Chocolate Pots de Creme

Pot de creme (or pots de creme in the event that you have mutiple) is a French custard dessert. In spite of the fact that there are numerous variants, it’s typically somewhere close to a creme brulee and a mousse in surface—not as thick as a creme brulee and not as light and breezy as a mousse. With the expansion of dull chocolate, it’s completely wanton.

Pot de creme is generally made with milk, cream, sugar, and eggs. It includes making a chocolate cream on the burner, treating and speeding in the eggs so they don’t scramble, and afterward heating in a water shower. I’m worn out simply considering it.

The excellence of this simple adaptation of chocolate pots de creme is that it cooks in a powerful blender Between the hot coconut milk and the fast of the blender, there’s sufficient warmth to transform the eggs into an ideal custard.

Chocolate Pots de Creme

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Recipe by cookeatpaleoCourse: DessertCuisine: FrenchDifficulty: Easy


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Café Tips for making this Blender Chocolate Pots de Crème. Make sure the cream is super hot before adding it to the chocolate chip mixture in the blender.


  • 2 eggs

  • 1/4 cup honey or maple syrup

  • 1 teaspoon instant espresso powder

  • 1 teaspoon organic vanilla extract

  • 4 ounces chopped unsweetened chocolate

  • 3/4 cup coconut milk

  • fresh raspberries for garnish


  • Add the eggs, honey, espresso powder, vanilla extract, and chocolate to a Vitamix or high-speed blender in the order listed and blend until smooth.
  • Heat coconut milk until very hot (do not boil).
  • With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and the mixture is smooth and thick.
  • Pour into serving cups and refrigerate until set, about 2 hours. Garnish with raspberries.


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