Pots de Crème

Name: Pots de Crème (5-Ingredient French Chocolate Dessert)
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 bag chocolate chips (semi-sweet or dark chocolate); 4 whole eggs; 1 teaspoon vanilla extract; 1 cup hot coffee; 1 pinch salt; Heavy cream for whipped topping

Pots de crème is a silky, decadent French chocolate custard made by blending melted chocolate chips with hot coffee and raw eggs, then chilled until set. This no-bake, five-ingredient dessert comes together in under 10 minutes and can be prepared ahead.

🌍French 🥗Vegetarian 🏷️Chocolaty 🏷️Delicious 🏷️Dessert

Total

4h 10m

Servings

4

Difficulty

Hard

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 bag chocolate chips (semi-sweet or dark chocolate)
4 whole eggs
1 teaspoon vanilla extract
1 cup hot coffee
1 pinch salt
Heavy cream for whipped topping

6 Ingredients

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Instructions

1
Pour one bag of chocolate chips into your blender.
2
Crack 4 whole eggs on top of the chocolate, and add about a teaspoon of vanilla extract. Add a pinch of salt.
3
Make a cup of hot coffee.
4
Put the top on your blender and turn it on to chop up the chocolate chips.
5
Once the chocolate chips have been chopped up nicely, slowly pour in the hot coffee while the blender is running. The coffee will melt the chips and pull the whole thing together.
6
Turn up the speed on your blender for a minute or two until the mixture looks smooth and creamy.
7
Pour the chocolate mixture into your selected serving dishes (martini glasses, 4 oz canning jars, or ramekins), and stick them all in the fridge to set for about four hours.
8
Whip up some heavy cream and throw some big dollops on top of each serving. Optionally dress up with chocolate shavings or crushed peppermint candies.

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Tips & Notes

Pro tips

Use very hot coffee (not boiling, which can scramble eggs) to melt the chocolate chips evenly before blending.
Blend until completely smooth for a silky texture; any flecks of unmelted chocolate will be grainy.
Chill for at least 2 hours (or overnight) to firm up fully; the mixture will thicken significantly as it sets.
Serve in small portions (2–3 oz); pots de crème is rich and deeply satisfying.

Substitutions

Semi-sweet chocolate chips → dark chocolate chips or chopped dark chocolate (deeper, less sweet)
Vanilla extract → cognac, rum, or espresso powder (adds complexity and depth)

Storage & make-ahead

Refrigerate in airtight ramekins or a covered container for up to 3 days. Serve chilled; do not reheat.

Equipment

Blender or food processor · Ramekins or serving glasses

Common Questions

Is it safe to eat raw eggs in pots de crème?

This recipe uses raw eggs. For food safety, use pasteurized eggs or pasteurized egg products if you're concerned about raw eggs.

Can I make pots de crème without coffee?

Coffee enhances chocolate flavor but isn't required. Replace it with hot water or milk, though you'll lose some depth.

How long do pots de crème last in the fridge?

Store in an airtight container for up to 3 days. The raw-egg recipe is best consumed within 2–3 days.

Can I use milk chocolate instead of semi-sweet or dark?

Yes, but milk chocolate will make the dessert sweeter and less intense. Dark chocolate delivers a richer, more classic result.

What's the difference between pots de crème and chocolate mousse?

Pots de crème is denser and custard-like, made with whole eggs blended smooth. Mousse is airy, typically whipped. Both use similar ingredients but different techniques.