Chocolate Pots de Creme

Chocolate Pots de Creme (A Seat at the Table)

I made these for Carroll Cafe and everyone loved them.  I had one person who got one before the show started and then came back at intermission to get one for his “wife.”  I can’t blame him if he didn’t actually share, these are definitely worth devouring all on your own.  These might be my preferred way of eating chocolate.  The chocolate is just so intense, creamy, and luxurious it’s just perfection.  Now here’s the real secret…these are incredibly easy to make, but they have a French name, so obviously they’re fancy!  Easy and fancy?  It’ a win-win.  These are definitely something fun to make in the summer when you want a little dessert but don’t feel like baking.  The hardest part of these is waiting for them to set in the fridge.

I actually ended up making these after two failed attempts at making French Silk Pie Bars…I’m not sure if it was the Friday the 13th thing, or the full moon, but my French Silk refused to get silky.  So happily I found this recipe from the trusty Pioneer woman, and I’m so glad I did.  These are definitely going to become one of my go-to desserts.

Chocolate Pots de CremeChocolate Pots de Creme (A Seat at the Table)

Serves 6 (I doubled the recipe to make these for Carroll Cafe, but my blender wasn’t big enough for a double recipe, so I made it in batches)

Adapted from the Pioneer Woman

  • 12 oz semi-sweet chocolate chips (I ended up using a blend of semi-sweet and 60%, so they were a little darker)
  • 4 eggs, room temperature (let your eggs sit in hot water for about 10 minutes if you forget to leave them out)
  • 2 tsp vanilla extract
  • pinch of salt
  • 8 oz (1 cup) strong, very hot coffee (I used decaf instant, about 1 1/2 tsp)

Add the chocolate chips to a microwave-safe bowl, and microwave for 30 second increments until chocolate is just softened but not yet melting.  This is important to get the  chocolate smooth and fully melted.

Chocolate Pots de Creme with Raspberries (A Seat at the Table)Add the chocolate, eggs, vanilla extract, and salt to a blender.  While blending the chocolate, carefully open the little trap door on the lid of your blender, and steadily stream the very hot coffee into the blender.  Go nice and slow, and you shouldn’t have problems with splattering.  Blend for about 1 minute until the mixture is completely smooth.  Pour the mixture into ramekins, martini glasses, clear glasses or bowls, or whatever you’d like to serve it in (as long as they’ll fit in your fridge).  Then refrigerate for 3 to 4 hours or until set.  If you plan to refrigerate for longer, cover your dishes with foil so that your pots de creme don’t take on any of the smells in your fridge.

Serve with whipped cream or fresh berries.

Print Friendly, PDF & Email

3 thoughts on “Chocolate Pots de Creme

  1. Hi!

    Your blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at so that we could link to it. is a search engine that compiles the best American cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.

    To join myTaste, just go to

    Best regards,

    *** Forbidden. Offtopic. Request number 90cd98e3a62622acb1ab5d59c2661d20. Antispam service ***

Leave a Comment