Blender Chocolate Pots de Crème
Decadent, rich “pots of cream” are simple to prepare and ready in under 10 minutes! NO bake, NO cook, ingredients are blended together, then poured into small dessert cups. The texture is dense and the chocolate is intense, so small servings are best. I’ve added a bit of Baileys to celebrate the occasion and topped with whipped cream and a dusting of coca powder. Other St. Paddy’s day recipes: Egg Rolls, Corned Beef and Cabbage, Corned Beef and Cabbage Flatbread, Guinness Chocolate Floats, Stuffed Potatoes, The Reuben, Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions, Corned Beef Eggs Benedict.
Blender Chocolate Pots de Crème
Serves 4
- 6 ounces semi‐sweet chocolate chips
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- a pinch of sea salt or kosher salt
- 1/2 cup plus 2 tablespoons heavy cream/ OR sub with 2 Tablespoons Baileys
- cocoa powder, garnish optional
- whipped cream, garnish optional
- Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.
- Place chocolate chips, sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening (see the picture in the post above).
- Pour cream (or half and half) into a microwave-safe bowl. Make sure it’s a large enough, as mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling. (I simmered in a small sauce pan.)
- Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap.
