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You are here: Home / Recipes / Dessert

No-Bake Chocolate Pot de Crème

By Susie Weinrich · Date Feb 2, 2021· Leave a Comment · May contain affiliate links.

a spoon taking a bite of chocolate custard
Chocolate pot de creme in a dessert cup with whipped cream and raspberries
Chocolate pot de creme in a dessert cup with whipped cream and raspberries
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Chocolate Pot de Crème looks and tastes like a super elegant dessert, but couldn’t be easier to make! It only takes about 15 minutes to make in the blender, then pop it in the fridge for 2 hours. No baking required! When it’s ready the decadent chocolate custard literally melts over your tongue.

a dessert cup full of chocolate pot de crème topped with whipped cream and raspberries

Another easy pudding/custard dessert to check out is this Homemade Butterscotch Pudding.

Table of Contents hide
1 Why This Recipe Works
2 Ingredients
3 What is “Pot de Crème”
4 Step-by-Step Picture Instructions
5 Serving
6 Recipe Tips to Make it Perfect!
7 Related Recipes
8 Did you make this recipe?
9 Chocolate Pot de Crème Recipe

Why This Recipe Works

  • The hot coffee and milk “cook” the custard just enough so there is no need to bake this pot de crème.
  • The chocolate flavor is enhanced by a bit of strong coffee.
  • Most of the work of this recipe is “hands off” while it thickens in the fridge!

Ingredients

You only need a couple things to make this No-Bake Chocolate Pot de Crème Recipe.

ingredients for chocolate pot de creme

Room Temp Eggs

It is important to use room temp eggs so that they break down easily into the custard and combine into the mixture.

To get room temperature eggs simply place the 3 eggs (still in the shell!) in a bowl of warm water for about 5 minutes. That’s it!

Strong Coffee

Brew some strong coffee or grab some from a local coffee shop. The coffee actually enhances the flavor of the chocolate.

I like to use an Americano here, which is 2 shots of espresso topped with around 6 ounces of hot water.

What is “Pot de Crème”

Pot de Crème is a French dessert that is translated as “pots of custard” or “pots of cream”.

It is pronounced “Poe duh Krehm”.

Step-by-Step Picture Instructions

  1. Blend Chocolate
  2. In a blender or food processor add the semi-sweet chocolate chips, room temperature eggs, sugar, salt and vanilla.

    eggs, vanilla, chocolate chips, sugar and salt in a food processor

    Process/blend for about 15 seconds.

    chocolate and eggs blended in food processor
  3. Add Coffee & Milk
  4. In a separate bowl or mug, warm the coffee and milk together in the microwave just before boiling.

    Turn the processor/blender on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.

  5. Pour Into Serving Cups or Bowls
  6. Grab your serving cups. Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm.

    dessert cups filled with chocolate

Serving

Top each cup with whipped cream, berries, and/or chopped chocolate.

a spoon taking a bite of chocolate custard

Recipe Tips to Make it Perfect!

  • Make sure that you use strong coffee! It adds a depth of flavor and enhances the chocolate.
  • Heat the coffee and milk until right before it boils. This heat will lightly “cook” the custard when you add it to the blender.
  • Use room temperature eggs. This will ensure they break down completely into your custard.
  • Serve with whipped cream to balance the strong chocolate flavors.

Related Recipes

  • a pile of brownie brittle pieces and a glass of milk
    Chocolate Brownie Brittle
  • a glass jar filled with whipped cream
    Homemade Sweetened Whipped Cream
  • chocolate no bake cookie on a white tray
    Fudgy Chocolate No Bake Cookies

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Chocolate Pot de Crème Recipe

A rich and chocolatey dessert custard that melts in your mouth! No baking required for this dessert. Serve topped with whipped cream and berries.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 1 minute minute
Chill time: 2 hours hours
Total Time: 2 hours hours 11 minutes minutes
Servings: 6 people
Calories: 382kcal
Author: Susie Weinrich

Equipment

  • Food Processor or Blender

Ingredients

  • 12 oz semisweet chocolate chips
  • 3 large eggs - at room temp. (place eggs in warm water for 3-5 minutes)
  • 1 tablespoon sugar
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla
  • ½ cup whole milk
  • ½ cup strong brewed coffee

Serving

  • raspberries or strawberries
  • sweetened whipped cream - recipe linked below

Instructions
 

  • Place the chocolate chips, room temp eggs, salt, sugar and vanilla in a food processor (or blender) and process for about 15 seconds.
    12 oz semisweet chocolate chips, 3 large eggs, 1 tablespoon sugar, ⅛ teaspoon kosher salt, 1 teaspoon vanilla
  • In a separate bowl or mug warm the coffee and milk together in the microwave just before boiling.
    ½ cup whole milk, ½ cup strong brewed coffee
  • Turn the processor on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.
  • Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm, like pudding.
  • Serve topped with sweetened whipped cream and berries.
    raspberries or strawberries, sweetened whipped cream

Recipe Tips and Notes:

Top this dessert with this Homemade Whipped Cream!
TIPS: 
  • Make sure you use a strong coffee. I use an Americano, which is a double shot of espresso topped with 6 ounces of hot water.
  • Make sure your eggs are at room temperature so they combine into the custard properly.
  • Pot de Crème is a French word and it is pronounced “Poe duh Krehm”. It is translated as pots of cream or pots of custard.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 382kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 94mg | Potassium: 389mg | Fiber: 5g | Sugar: 24g | Vitamin A: 179IU | Calcium: 70mg | Iron: 4mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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