Chocolate Pot de Creme recipe
Rich, smooth and sweet, Chocolate Pot de Creme is the easiest dessert recipe you’ll ever make. Elegant for entertaining, easy enough to make during the week….this simple sweet treat is whipped up almost entirely in the blender.
Disclaimer: This post is created in partnership with KitchenAid. All opinions and statements are my own, as always.
You know those days where you should just stay in bed? Well, that was my Sunday. I won’t get into too much detail but some of my misery had to do with a camera that landed in a vat of whipped cream and a small boy that had stepped in way too much dog poo. It was a bad, bad day…but we came out alive and that’s a wonderful thing. With Thanksgiving behind us, and thankfulness still looming….I am thankful that we are healthy and able to drop things like digital cameras in whipped cream….and run outside to step in poo. So I’m now back in the kitchen whipping up all the Christmasy things like gingerbread, cakes and ham. And decadent desserts like this super simple to make Chocolate Pot de Creme.
A few weeks ago, I was in the market for a new blender….one that didn’t create a stubborn air bubble when making my smoothies. One that was large enough and powerful enough to power through root vegetables when making soups, but gentle enough to smoothly combine ingredients for my crepes without adding to many teeny tiny bubbles. After a bit of research, I settled on the KitchenAid 5-Speed Pro Line® Series Blender with Thermal Control Jar and am completely smitten. This blender is a masterpiece in so many ways, starting with….it’s spectacularly stunning to look at in all it’s Candy Apple Red glory.
The KitchenAid Pro Line® Series Blender, with its heavy duty motor and advanced motor control board, produces more power than the leading competitors. The exclusive Thermal Control Jar allows you to blend and heat soup in only five minutes. And by using the Adapti-Blend Soup recipe setting, you can heat your soups and sauces, while the outer jar remains cool. I used the soup setting to help melt the chocolate in my Chocolate Pot de Creme recipe to a smooth, silky, perfectly creamy consistency. The Patented Asymmetric Stainless Steel Blade blends on four different planes, creating a dynamic vortex for smooth, consistent results that made short work of the solid chocolate pieces that weren’t melting as quickly as I had liked. This blender is definitely the kitchen workhorse I always dreamed of.
And this Chocolate Pot de Creme recipe is the dessert YOU always dreamed of. Rich and smooth with a deep chocolatey flavor, this little cup of heaven is surprisingly easy to make. Just toss your chopped chocolate into the bottom of your blender pitcher. Pour the hot cream over the chocolate and blend until creamy.
Divide the chocolate cream among four small bowl or coffee cups, then chill until firm.
Top each serving with a dollop of whipped cream and more chocolate before serving for a truly amazing dessert worthy of guests. Or enjoy after a terribly long, horribly smelly, very bad day.
Chocolate Pot de Creme recipe
The easiest dessert ever made....this Chocolate Pot de Creme recipe is ultimate heaven. Rich, creamy and amazing.
- 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
- 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
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.