Chocolate Pots de Creme with Vanilla Bean Whipped Cream

Perfect Chocolate Pots de Creme - in the blender!

Try this gluten-free recipe for Chocolate Pots de Creme with Vanilla Bean Whipped Cream today!

This simply delicious dessert might be my favorite of all time – it’s easily the sexiest dessert I make, and it’s so simple it’s a crime. You can make the chocolate pots de creme the day before and cover with plastic wrap in the fridge too – and the recipe can be doubled. It’s perfect for guests and parties. It might even be perfect for breakfast.

Seriously. Did I mention this is chocolate heaven? CHOCOLATE HEAVEN, friends.

PS – buy the best quality chocolate chips. Don’t even consider skimping. If you want to kick it up a notch, you could use port instead of coffee too.  (Might I suggest Ficklin Port? I love those people and their winery too. You tell them I said hi when you call.)

Feel free to thank me after you make this. Or just tell your friends to come try my recipe too.



  • 12 ounces, weight Semi-Sweet Chocolate Chips
  • 4 whole eggs
  • 1 tablespoon GF vanilla extract
  • 1 dash salt
  • 1/4 cup whipping cream
  • 1 cup Very Hot! strong coffee


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, then refrigerate for at least 2 hours, or until chilled and set.

Serve with Vanilla Bean Whipped Cream

  • 2 cups heavy cream
  • 2 tbsp vanilla bean paste
  • 1/4 cup sugar

Beat whipping cream, sugar and vanilla bean paste in large bowl until firm peaks form. (Can be prepared 4 hours ahead. Cover and chill.)

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