Calling all chocolate lovers ~ have I got a dessert for you! This delicious Chocolate Pot de Creme comes together in just a few minutes and could not be easier. No baking required, just chill overnight. 🙂
Pot de Creme is a French style custard made with hot milk and often baked on low heat in a water bath. This is an easy no-bake recipe, from one of my college friends ~ actually from her mother ~ that’s been in my recipe box at least 30 years, and it never disappoints.
I’ve not made it for a while, and after making it today I remember why! It is so GOOD that I will eat it until every bit of it is GONE. It will call to me from the fridge during the night, convince me it’s a viable breakfast and surely a fine snack, until I have scraped EVERY.LAST.BIT from the cups and gone to chocolate heaven. Ahem, sometimes I really can practice a little self-restraint. This is not one of those times.
If you want something special for Valentine’s Day ~ or your next dinner party ~ you can’t go wrong with this recipe. Unless you don’t like chocolate ~ though this could change your mind!
The recipe makes 4-6 servings depending on the size of your dessert dishes. I made 4 servings in my Wedgwood cups this time, though I have made 6 using small ramekins in the past. I like to serve with demitasse spoons, or small dessert spoons, as the chocolate custard is velvety and very rich. The chocolate stayed on that spoon for maybe .0008721 seconds after I took the photo. I’m not saying what happened to it after that!
Regardless of your feelings towards Valentine’s Day, I think you will LOVE this Chocolate Pot de Creme. For me, Valentine’s Day is a time to let my family and friends know that they are much-loved. Oh, and there was that time some years back when I had an 8 hour heart surgery on February 14th, Valentine’s Day. After years of heart medications, cardiologists, anticoagulants and other fun times, that first of its kind cardiac surgery finally cured my debilitating heart arrhythmia, and got me back to a steady beat. So for me, February 14th will always be my “mended heart” day, and for that I am forever grateful. Now let’s celebrate with some chocolate!!
Robin’s Chocolate Pot de Creme ~
8 ounce package semi-sweet chocolate morsels
3/4 cup hot milk
1 egg (be sure to use pasteurized eggs)
2 tablespoons sugar
1 teaspoon vanilla
pinch of salt
Directions ~ All ingredients except the milk go into a blender ~ pour chocolate morsels to the one side of the container and crack egg to the opposite side. Heat milk ~ do not boil. Pour hot milk over the chocolate in the blender ~ do not pour directly onto the egg or you’ll end up with scrambled eggs! Cover and blend for one minute. Pour into ramekins or demitasse cups and chill overnight. Makes 4-6 servings, depending on individual dish size. Serve with a dollop of whipped cream. Raspberries or strawberries are also a nice garnish with the whipped cream.