Chocolate Pots de Crème
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Prep Time
3 hrs 16 mins
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Cook Time
3 hrs 16 mins
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Course
Dessert
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Cuisine
French-American Fusion
Chocolate Pots de Crème
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You'll flip when you see how easy and fast this recipe is. You'll REALLY flip when you take the first silky smooth, densely rich, melt-in-your-mouth delicious bite!
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Ingredients
- 10 ounces semi-sweet chocolate chips use good quality chips, or bittersweet chocolate chips
- 1 egg large
- 3 tablespoons sugar
- 1 teaspoon vanilla
- pinch salt
- 1 cup heavy cream or half & half
- 2 tablespoons Grand Marnier optional
Instructions
- Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 9 servings out of it. My bowls hold ⅓ cup when filled to the brim.
- Place chocolate chips, sugar, egg, vanilla, salt and Grand Marnier (if using) in a blender container. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set aside.
- In a 2-3 cup microwave-safe container microwave the cream on high for 2 ½ minutes or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it's poured into the blender.
- Immediately turn blender on low speed and blend for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all cream has been added, turn blender off and scrape down sides with a rubber spatula. Place lid back on securely and blend for 2 minutes on high speed.
- Pour into prepared bowls and refrigerate for at least an hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Notes
- *I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
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