Blender Chocolate Pots de Crème
User Reviews
5
Blender Chocolate Pots de Crème
Description
This recipe uses a blender to combine semi-sweet chocolate chips, sugar, a whole egg, vanilla extract, and a pinch of kosher salt. Hot heavy cream is slowly streamed into the blender while running, which melts the chocolate and creates a smooth custard base. The blended mixture is poured into small ramekins or pots and refrigerated for an hour or more to set.
The resulting pots de crème have a velvety texture with a rich chocolate flavor balanced by vanilla and a touch of salt. The dessert is chilled before serving and can be topped with lightly whipped cream and a dusting of cocoa powder for added presentation and creaminess. The blender-based preparation streamlines the process, avoiding stovetop tempering.
The recipe can be prepared a few days ahead and stored covered in the refrigerator. Use gently warmed cream and control blending to prevent overcooking the egg component. The dessert pairs well with fresh berries or a crisp biscotti alongside the creamy chocolate custard.
Ingredients
- 6 ounces semi-sweet chocolate chips
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract pure
- salt kosher salt; a pinch
- ½ cup plus 2 tablespoons heavy cream
- cocoa powder for garnish, if desired
- Whipped Cream for garnish, if desired
Instructions
- 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 bow/cup as mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
- 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 when storing.
- Serve with a dollop of whipped cream and dust it with a bit of cocoa powder, if desired. Garnish with a mint sprig.
Notes
- Use the blender to gradually mix hot cream into the chocolate mixture for a smooth custard without cooking the egg.
- Refrigerate the pots de crème for at least one hour to achieve proper setting before serving.
- Cover and store leftovers in the refrigerator for up to 2-3 days.
- Garnish with whipped cream and a light dusting of cocoa powder for presentation.
- Metric measurement conversion is available via the toggle button in the original recipe post.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 39mg | 2% |
| Potassium | 37mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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