Pots de Crème
This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra!
Updated by Kathryne Taylor on July 16, 2024
We served this dessert at our wedding over four years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.
These chocolate pots de crème are luscious, creamy, rich, and decadent. They are such fun desserts to offer at a party in individual servings. A little goes a long way, and that’s why I love them. I’d rather have a small portion of incredible dessert than a large portion of so-so dessert.
This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time. We were thrilled when our wedding bakery agreed to make the family recipe to serve alongside our wedding cake!
This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.
Pots de Crème Ingredients
Chocolate Chips
Chocolate chips make this recipe super easy. I prefer darker chocolate, so I like semi-sweet chocolate chips or darker. If you prefer milk chocolate, choose milk chocolate chips. If you have chocolate bars, you can chop them for this recipe.
Heavy Cream
Betty’s original recipe calls for heavy cream. I haven’t tried half-and-half or anything lighter, but heavy cream will certainly yield the richest, thickest, creamiest texture. It’s decadent, and that’s how we like it!
Sugar
Betty uses good old-fashioned sugar, and it produces ideal results. You know I try to use natural sweeteners like honey when possible, but I don’t recommend them for this recipe. They will dominate the flavor and interfere with the mixture setting.
Liqueur
A splash of liqueur offers subtle, complex flavor—it’s why these pots de crème taste so interesting. You have options.
Betty likes crème de cocao best, which is a sweet chocolate liqueur (you can also use it to make chocolate martinis or grasshopper cocktails). My favorite common liqueur is Kahlua, for a light coffee undertone that ramps up the chocolate flavor (you can also use Kahlua to make White Russians). Amaretto tastes like almonds, which is delicious! For a minty treat, try crème de menthe rather than peppermint schnapps.
You might find another good option in your liquor cabinet, but definitely choose a lower ABV liqueur rather than a full-strength liquor. For example, I tried bourbon, but it dominated the flavor and the strong taste of alcohol was unpleasant.
Looking for an alcohol-free option? Replace it with additional orange juice.
Orange Juice
Orange juice is the second secret ingredient that makes this recipe taste so special! You’ll just need two tablespoons. I don’t usually buy orange juice, so I just buy an orange and squeeze what I need.
Eggs and Egg Yolks
This recipe uses two eggs plus two egg yolks for richness and volume. You’ll have two extra egg whites, which you can keep in the fridge for a day or two and add to your next batch of scrambled eggs.
This recipe uses raw eggs, which has never caused our family harm, but there is always a slight risk of salmonella poisoning with raw eggs (one in 20,000). To mitigate this risk, you can buy pasteurized eggs at the store, or pasteurize your own eggs before making this recipe. Here’s more information on egg safety.
Vanilla Extract
Lastly, a splash of vanilla extract lends more complexity to this rich chocolate dessert. Vanilla and chocolate were made for each another.
Watch How to Make Pots de Crème
Serving Cup & Spoon Suggestions
Choose small glasses with some extra room inside (about 2 to 4 ounces each), should you choose to add toppings. I used Crate and Barrel’s Bitty Bite short glasses for these photos. More affordable options include disposable plastic cups (you’ll have plenty for several batches) or reusable glass shot glasses.
You’ll likely need to serve these mini cups with mini spoons, also known as espresso spoons or demitasse spoons. Here’s an inexpensive set of twelve stainless steel spoons. For these photos, I used spoons like these.
Refrigerated vs. Frozen
Both options are absolutely delicious. These photos show the refrigerated texture, which is a glossy, thick mousse that holds its shape. As shown, these cups were refrigerated for the minimum time of one hour, but they firm up a bit more in another hour or two.
The frozen option is especially great because the cups will keep for up to three months. Hosting an impromptu get-together? Dessert is ready to go! I might actually prefer the frozen texture, which is dense, firm and obviously colder. My mother-in-law says it’s easier to add toppings when the cups are cold from the freezer.
To freeze, simply place the portioned cups into a freezer-safe carton with a lid (this is easier and more protective than covering them individually with plastic wrap). Let the cups thaw briefly on the countertop or in the refrigerator while you eat dinner. The length of time will depend on your serving size, but it shouldn’t take longer than 15 to 30 minutes.
Topping Suggestions
These pots de crème don’t need toppings, but it’s fun to dress them up! Generally speaking, they’re lovely with tiny sprigs of mint, raspberries, whipped cream, shaved chocolate, candied orange, or a few fun sprinkles. Here are a few holiday suggestions:
- For Christmas, try crushed candy canes, holly sprinkles or snowflake sprinkles, or tiny sprigs of mint with or without raspberries.
- For Valentine’s Day, do raspberries or a few pink heart sprinkles.
- For Easter, try a candy-coated almond or miniature chocolate egg candy.
- For the Fourth of July, try whipped cream with a raspberry and blueberry.
More Chocolate Treats to Enjoy
Craving more chocolate? Me, too—always. Here are a few more easy chocolate recipes on the blog.
- Amazing Chocolate Chip Cookies
- Chocolate Peanut Butter Crispy Bars
- Chocolate Peppermint Cups
- Easy Chocolate Bark
- Favorite Hot Chocolate
- Mini Lava Cakes for Two
Please let me know how Betty’s recipe turns out for you in the comments! I love hearing from you.
Pots de Crème
This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.
Ingredients
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- ½ cup sugar
- 16 ounces heavy cream
- 12 ounces semi-sweet chocolate chips*
- ¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
- 2 tablespoons orange juice
Instructions
- In a blender, combine the eggs, egg yolks, vanilla and sugar. Pour in the cream. Securely attach the lid and blend for 30 seconds, until the mixture is uniformly pale yellow.
- Next, melt the chocolate, Kahlua and orange juice in a small, heavy-bottomed saucepan over very low heat, stirring every minute or two. Once the chocolate chips are about 90% melted, about 4 to 6 minutes, remove the pan from the heat and stir until the mixture is silky smooth.
- Add the melted chocolate to the blender. Blend on high speed until smooth, about 1 minute, scraping down the sides halfway through.
- Divide the mixture evenly between small glasses or small ramekins/serving bowls. Either place the servings in a container with a lid or cover the tops with plastic wrap. Refrigerate until serving time (at least 1 hour, ideally 2+) or freeze for later. Refrigerated mousse will keep well for up to 5 days; frozen mousse will keep well for up to 3 months (allow the mousse to rest for at least 15 minutes at room temperature before serving).
Notes
*Chocolate note: Choose your chocolate chips based on your preferred level of chocolate intensity. I love darker chocolate and enjoyed these cups made with 54% cacao content semi-sweet chocolate chips (Whole Foods 365 brand).
Make it alcohol-free: Replace the liqueur with additional orange juice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Can I make one large. Instead of individual ones?
Hi Anna! That’s a good question. I think it would work. The servings won’t look nice and neat like you see here. The mixture will need several hours in the refrigerator to set, ideally overnight. Please let me know if you try it!
Love the recipes on this site. This one looks yummy snd easy! It would be great though to have the ingredients in metric
Hi Jo, I’m so glad to hear you’re enjoying the recipes! I wish there were an easy way to provide metric measurements, but it’s pretty tricky to do. I will keep looking for a solution!
You’re the best!
Wondering how much Kahlua (or other liquid) to use in this recipe?
THANKS!
Hi Edith! 1/4 cup (2 ounces)
Raw eggs? A no no growing up. An alternative? Does the blender get so hot that the egggs are cooked?
I know I’d love the flavor of this recipe. I hope there is an answer. Thank you Kate
Hi Kathy, I haven’t tested the temperature of the mixture out of the blender, but I doubt it is hot enough to pasteurize the eggs. I will check next time I make it. Within the post, you’ll find suggestions on buying pasteurized eggs at the store, which would be safe, an a link on how to pasteurize your own eggs.
Thank you Kate. Next time I’ll read all of your post and not just click to the recipe!
With gratitude,
Kathy
No trouble at all! Happy holidays.
Thanks for adding info re egg safety . I often made pots de crème decades ago, using raw eggs. Today, I wd use pasteurized. Elderly, little kids and immune compromised especially vulnerable to food-borne illness.
Could I use Grand Marnier?
Thanks!
Diana
Hi Diana! You certainly could. It has a slightly stronger ABV than the other liqueurs that I’ve tested and enjoyed, so you’ll be able to taste a little sharpness from the alcohol. If you like Grand Marnier/orange-flavored chocolate, it’s a safe bet!
I had no idea these were so easy to make. If I see it on a restaurant menu, I have to have it. Now I’ll make my own. Thank you!
Hooray! Enjoy!
Hi Kate – This recipe looks perfect for our NYE’s celebration. We’d love to do the mint twist. Is a 1/4 of creme de menthe the recommended amount mentioned in your notes? Thank you for all your amazing creations.
Hi Karen! Replace the Kahlua with creme de menthe, so use 1/4 cup (2 ounces). Please report back! I think that would be so lovely.
Hi Kate! This recipe looks wonderful! I love the taste of kahlua but don’t have any of the 3 liquors listed. I’m wondering if you know how it turns out using only orange juice? Can you taste the OJ in the finished dessert?
Thank you!
Bea Ann Bridges
Hi Bea! I tried replacing the liqueur with orange juice and it definitely works just fine. As expected, the orange juice flavor becomes more apparent (still subtle), and I think the overall flavor is a little less complex than it would be with liqueur. I think you’ll enjoy it!
Kate, these Pots de Creme sound delicious and decadent. I have a couple questions. I’m wondering if I could cut the ingredients in half to make only 4 servings? It seems like it would work out fine.
Also, I’m guessing the heated chocolate mixture somewhat cooks the
egg mixture when added.
I really want to try this!
Hi Pat! Good questions. Yes, I do believe you could easily cut the ingredients in half, as long as your blender can get enough traction with the lower amount. If you have any trouble, you could likely switch to a food processor or hand blender. I haven’t taken the temperature of the chocolate mixture or final blended mixture to see if it’s high enough to cook the eggs. I will next time I make it. You can buy pasteurized eggs at the store, and those should be safe!
Thanks for your prompt reply. I didn’t think of the pasteurized eggs, great idea. I will let you know how this turns out.
Please do, thanks Pat!
Eighteen! Can this be halved?
Hi Kathie, the serving sizes are quite small (a little goes a long way!). Yes, I do believe you could easily cut the ingredients in half, as long as your blender can get enough traction with the lower amount. If you have any trouble, you could likely switch to a food processor or hand blender.
This looks delicious! Do you think it would work with coconut cream? I imagine it would change the flavour, but I wonder if the texture would work?
Thanks, Lisa! I think there’s a pretty good chance coconut cream would work well. Please do report back if you give it a try!
I always enjoy making your recipes. I was thinking of serving this at a holiday dinner but some of my guests don’t drink alcohol and others don’t link orange flavour. Could the Kahlua be replaced with coffee and skip the orange, or just serve with different guests!
Hi Gill! I hadn’t thought of replacing the Kahlua and orange juice with coffee, but I bet that would work quite well. Please report back if you give it a try!
I used coffee instead of the liquor and orange juice, and it turned out great.
This is a WINNER. Although I’m an experienced baker and cook, there’s nothing wrong with a no bake recipe like this. I opted for the Kahlua version and when I tell you I was sad about any scrap left behind I’m not lying! Looking forward to serving these at a dinner party on Sunday!
Woohoo! Thank you so much for letting me know, Sandy!
I have looking for something like this, thank you I know I will love this.
I hope you do, Carol! Happy holidays!
This looks so good!! I can’t do alcohol so I am very interested in the non-alcoholic version – I’m wondering if it tastes very strongly of orange juice with the 1/4 cup, or does it blend in with the chocolate so it’s still more of a hint?
Hi Veronica, it’s present but subtle, if that makes sense! It’s not like, wow, this is orange chocolate!
If not fresh squeezing my orange juice as you do, shall I use orange juice concentrate or mixed orange juice?
Hi there, mixed orange juice is the way to go.
These are yummy! Super easy to make. I tried coffee instead of a liqueur for a crowd that does not drink alcohol. Thanks for the recipe! Will be trying different varieties of liqueur in the future.
Very special Christmas dinner dessert! So easy & so wonderful! Thank you :)
You’re welcome, Dianna!
I made this for our Christmas dessert. It was excellent. My mom died in July. I did not have enough shot glasses for the dessert so I used my mom’s China tea cups. It was so special and decedent. It was great to be able to freeze it in advance. Thank you so much for this. I would be happy to send a pic.
Wonderful to hear! Thank you for sharing, Marta.
Hi, Kathryne, Thank you for the recipe! I’ve had terrible luck with it, though! Both times I’ve made the pots de creme, they never firm/thicken — it’s like eating chocolate soup.
Any idea why that would happen?
I’m sorry to hear that, Andera. How long did you chill it for?
Several hours. For the second batch, I froze it and that helped it thicken a bit, but when it thawed it was soupy again.
Could it be that it should be blended longer? I followed the recipe quite closely, only blending for 30 seconds the first time and a minute the second. A longer blend would whip the cream and make it thicker…???
Alternatively, do you use an entire bag of chocolate chips? I weighed out 12 oz., which was not a full bag of chocolate chips.
I’m going to try it again because I really want this recipe to work. I was surprised that I struggled with a “foolproof” recipe! :)
I made this for Christmas Eve. The recipe was a breeze to put together. I served them in parfait glasses topped with whipped cream and a sprig of mint. I can’t begin to tell you all the raves it got! My brother-in-law said it was the highlight of his season! Thanks so much. I will definitely be making this again.
Love to hear that, Karyn! Thank you for sharing.
Made these a few times now. Used all orange juice, no alcohol. A big hit and a perfect chocolate indulgence. A few bites does me!
Wonderful to hear, Terri!
This is so easy and so delicious to make. Have made this 2X both times with Crème de Cocoa. Love having extra to freeze. Thanks!
You’re welcome, Kate!
This recipe is a definite winner! Minimal ingredients, simple process and tastes delicious! My 8 year old invites random people over to have pots de creme, and tells people in the grocery to get chocolate chips so they can make pots de crème. Thank you Kate, for sharing fantastic recipes with all of us!!
You’re welcome, Sarah!
Kate, have you ever tried adding Chambord rather than Kahlua? Do you think it would work? Lynn
I recommend this recipe best as written. If you try something different, let me know what you think!
The mixture is delicious, but I haven’t tasted it cooled. I made mistakes along the way. The first was putting warm melted chocolate into the cold egg/sugar/cream mixture. I should have known that the chocolate would harden, but I followed the recipe. So, beware. My second mistake was doubling the recipe. Don’t do this. If you need more servings, make separate batches. I used 5-oz. custard cups. In hindsight, a 2 to 3 oz. serving would be plenty.
Could this be made with Irish cream? And could I freeze in plastic cups? We have a large group for Christmas and I’m not sure if I have room in the fridge for lots of individual cups, so I may make this weekend and freeze. Thanks!
Should I cool the chocolate to room temp before adding it to the cold ingredients?
Delicious and easy! Looked for a simple-ingredient dessert to make while traveling in South America. Used bars of 75% chocolate, amaretto, and freshly squeezed orange juice. Perfect. Definitely a keeper recipe. Thinking about topping with a sprinkle of chopped hazelnuts next time. Thanks, Kate!
I followed the instructions and mine also came out like chocolate soup after chilling overnight. I highly suggest not using a blender. Get out the mixer and whip it, that thickens the soup just as I’d expect it to turn out.
Delicious!!
I would really love to make this recipe for a holiday dinner coming up but I don’t have a blender at the moment. Do you think it would work if I mix everything by hand ?
Thanks!
Hi Michelle, it will be difficult to get the same texture without a blender.