Chocolate Pots de Crème

This is one of my favorite dessert recipes—simple, rich, and chocolaty.  It's a great make-ahead treat,  if you don't want to be stuck in the kitchen when guests are over.  I found the original version in the now defunct Chocolatier Magazine, which I still miss very much.  I've been making this since the 1980's and it's always a hit.

All you do is take a few ingredients and stick them in a blender with hot milk, then let chill. Done.

I think it looks elegant. I’m not the best one to ask, though, because those fantastic little chocolate pots don’t last long enough around me to get a very good look at them.

I hope you enjoy them, too!

Chocolate Pots de Crème

6 ounces semisweet chocolate-chopped fine (I used about 1 cup chocolate chips)

1 large egg-room temperature

1 tablespoon sugar

1 teaspoon vanilla extract

Pinch of salt

¾ cup milk

Whipped cream, if you want

Put chocolate, egg, sugar, vanilla and salt in the blender or food processor and blend.

In a small sauce pot, heat milk till tiny bubbles appear around the edge of the pot.

Pour the hot milk into the blender and mix 30-60 seconds, until smooth.

Divide into 4 serving dishes. Cover each with plastic wrap. Chill at least 4 hours or overnight.

Serve with whipped cream.

Serves 4

Adapted from From :

Nikia Fries Schulte, Jefferson City, Missouri

Chocolatier Magazine May 1987


  1. This recipe looks deeeeelish. I will have to share this recipe with my girlfriend. I hope my girlfriend likes your recipe.... or else!

  2. Thank you for the compliment! If your girlfriend likes chocolate, then she should love this recipe! This would be the perfect dessert for a romantic dinner. Enjoy!


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