Pronounced: Po de crehm. More fun to say pots duh cream.
Whenever I make Pots de Crème I think back to when my brother used to work at McDonalds and customers would ask for Fajitas, loudly pronouncing the J.
Whatever happened to those fajita wraps? Why you gotta go and take all my favorites away McDonalds?
Doesn’t Pots de Crème sound fancy? But they’re so simple to make. Five ingredients and all of five minutes. It’s a great make ahead dessert for company or just lounging around on a Friday night – which is more our speed. I usually whip this up at night and let it set overnight in the fridge. Think cheesecake. The longer the better!
This stuff is super rich so one batch will easily be enough for 6 people.
Toss everything in a blender.
Add the hot coffee and pour into serving dishes. Let them chill out in the fridge while they set up.
Add some whipped cream if you want and grab a spoon.
- 350g - 12 oz bag chocolate chips
- 4 eggs
- 1 tsp vanilla
- 1 tbsp Kahlua
- pinch of salt
- 1 cup - 8 oz very hot coffee. I used Kahlua flavor but regular if fine
- In a blender or food processor combine the chocolate chips, eggs, vanilla, kahlua and salt. Cover and blend until it's combined and the chips are broken up into small pieces.
- Brew the coffee and pour it in a steady stream into the blender while the machine is running.
- When the mixture is combined and smooth pour into glasses, jars or whatever you have available.
- Let them cool and set in the fridge for at least 4 hours.
This looks AMAZING! Definitely going to give it a try! 🙂
I think you’ll love it 🙂
Just made this, could not wait 4 hours for it to set tried it after 2, it was perfectly silky smooth, luscious, and rich. 5 ingredients and a blender. It just does not get any easier than this… Thank you for a recipe that will make our gluten free Grandma extremely satisfied on Thanksgiving!
Thanks so much for the kind words, I have a hard time waiting too! Good to hear Grandma will be happy on Thanksgiving. Give her my best 🙂 ~Angie
Do you think I could cook this on the stove top? Don’t want to eat raw egg.
Hi Chantal, that’s a valid concern. I don’t see why not. If you’re going to blend the mixture first just transfer it to a sauce pan to heat up. The egg safety center says to cook until the mixture reaches a temperature of 160°F or higher.
Hello I want to make this over the weekend. But was not sure how much vanilla to use.
The recipe lists 1 teaspoon. I usually just free pour vanilla though, a little more never hurts 🙂
On my screen the word vanilla is not on the written list of ingredients. I figured out what it was from the instructions section. Also couldn’t pin the recipe on Pinterest, but that could be operator error. Looks delish! Can’t wait to try it. 😀
Isn’t that odd! I just checked and the word was missing. I’ll blame updates… 🙂
In fridge for 24hrs, still not set. Not sure what went wrong?
Oh dear, doesn’t sound good! Not sure what could have happened.
For someone who does not like coffee, does this have a coffee taste? I love chocolate and Kahlua!
It’s more chocolate than coffee flavored.
Hi…can I ommit Kahlua and proceed with the other ingredients ?cz I can’t find where I live.and instead of choco chips…if i use cooking chocolates…how much should I?can I use cream to this as well?if so the quantity.
Pls help!
Thank you
You can leave out the kahlua no problem. Just use the same amount (350 g or 12 oz) of cooking chocolate. Chopped small would work best 🙂
First, let me say that this is absolutely delicious! I have made it 4 times and have layered it with stabilized whipped cream and ganache. For some reason, the last two times I made it, it didn’t thicken the way it should. It was more like thin pudding than mousse. The only thing I think might have happened is that I blended the ingredients longer before adding the coffee so that there really weren’t any small bits of chocolate. What do you think?
Hard to say! I’m going to try ganache next time. Sounds amazing!!
So, I made them 6 times total. The first 2 set up beautifully, the next 3 were like thin pudding. The sixth time I used less Kahlua and vanilla and they set up beautifully! I thought, and I thought, and I thought and last night it popped into my head. I had been using the last of a large bottle of vanilla. Maybe the sediments were making the vanilla to…strong for lack of a better word. So I got up this morning and made the recipe with the specified amounts, except I opened a brand new bottle of vanilla. Low and behold…success!
Do you use milk chocolate, semi-sweet or dark chocolate chips?
Semi Sweet