Easy Chocolate Pots de Crème — No-bake, no-cook, and made in a blender in 5 minutes!! The PERFECT dessert! Rich, decadent, a chocolate lover’s dream, perfect for special occasions, and guaranteed to impress!!
What Are Chocolate Pots de Crème?
If you are looking for easy chocolate desserts AND one that is sure to impress anyone who has the pleasure of trying it, look no further than this extremely simple recipe for chocolate pots de crème.
No-bake, no-cook, made in a blender in five minutes. Yet elegant and extraordinary. The desserts gods are smiling down with this recipe.
Pots de crème are French desserts that mean ‘pot of custard’ or ‘pot of cream’. And in this case, it’s a literal pot of chocolate cream, and oh so good. They are rich, decadent, and a chocolate lover’s dream.
The texture is denser than chocolate mousse or chocolate pudding, both of which are definitely lighter and airier. We are talking the texture and richness of Nutella here.
Even my preteen daughter who has an incredible appetite, especially upon coming home from sports practice, said that one pot is a lot of chocolate and very rich. She ate one and then proceeded to take a nap.
What’s in Chocolate Pots de Crème?
To make this easy no-bake dessert, you’ll need:
- Semi-sweet chocolate chips
- Heavy whipping cream
- Granulated sugar
- Salt
- Whipped cream, for topping
- Chocolate shavings, for topping
Can I Make These Dairy-Free?
A few readers have asked about using coconut milk instead of heavy whipping cream to make these pots de crème dairy-free, but I can’t say for sure if that’ll work since I’ve only ever made the recipe as written.
Can I Use Half and Half?
If you’re looking to cut calories by using half and half or another heavy cream substitute, don’t even try! You must use full-fat heavy cream, otherwise the chocolate pots de crème won’t set up.
How to Make Chocolate Pots de Crème
I have seen pot de crème recipes where eggs are involved and you use boiling cream to cook the eggs, but that seems more complicated than necessary. The operative word here is easy.
Simply place chocolate chips, sugar, and a pinch of salt in a high speed blender and blend until you have fine chocolate dust.
Heat a cup of heavy cream in the microwave until it’s just boiling, pour it over the chocolate dust, blend momentarily to incorporate, pour into ramekins and refrigerate until set. Top with whipped cream or whipped topping and serve.
Can I Make Chocolate Pots de Crème in Advance?
Absolutely! Make them in advance to serve as an elegant desserts after a dinner party or event you’re hosting.
Chocolate pots de crème are the perfect make-ahead dessert that can hang out in the fridge for days before serving them. When you’re having a dinner party or entertaining, anything you can do in advance is always appreciated.
And definitely make this easy chocolate dessert for that special someone for Valentine’s Day and never need to buy a box of chocolates again. These are so much better!
Can I Use a Food Processor?
If you have a blender, I recommend using it to make this no-bake chocolate dessert since that’s what I tested the recipe with. However, a food processor should also work.
Tips for Making Chocolate Pots de Crème
- This is one of those recipes where you really can’t substitute any of the ingredients. If you’re looking for a low-fat dessert, this isn’t it. Don’t even try using anything lighter than heavy whipping cream as anything with less fat won’t set up properly in the fridge.
- Although only two pots are shown in the photos, you could definitely stretch it and make four. I made two because it’s easier to photograph things that are nice and full, but in reality four servings is more appropriate than two.
- For serving the chocolate pot de crème, you could use mini ramekins but mismatched bowls would be cute and so would small glass mason jars.
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Easy Chocolate Pots de Crème
These chocolate pots de crème are no-bake, no-cook, and made in a blender in 5 minutes. Rich, decadent, and perfect for special occasions!
Ingredients
- 2/3 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
- whipped cream or whipped topping, optional for serving
- chocolate shavings, optional for serving
Instructions
- To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
- To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
- Pour the cream into the blender and process on high speed until smooth.
- Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
- Optionally garnish with whipped cream and/or chocolate shavings before serving.
Notes
- Recipe will keep airtight in the fridge for 1 week.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 69mgSodium: 85mgCarbohydrates: 34gFiber: 2gSugar: 32gProtein: 3g
More Easy Chocolate Dessert Recipes:
All of my chocolate desserts and all of my Valentine’s Day recipes.
Cabernet Chocolate Cake With Chocolate Ganache And Sea Salt – Now you don’t have to choose between dessert or wine since this is BOTH!! Rich chocolate cake spiked with Cabernet and topped with a silky ganache that also has Cabernet in it! Divine, amazing, MAKE THIS CAKE!!
Triple Chocolate Cherry Cake – An extremely moist, rich cake that’s so easy and studded with cherries! The frosting is silky smooth and a favorite chocolate frosting! A 10 out of 10 showstopper!
The Best Triple Chocolate Layer Cake – Rich, intense, and everything you crave in decadent chocolate cake! Along with tender chocolate cake there’s chocolate cream cheese frosting, chocolate chips, and melted chocolate!
Coca-Cola Cake – One cake of Coke in the cake and another can of Coke in the frosting! Easy no-mixer cake that’s supremely moist! Tastes like a Texas sheet cake spiked with Coke!
The Best Chocolate Cake with Chocolate Ganache – The best chocolate cake I’ve ever had and the easiest scratch cake to make! Nothing fussy or complicated and delivers amazing results every time!
The Best and The Easiest Molten Chocolate Lava Cakes – One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions!
Slow Cooker Hot Fudge Chocolate Cake – Super soft, gooey, rich, and fudgy! The cake makes its own hot fudge sauce while cooking in the slow cooker! The easiest cake you’ll ever make and it tastes amazing!
Turtle Chocolate Poke Cake – The flavor of the famous candy in a decadent chocolate cake with tons of caramel and pecans! Easy, super soft and moist, and a crowd favorite!
Flourless Chocolate Cake – A classy, elegant cake that’s ultra rich, fudgy, and tastes better than what you’d get in a fancy restaurant and it’s so EASY!! Your friends and family will think you slaved over it and be so impressed!!
I’ve made this several times, but the past few times I made it, it’s not setting right. I’m using heavy whipping cream, and using the blender and all that… just wondering if you’ve ever had a hard time getting it to set (it’s more watery, not as thick as it used to be when I made it the first handful of times)? If so, do you have tips for troubleshooting/making sure it sets?
If you are slightly overmeasuring the cream, that could do it. And/or undermeasuring the chips. I would use a touch less cream, and a touch more chips, and that should help the ratios out so it sets a bit better for you.
I have a small cuisinart just suitable for 1 1/2 cups of liquid. The chocolate powdered much better in this than it did my blender. More uniform ‘dust’. However, I think next time I will do the combining of chocolate and cream in the blender as the blender whips in air, whereas the cuisinart does not. I think it would have been ‘lighter’ with more volume than I got from doing it in the cuisinart. Flavor is wonderful!
Thanks for the 5 star review and glad the flavor is wonderful. I use a Vitamix and have only tried this recipe in that.
We had an after dinner sweets craving tonight and I came across this recipe. Flavor was very good…I did add a teaspoon of dark chocolate powder (unsweetened) and a little vanilla. They were still a little soft when we are them….waiting was definitely the hardest part! Will definitely make again.
Thanks for the 5 star review and glad that you’ll definitely make them again!
This is AMAZING!! I can’t believe how easy it was to make this super rich, chocolatey dessert! My toddlers loved helping to make it. Thank you for this recipe!! My son can’t have dairy, so I substituted canned coconut milk (about 3/4 coconut cream part and 1/4 coconut milk part). I also used Enjoy Life Dark Chocolate Chips (next time I’ll try the semi sweet, bc dark was actually a little richer than I expected).
Can I keep them in individual mason jars with lids? Will they last a few days that way?
I could not believe how easy these were! It took longer to clean the blender than it actually took to make them. They were amazingly good – very rich and chocolately! I really like that I could do them ahead of time. Definitely will do again.
Thanks for the 5 star review and I’m glad you loved these! And yes I agree longer to clean the blender than actually make them :)
I would like to try this but don’t have a blender.If anyone tries it with a Cuisinart processor before I do, please report results. I do have a spice grinder. It is small but I might try that. I have accumulated quite a few containers from purchasing Oui, the French-style yogurt. I’m thinking they would be perfect size for for 4 servings.
A food processor will probably be fine. Any small container will also be fine.
Can’t wait to try. Problem is my bp goes up with sodium n they say cancer cells thrive on sugar. Oh my…….
But i still want to try without salt n use but of raw honey.
This looks to die for delicious. I want to be fat and eat these!!!! W
Can you use food processor instead of blender?
Probably will be fine.
Wow!! I would have thought this would have taken quite a bit more time! just a few ingredients and a short time in the microwave and blender for something that looks so decadent! The hard part would be waiting for it to set up in the fridge!
Totally agree – you would think this is a way more time consuming project than it really is. It is in fact, SO EASY! And yes the setting up is the hardest part :)
Is it possible to get the same consistency (though, obviously, different taste) with coconut milk? Or maybe I would need to use the thick part (i.e. the coconut cream)? Or maybe it wouldn’t work altogether?
I really don’t know since I have only made the recipe as written.