How to Make Easy Chocolate Pots de Crème | Rich French Dessert - Steph’s Stove

Heat 1 and 1/3 cup of half and half in a small pot over medium heat until almost boiling (about 170°F).

Remove the pot from heat just before it reaches a boil.

Add 12 oz of chocolate chips to a high power blender or food processor.

Crack and add 3 large eggs to the blender with the chocolate chips.

Pour the hot half and half into the blender, avoiding pouring directly on the eggs.

Secure the lid tightly on the blender and blend on high for 3 minutes.

Spoon the mixture into small ramekins, smoothing the tops as needed.

Add a little salt to the mixture in the ramekins to enhance the flavor (optional).

Let the ramekins cool slightly, then refrigerate them to set for at least 4 hours, preferably overnight.

After chilling, top each pot de crème with fresh whipped cream, a maraschino cherry, and a sprinkle of powdered sugar before serving.

Equipment Needed

Spice Level: