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.
Another easy pudding/custard dessert to check out is this Homemade Butterscotch Pudding.
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.
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
- Blend Chocolate
- Add Coffee & Milk
- Pour Into Serving Cups or Bowls
In a blender or food processor add the semi-sweet chocolate chips, room temperature eggs, sugar, salt and vanilla.
Process/blend for about 15 seconds.
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.
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.
Serving
Top each cup with whipped cream, berries, and/or chopped chocolate.
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.
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Chocolate Pot de Crème Recipe
Equipment
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:
- 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.
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