Smooth, creamy, decadent chocolate pots de creme are so simple to make but are so fancy and delicious. Perfect for a holiday party or special occasion.
For the past eight years or so my friend Mandy throws a Christmas party with friends. It’s a white elephant/dinner party. She usually takes care of the main dish and others bring the appetizers, sides, salads, desserts. It’s always a fun time but every year we have a hard time finding gifts for the white elephant exchange. This year we went a bit Christmasy and took a Grump Tree from Trader Joe’s and a Christmas Vacation Moose mug. I don’t remember what we ended up with besides the original fruit cake that has traveled from house to house for the past eight years.
I also took dessert and thought it would be fun to take some little individual servings and these chocolate pots de creme are perfect. Topped them with some fresh whipped cream and pomegranate seeds. They are pretty, festive and so easy to make. My friend Dahlia raved about them and texted me first thing the next morning for the recipe (so she actually got it yesterday before I even got around to posting it). Haha..perks of being a neighbor/friend, right?! But I don’t blame her one bit, just take a look at how delicious they look.
This is one recipe you will want to make. But take note that you do need a blender or food processor to make it. Be sure to pin this recipe for later.
- 12 ounces semisweet or bittersweet chocolate chips or chopped baking chocolate* 2 cups
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Lightly sweetened whipped cream and berries or pomegranate arils for serving
- In the bowl of a food processor or blender, combine the chocolate, salt, sugar and eggs and pulse until well mixed.
- Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
- Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour. Garnish with fresh whipped cream and berries, if desired.
If using bittersweet chocolate you might want to add a bit more sugar. Pots de Creme can be refrigerated for a couple of days.
These look delicious and so beautiful, love your styling in these photos. Thanks for sharing! 🙂
Thank you so much! I appreciate you following along.