For those moments when you want something sweet but don’t have much time, these Easy Chocolate Pots de Crème are perfect. They’re creamy, simple, and topped with dreamy frosting.
Hold on a second! I know this recipe might seem fancy and complex at first glance, but it’s actually much simpler than you think. These little pots de crème are easy to make, yet they’ll impress your friends, who might think you’re a culinary pro.
This easy, no-bake pot de crème recipe is a game changer. It uses a blender to achieve the perfect silky texture—no need for the usual water bath. Topped with luscious German Chocolate Cake frosting, these treats are irresistible and far easier to whip up than an entire cake.
When I’m craving something decadent, I usually default to a chocolate version of panna cotta because it’s simple and doesn’t involve exhausting water baths. But now, I can make these pots de crème just as easily, using egg yolks I always have on hand instead of gelatin.
If the simplicity of this recipe isn’t enough to convince you, the German Chocolate Cake frosting will seal the deal. Who can resist that? So, what are you waiting for? Start making a batch right now and enjoy a dessert that’s as easy as it is delicious.
Table of Contents
What is Pot de Crème?
“Pot de crème” is a classic French dessert, translating to “pot of cream.” It’s a rich, custard-like dessert typically made with egg yolks, cream, sugar, and a flavoring like chocolate or vanilla.
The mixture is gently baked or prepared on the stovetop, resulting in a smooth, creamy texture that is often served in small ramekins or pots. It’s indulgent and luxurious, perfect for those who enjoy rich, creamy desserts similar to pudding or crème brûlée.
Reasons to Love This French Dessert
- Easy Chocolate Pots de Crème are foolproof. The blender does all the work, making this Easy Chocolate Pots de Crème recipe perfect for busy days or last-minute dessert needs.
- This No Bake Chocolate Pots de Crème stores well in the fridge, so you can make them ahead of time.
- The smooth, creamy finish of Easy Chocolate Pots de Crème is pure comfort in a cup.
Recipe Ingredients
- Semi-Sweet Chocolate: This chocolate is rich and just the right amount of bittersweet, giving the pot de crème that deep, chocolate flavor and creamy texture.
- Heavy Cream: Heavy cream adds that luxurious creaminess, making the pot de crème silky and velvety.
- Vanilla Extract: A splash of vanilla brings a warm, sweet note.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish Options: To top off these Easy Chocolate Pots de Crème, try adding a sprinkle of sea salt to enhance the chocolate, or a dollop of whipped cream for extra indulgence. A drizzle of caramel or chocolate sauce adds decadence, while crushed pecans or hazelnuts bring a satisfying crunch. For a pop of color and freshness, fresh berries or a sprinkle of chocolate shavings work beautifully.
- Coconut-Free Frosting: If coconut isn’t your thing, just skip it in the frosting. You can easily swap it out with some finely chopped chocolate or a sprinkle of cocoa powder. This way, the frosting stays wonderfully chocolatey without missing a beat.
How to Make Easy Chocolate Pots de Crème
Step #1: Whisk the milk, cream, vanilla, sugar, egg yolks, and salt together in a medium saucepan over medium heat. Cook for 5-6 minutes until the mixture is thick enough to coat a spatula.
Step #2: Place the chocolate in the bowl of a countertop blender. Pour the egg mixture over the top of the chocolate. Securely attach the blender lid before puréeing the mixture to a smooth, velvety consistency.
Step #3: Divide the liquid into four small ramekins or dishes. Cover and refrigerate until set, about 2 hours.
To Make the Frosting
Step #1: Combine the evaporated milk, brown sugar, egg yolk, butter, and vanilla in a saucepan over low heat. Stir until thick, about 10 minutes.
Step #2: Remove from heat and stir in the pecans and coconut. Cool to room temperature. Spoon the frosting onto the tops of the chilled pot de crème. Serve chilled or at room temperature.
Expert Tips
- Cool Slowly: When refrigerating the ramekins, place them in the fridge uncovered for the first 30 minutes, then cover them. This prevents condensation from forming on the surface, keeping the texture flawless.
- Strain the Custard: Before pouring the custard into the blender, strain it through a fine mesh sieve. This removes any lumps or cooked egg bits, giving you a perfectly smooth pot de crème.
FAQs
Semi-sweet chocolate works best, but dark chocolate, milk chocolate, or bittersweet chocolate can also be used. Mixing semi-sweet and dark chocolate is another great option.
The custard is ready when it thickens enough to coat the back of a spatula. It should leave a clear trail when you run a spatula through it.
Storage Info
To store your Easy Chocolate Pots de Crème, cover the ramekins with plastic wrap and keep them in the fridge for up to 3 days.
I wouldn’t recommend freezing them, as it can mess with the creamy texture. No need to reheat—these are best enjoyed chilled, but if you like, let them sit out for 10-15 minutes before digging in.
More Delicious Desserts You’ll Love
Easy Chocolate Pots de Crème Recipe
Ingredients
For the Pot de Creme
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/4 cup white sugar
- 3 large egg yolks
- Pinch of salt
- 4 ounces semi-sweet chocolate - chopped
For the Frosting
- 1/4 cup evaporated milk
- 1/3 cup brown sugar
- 1 egg yolk
- 3 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
- 1/3 cup chopped pecans
- 1/3 cup flaked coconut
Instructions
- Whisk the milk, cream, vanilla, sugar, egg yolks, and salt together in a medium saucepan over medium heat. Cook for 5-6 minutes until the mixture is thick enough to coat a spatula.
- Place the chocolate in the bowl of a countertop blender. Pour the egg mixture over the top of the chocolate. Securely attach the blender lid before puréeing the mixture to a smooth, velvety consistency.
- Divide the liquid into four small ramekins or dishes. Cover and refrigerate until set, about 2 hours.
To Make the Frosting
- Combine the evaporated milk, brown sugar, egg yolk, butter, and vanilla in a saucepan over low heat. Stir until thick, about 10 minutes.
- Remove from heat and stir in the pecans and coconut. Cool to room temperature. Spoon the frosting onto the tops of the chilled pot de crème. Serve chilled or at room temperature.
NOTES
Nutrition
This pot de creme was velvety, chocolatey, and such a treat.