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

Dark Chocolate Pot de Creme

Dark Chocolate Pot de Creme (made in the blender!)  This decadent chocolate mousse dessert couldn’t be quicker or easier to make, and it’s perfect for Valentine’s Day, or any day you want to impress someone special.

Dark Chocolate Pot de Creme made in a blender

This Dark Chocolate Pot de Creme is made entirely in the blender!

I probably shouldn’t have styled this ridiculously quick and easy chocolate dessert in such elegant glasses, you might get the wrong idea. This pot de creme recipe 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

I love to whip cream in a mason jar ~ no beaters necessary

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 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 made in a blender

Dark Chocolate Pot de Creme 11

Reader Rave ~

“This is literally one of my favorites to make for dessert. Tried raspberry liquor and orange flavored liquor in different ones. It was so yummy we ate them first then grilled our steaks.” ~ Mary

Dark Chocolate Blender Pot de Creme
4.12 from 18 votes

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

Dark Chocolate Pot de Creme (made in the blender!)  This decadent chocolate mousse dessert couldn't be quicker or easier to make!
Course Dessert
Cuisine French
Prep Time 15 minutes
chilling 2 hours
Yield 8 servings
Author Sue Moran


  • blender


  • 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


  • 1/4 cup heavy cream
  • small blossoms


  • Put the chocolate, the eggs, and the vanilla in a blender. Blend briefly to break down the chocolate.
  • 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.
  • Pour the chocolate into small vessels and refrigerate for at least 2 hours, or longer if you like.
  • When ready to serve, whip the 1/4 cup cream and top each serving with a dollop and a few small colorful blossoms.

Cook's notes

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

More chocolate, because you can never have too much chocolate ~

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

pot de creme pin




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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 13, 2020 at 8:32 am

    5 stars
    So easy and soooo delicious!! Love your recipes, Sue!

  • Reply
    February 12, 2020 at 12:55 pm

    Thinking about making these with Cognac. How much would you add, and would I need to subtract the equivalent amount from the cream? Thanks!

    • Reply
      February 12, 2020 at 1:07 pm

      I think a couple of tablespoons might work, and I would probably subtract that from the cream.

      • Reply
        February 15, 2020 at 1:49 pm

        5 stars
        OMG, made this with 2T of cognac for our Valentines Day dessert. Wowza! Thanks for much for a delicious, EASY finish to any meal. The fact that it’s so easy is dangerous! 😉

        • Reply
          February 15, 2020 at 2:40 pm

          Wow, sounds so good!

  • Reply
    Mary H
    August 26, 2017 at 1:21 pm

    This is literally one of my favorites to make for dessert. Tried raspberry liquor and orange flavored liquor in different ones. It was so yummy we ate them first then grilled our steaks.

    • Reply
      August 26, 2017 at 1:26 pm

      Haha, I love that Mary!

  • Reply
    November 12, 2016 at 9:30 pm

    Every Christmas for many years, I make these chocolate pots de creme, they bake in a water bath in the oven. I make 4 sets of 4 and pour them into ramekins. It’s a lot of work! So I made your recipe to see how it compares, and wow, these were fudgy delicious! I used bittersweet chocolate and poured mine into ramekins as I do at Christmas, so the recipe only made 4. I think this recipe is denser than mine, but just as fantastic! My brother makes a peppermint whipped cream with peppermint candies, and its really great for Christmas. Thanks for this MUCH easier/faster recipe!

    • Reply
      November 13, 2016 at 8:23 am

      Oh gosh, I’m going to have to make that peppermint whipped cream, Sherry, that sounds so good. I’m really happy you liked this recipe, it does make things so much easier 🙂

  • Reply
    July 13, 2016 at 5:51 pm

    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? 🙁

    • Reply
      July 15, 2016 at 7:29 am

      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.

  • Reply
    July 29, 2014 at 6:19 pm

    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.

    • Reply
      July 29, 2014 at 7:33 pm

      Thanks Michael — I couldn’t have said it better myself 🙂

  • Reply
    Tricia @ Saving room for dessert
    July 17, 2014 at 5:10 pm

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

  • Reply
    July 17, 2014 at 3:34 pm

    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?

  • Reply
    Sasha Stubblefield
    July 17, 2014 at 12:52 pm

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

    • Reply
      July 17, 2014 at 1:00 pm

      The best I can tell you is that it serves 8 smallish portions. I didn’t measure it out when I was finished. You could definitely double the recipe.

      • Reply
        Sasha Stubblefield
        July 17, 2014 at 1:11 pm

        Got it…thanks!

  • Reply
    Kitchen Belleicious
    July 17, 2014 at 12:05 pm

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

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