If you’re looking for a quick and easy decadent dessert that can be made in under 10 minutes, you’ll love these thick and smooth, tiny Chocolate Pots de Crème, with deep rich chocolate flavor!
Last year I made Irish Chocolate Pots de Crème for a family gathering, and they were a huge hit! The tiny ramekins of chocolate were flavored with Bailey’s Irish Cream and tasted amazing!
Because they were so good, I knew I wanted to go back and try the basic chocolate pot de crème recipe! Did you know this dessert can be traced back to France in the 17th century? If it’s been around that long, it MUST be good. It sure is!
If you are a chocolate lover like myself, you absolutely cannot go wrong with this simple recipe! The recipe takes under 10 minutes to prepare and pop in the refrigerator, then all you need to do is let them fully chill before serving (at least an hour). I usually mix them up and pop them in the fridge in the morning, to serve later in the evening. Here’s how easy they are to prepare:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Chocolate Pots de Créme
Before beginning, place really small bowls or ramekins on a baking sheet (with rimmed edges). The recipe will make about 9 (1/3 cup) servings, or about 7 (1/2) cup servings. With this dessert, small sized containers are a GOOD thing, as it is a really rich treat!
You can store the chocolate pots de créme, once made, for 2-3 days, so it’s easy to make a batch, then grab one when the craving for chocolate hits! Not that I’ve had this personal experience (*snicker, snicker*).
Blend The Chocolate Ingredients
Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. I used a combination of 1/2 bittersweet (60% cacao) chocolate and 1/2 semi-sweet chocolate chips. Do NOT add the whipping cream.
Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.
Heat The Whipping Cream
Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl).
Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).
Place a funnel into the center hole in the top of your blender lid. Place the lid on the blender.
Time To Blend The Ingredients
Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.
Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate pots de créme (dividing evenly) into the serving bowls. Refrigerate for at least 1 hour (preferably more) before serving.
The chocolate pots de créme can be made 2-3 days in advance, but make sure to cover each dish with plastic if storing that long in refrigerator.
Ready To Serve!
When ready to serve, garnish with a dollop of whipped cream if you want, OR just grab a spoon a take a big old bite of chocolate goodness! It’s thick, it’s rich, it’s smooth, and it tastes decadently amazing!
Hope you enjoy these delicious little desserts with big flavor! I told my husband “these chocolate pots de créme are so rich, it’s gonna put hair on my chest!!!” Ha Ha! We love ’em, and really hope you will, too! Have a great day.
Looking For Other DECADENT DESSERT Recipes?
You can find all of my dessert recipes in the Recipe Index, located at the top of the page. I have tons of yummy desserts you’ll enjoy, including:
- Mint Brownie Pie
- Apple Pie Stuffed Won Tons
- Cranberry Orange Pinwheels with Citrus Sauce
- Lemon Curd Filled Won Ton Cups
- Chocolate Fudge Truffle Cheesecake
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: https://thecafesucrefarine.com/chocolate-pots-de-creme/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!
- 5 ounces semi-sweet chocolate chips
- 3 Tablespoons granulated sugar
- 5 ounces bitter sweet chocolate , 60%
- 1 egg , large
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup heavy whipping cream , or half n' half
- 2 Tablespoons Grand Marnier , Optional
Before beginning, place tiny bowls, mugs or ramekins on a large baking sheet. Set aside. Recipe will yield approx. 9 (1/3 cup) servings or 7 (1/2) cup servings.
Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.
Pour whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).
Place a funnel into the center hole in the top of the blender lid. Place lid onto blender. Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low. Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate, (dividing evenly) into serving bowls.
Refrigerate for at least 1 hour (preferably more) before serving. Garnish with whipped cream, if desired (Optional) Can be made 2-3 days in advance. Store, covered with plastic wrap in refrigerator.
Here’s one more to pin on your Pinterest boards!
I don’t see granulated sugar on the list of ingredients but the recipe mentions adding it. How much sugar needs to be added?
Wow… thank you for the catch. I use a handwritten copy when I make these, and inadvertently left this measurement out when I transferred it to the printable format. The correct amount of granulated sugar is 3 Tablespoons. I have amended the printable recipe card, and thanks again, Dorothy!