Rich, smooth, and perfectly sweet Chocolate Pot de Creme is probably the easiest dessert recipe you’ll ever make! While it’s elegant enough to serve at a dinner party, it’s also incredibly simple and is whipped up almost entirely in the blender.

Several glasses of chocolate pot de creme are placed on a white countertop.


Chocolate Pot de Creme

Callings all chocolate lovers, I have the dessert of your dreams! If you’re craving something chocolatey but want something a step above a candy bar, just whip up this Chocolate Pot de Creme. It’ll only take you about 10 minutes from start to finish to make, and the blender pretty much does all of the work for you. It’s a quick and easy way to satisfy your late night chocolate craving, and it also doubles as an elegant dessert while entertaining.

Rich and smooth with a deep chocolatey flavor, this recipe is deliciously decadent. While it may be similar to pudding in appearance, they’re pretty different in consistency.

When made correctly, Chocolate Pot de Creme is a little lighter and fluffier than your typical pudding. With that being said, it’s also a bit heavier and more indulgent than mousse. It’s really the best of both worlds, as it’s fluffy, yet thick. I mean really, it’s heavenly!

Whether you curl up on the couch with a glass of Chocolate Pot de Creme all by yourself or serve it at your next dinner party, you’ll be glad you used this easy recipe. It yields the smoothest, fluffiest, and most richly flavored Chocolate Pot de Creme every time! Plus, I like to keep things classic, so you won’t find any unnecessary frills here. Grab your spoon and let’s dig in!

The ingredients for chocolate pot de creme are placed on a marble surface.

How to Make It

Place the chocolate. Place the chocolate in the bottom of the blender pitcher.

Simmer the cream mixture. In a small saucepan, whisk together the whole milk, cream, egg yolks, sugar and salt. Bring the mixture to a simmer over low heat and continue whisking until the mixture is thick enough to coat the back of a spoon, approximately 5 minutes.

Blend. Pour the cream over the chocolate in the blender. Place the lid on the blender and blend (on the soup setting if using the KitchenAid Pro Line® Blender) until smooth.

Divide the mixture. Divide the mixture evenly among four 4 ounce ramekins and transfer to the refrigerator

Chill. Chill for 2 hours until set.

Enjoy! Serve with whipped cream and chocolate shavings, if desired.

Chocolate cream is being poured into a glass.

What kind of chocolate should I use?

For this recipe, you’re going to want to get your hands on some high quality semisweet chocolate. It should be semisweet because you want your Chocolate Pot de Creme to be sweet, but still slightly bitter. Milk chocolate will make it too sweet, while dark chocolate will make it far too bitter. Semisweet is right in the middle of the road, which is perfect!

How long will Chocolate Pot de Creme stay fresh?

In the refrigerator, your desserts will stay fresh for up to about 2-3 days. Just make sure each individual ramekin is covered tightly with plastic wrap. If any air touches the leftover Chocolate Pot de Creme while it’s being kept in the fridge, it’ll develop a film on top and spoil quickly.

Why did my eggs scramble?

I hate when this happens! If you don’t whisk constantly while you’re cooking the cream, the eggs may very well scramble. Just keep whisking the entire time the mixture is in that saucepan to avoid a scrambled mess! If your eggs do scramble, you’ll sadly need to toss everything out and start over.

A spoon is digging into a glass of chocolate cream.

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A spoon is digging into a glass of chocolate cream.

Get the Recipe: Chocolate Pot de Creme recipe

The easiest dessert ever made….this Chocolate Pot de Creme recipe is ultimate heaven. Rich, creamy and amazing.
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Ingredients

  • 8 ounces high-quality semisweet chocolate, chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 5 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • Whipped cream, optional

Instructions 

  • Place the chocolate in the bottom of the blender pitcher.
  • In a small saucepan, whisk together the whole milk, cream, egg yolks, sugar and salt. Bring the mixture to a simmer over low heat and continue whisking until the mixture is thick enough to coat the back of a spoon, approximately 5 minutes.
  • Pour the cream over the chocolate in the blender. Place the lid on the blender and blend (on the soup setting if using the KitchenAid Pro Line® Blender) until smooth.
  • Divide the mixture evenly among four 4 ounce ramekins and transfer to the refrigerator
  • Chill for 2 hours until set.
  • Serve with whipped cream and chocolate shavings, if desired

Notes

Be sure to whisk the cream mixture constantly to avoid the eggs from scrambling. If you start to see small lumps in your cream, strain the mixture through a fine mesh sieve before transferring to the blender.
Serving: 4g, Calories: 513kcal, Carbohydrates: 50g, Protein: 10g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 257mg, Sodium: 197mg, Potassium: 484mg, Fiber: 5g, Sugar: 40g, Vitamin A: 501IU, Calcium: 177mg, Iron: 4mg