The best words to describe Pots De Creme is yummy, chocolately goodness. Oh and did I mention that Pots De Creme is super simple to make?!
Pots De Creme is originally a French dessert which literally means a “pot of cream” or a “pot of custard”. Once you taste this dish, you will understand why this dish is out of this world.
While Pots De Creme is not a custard, it is just as good, if not better tasting. It has a looser consistency, almost like liquid chocolate and super delectable.
Pots De Creme is simple and quick to whip up a batch. You can make these in the morning to eat after dinner, or right before dinner with enough time to chill. I usually chill these for 2-3 hours before eating, but really, who likes to wait that long? Sometimes I don’t even wait for them to chill and eat it while it’s nice and warm.
I use my Ninja blender to chop the chocolate chips, and blend in my farm fresh eggs, vanilla extract, and salt. For the first step, I just pulse 6-7 times to roughly chop the chocolate chips.
Using piping hot coffee, pour into the blender. The hot coffee will melt the chocolate chips the rest of the way. I usually use the leftover coffee from the morning and heat it in the microwave.
Then I pour in the heavy cream to create a smooth and rich texture. Once blended, the mixture gets poured into small custard cups or souffle dishes. This recipe usually makes 4 custard cups, but will make more or less depending on many chocolate chips you use.
I then place plastic wrap over the cups and chill in the refrigerator. When it’s time for dessert, I add a dollop of whipped cream and enjoy!
Pots De Creme
- 12 ounces Semisweet Chocolate Chips
- 4 Large Eggs
- 2 tsp. Vanilla extract
- 1 pinch Salt
- 1 cup Hot Coffee
- 1/2 cup Heavy Cream
- Place chocolate chips, eggs, vanilla, and salt in a blender. Pulse 6-7 times or until the chocolate chips are partially pulverized.
- Pour in very hot coffee into the blender. The coffee should be hot enough to melt the chocolate chips. Add in the heavy cream. Blend together until smooth and combined.
- Pour the mixture into small custard cups or souffle dishes.
- Cover the dishes and place into the refrigerator to chill for about 2-3 hours until firm.
- Enjoy the pots de creme topped with whipped cream.