Dark Chocolate Blender Pot de Creme

Preparing meals is hard enough in the heat of the summer, making a complicated dessert is just out of the question.  I probably shouldn’t have styled this ridiculously quick and easy Dark Chocolate Pot de Creme in such elegant glasses, you might get the wrong idea.  This dessert is seriously easy, with a prep time of under 5 minutes.  And the big surprise is that it’s just as wonderful, thick and rich as any ‘pot’ I’ve ever had, without the trouble of cooking a custard on the stove, or setting up a water bath for the oven.   I started out with a simple chocolate version, but this idea has legs, I’ll be revisiting it a lot, I have a feeling.

Dark Chocolate Pot de Creme made in a blender

Pot de Creme is one of the richest desserts around, so it’s always served in small portions.  It gave me an excuse to gather together some of the mis-matched glasses I’ve collected from thrift shops.  In ‘the old days’ people ate less food and ate it in smaller portions.  You can tell that just by the size of the serving ware.  Normally I don’t have much use for these delicate glasses, but for pot de creme, they’re just perfect.  I even have a couple of teensy aperitif glasses for those annoying people, there are always one or two in every crowd, who  ‘just want a bite’ of whatever’s for dessert.

Dark Chocolate Pot de Creme 3

Pot de Creme is a rich dessert  but it’s also a cost effective one.  One cup of dark chocolate chips, 2 eggs, and one cup of heavy cream makes enough for 8.   Take a quick walk around the block and I guarantee you’ll find some small blossoms for garnish.

mason jar whipped cream

No need to haul out the beaters for the topping, just pour 1/4 cup in a small jar, screw on the lid and shake for about 30 seconds, or until you no longer hear it sloshing around.  Open it up and you’ll have perfectly whipped cream.  The pot de creme is so rich I don’t even sweeten the cream.

Dark Chocolate Pot de Creme --- made quick and easy in the blender!

This got rave reviews from all of us.  The texture is perfect.  The flavor is perfect.  I used vanilla, but I think a bit of liqueur would be great.  Frangelico, Amaretto, Chambord, Cognac.  So many to choose from.

Dark Chocolate Pot de Creme

Dark Chocolate Pot de Creme (made in the blender!)

Yield: makes 8 small portions


  • 1 heaping cup dark chocolate (or bittersweet) chocolate chips
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 Tbsp espresso powder or instant espresso
  • garnish
  • 1/4 cup heavy cream
  • small blossoms


  1. Put the chocolate, the eggs, and the vanilla in a blender. Blend briefly to break down the chocolate.
  2. Heat the heavy cream and espresso powder in a small saucepan on the stove until it just comes to a boil While the blender is running, pour the hot cream in a steady stream into the hole in the top of the blender. The mixture will become thick and creamy. Let the blender run until everything is smooth.
  3. Pour the chocolate into small vessels and refrigerate for at least 2 hours, or longer if you like.
  4. When ready to serve, whip the 1/4 cup cream and top each serving with a dollop and a few small colorful blossoms.


I think that the heat of the cream heats the eggs to a safe temperature, but if you are worried, use pasteurized eggs, you can find them with the regular eggs in your supermarket. To bring cold eggs to room temperature, set them in a bowl of warm water. Recipe adapted from The Pioneer Woman


Dark Chocolate Pot de Creme 9

Blender Pot de Creme.  Who knew?  It’s a revelation.  I can’t imagine ever making it any other way.

Dark Chocolate Pot de Creme 10

Dark Chocolate Pot de Creme 11

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24 Responses to Dark Chocolate Pot de Creme (made in the blender!)

  1. Ellen says:

    I tried this with milk chocolate chips instead of dark chocolate, but followed the rest of the recipe. Unfortunately, it did not set. Could the different type of chocolate cause this? Any other ideas? :(

    • Sue says:

      I’m not sure what could have happened Ellen, I haven’t tried it with milk chocolate. It can be somewhat of a soft set, but it should definitely set.

  2. Michael says:

    Holy freakin’ moly!!! This is OUTSTANDING. I normally do a chocolate mousse. No longer. This is absolutely decadent. Red raspberries or blueberries with the whipped cream and you’ve hit a home run. Best ever.

  3. These are so pretty. It almost looks like mousse – and I bet it tastes wonderful. Love a good chocolate dessert.

  4. Kate says:

    I was thinking back to the PW recipe and vaguely remembered hot coffee so i looked up her recipe that you adapted with heavy cream instead. I assume the heavy cream is much richer. Have you tried the hot coffee version? Any thoughts on adding a smidge of hot coffee with the rest heavy cream? I know my diva “Ina” loves a bit of coffee in her chocolate. Just wondering if you had a preference or went straight for the luxurious heavy cream?

  5. Sasha Stubblefield says:

    Going to make this for an upcoming dinner party! Can you tell me (approximately) how much this recipe yields??? Thx!

  6. the blender? NO way! I can’t believe it- it looks divine

  7. Kathy says:

    Not only does the Chocolate Pot de creme look decadent and mouthwatering….your photos are gorgeous!

  8. So gorgeous and delicious! Love simple yet elegant garnish.

  9. These are so gorgeous and what a great tip about using the blender!

  10. Wow these look so rich! This is probably my ultimate dessert <3

  11. Christina says:

    Impeccably dressed! Can imagine how delicious these are…a must try!

  12. This looks amazing!! I love anything chocolate, and the styling you’ve done is beautiful as well!

  13. I need to make this PRONTO, it looks fabulous!

  14. ha i too just made a chocolate pot de creme! great minds think alike.. love it!

  15. I love pot de creme, and haven’t had it for ages and ages. Yours looks terrific! And easy to make is always a good thing. Love the presentation — those glasses are wonderful. Thanks for this.

    • Sue says:

      Thanks John — I hadn’t had in a long time, either. I do remember ordering it in restaurants and being a bit disappointed in the small size! That’s another benefit of making it yourself, you can dole out the portions as you see fit!

  16. Kate says:

    I saw the episode that PW did on this recipe and was intrigued. Thought it would be fun for our chocoholic granddaughter to make (she’s 6 1/2). Your presentation is beautiful elevating it to company status. Elegant!

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