blender. Don’t skimp on the semi-sweet chocolate chips—get the good stuff, and you’ll taste the difference.
Pro Tips for Chocolate Pot de Creme Perfection
- Blend like you mean it. The smoother, the better.
- Don't burn the cream. Warm is good, but boiling is not.
- Chill time matters. These need time to set, so plan ahead.
Vanilla Bean Whipped Cream – The Dreamy Topping
No pot de crème is complete without a little something extra on top. And that something? Fresh whipped cream, infused with vanilla bean goodness.
How to Make Vanilla Bean Whipped Cream
- Beat heavy cream, sugar, and vanilla bean paste until firm peaks form.
- Cover and chill until you're ready to serve.
- Spoon generously over your Chocolate Pots de Creme.
Fun Twists to Try
Feeling adventurous? Go wild with these variations:
- Boozy Delight – Swap the coffee for port, bourbon, or rum.
- Salty-Sweet – A sprinkle of flaky sea salt takes it to another level.
- Nutty & Nice – A swirl of hazelnut spread or pistachio butter = instant upgrade.
Answers to Your Most Pressing Chocolate Pots de Creme Questions
Q: Can I make this dairy-free? A: Yep! Swap the whipping cream for full-fat coconut milk.
Q: Do I need a blender? A: It makes life easier, but a food processor works too. No blender? Get ready for an arm workout.
Q: How long do they last in the fridge? A: Up to four days, but let's be real—good luck making them last that long.
The Final Spoonful
If you’re looking for the best chocolate dessert, you just found it. These Chocolate Pots de Creme are foolproof, decadent, and guaranteed to impress.
Feel free to thank me after you make these. Or better yet just tell your friends to come try this recipe, and they'll be thanking you.
Chocolate Pots de Creme
Ingredients
Chocolate Pots de Creme
- 12 ounces semi-sweet chocolate chips
- 4 whole eggs
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 dash salt
- ¼ cup whipping cream
- 1 cup very hot, strong coffee
Vanilla Bean Whipped Cream
- 2 cups heavy cream
- 2 tablespoon vanilla bean paste
- ¼ cup sugar
Instructions
To make the Pots de Creme:
- Place the chocolate chips into a blender. Crack in the eggs, then add vanilla and salt. Blend until combined & smooth.
- Warm the cream, careful not to scald, and pour it in a thin stream through the blender (while blending) lid until it's all added. Blend another few seconds, or until smooth.
- Pour the coffee in a thin stream through the blender lid ( while blending) until it's all added. Blend until completely smooth.
- Pour mixture into small cups or jars or ramekins, then refrigerate for at least 2 hours, or until chilled and set.
To make the Vanilla Bean Whipped Cream:
- Beat whipping cream, sugar and vanilla bean paste in large bowl until firm peaks form.
- Can be prepared 4 hours ahead. Cover and chill until ready to serve.
Video
Notes
Nutrition
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