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Easy Chocolate Pots de Creme You Can Make In The Blender

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Easy dark chocolate pots de creme—all the decadence of the traditional French dessert without dairy or refined sugar. Make it in the blender with just 5 minutes of hands-on prep time!

No-cook chocolate pots de creme

Is there such a thing as too much chocolate? This dark chocolate pots de creme recipe comes close. It is unbelievably rich, and smooth, and very, very chocolaty. With only five minutes of hands-on time, it’s a true chocolate indulgence.

This post contains some affiliate links for your convenience. Please read my disclosure for more info.

What is pot de creme?

Pot de creme (or pots de creme if you have more than one) is a French custard dessert. Although there are many versions, it’s usually somewhere between a creme brulee and a mousse in texture—not as dense as a creme brulee and not as light and airy as a mousse. With the addition of dark chocolate, it’s absolutely decadent.

Pot de creme is traditionally made with milk, cream, sugar, and eggs. It involves making a chocolate cream on the stovetop, tempering and whisking in the eggs so they don’t scramble, and then baking in a water bath. I’m tired just thinking about it.

The beauty of this easy version of chocolate pots de creme is that it cooks in a high-power blender Between the hot coconut milk and the high speed of the blender, there’s enough heat to turn the eggs into a perfect custard.

Easy chocolate pot de creme without dairy

Most chocolate pot de creme recipes use a combination of whole milk and heavy cream for the base. But like dairy-free ice cream, it’s easy to substitute dairy-free milk (in this case, coconut milk) for the traditional dairy.

The result is the easiest, most decadent chocolate dessert you can imagine. It looks fancy enough to serve for Valentine’s Day or any special occasion dinner, but it takes just minutes to put together.

How to make chocolate pots de creme in the blender

What makes this no-cook chocolate pots de creme so quick and easy is that everything goes in the blender. Just heat the coconut milk (I use the beverage setting on the microwave, but you can heat it gently on the stovetop) and pour it into the blender with the rest of the ingredients.

The hot coconut milk melts the chocolate and thickens the eggs in one step. No double boiler, no oven, no water bath—it’s my kind of chocolate dessert. The hardest part is waiting for it to chill in the fridge!

Dairy free dark chocolate pots de creme

This recipe is gluten-free, grain-free, dairy-free and refined sugar-free. I use unsweetened dark chocolate and sweeten it with honey. I like Ghirardelli’s 100% cacao baking bar, but any good quality chocolate would work. I also use light coconut milk from Trader Joe’s. The consistency is similar to whole milk and the ingredients are just coconut milk and water.

Serve the dark chocolate pots de creme with something to compliment the chocolate—fresh raspberries, whipped coconut cream, espresso, or even a nice Cabernet.

Print Recipe
5 from 1 vote

Easy Dark Chocolate Pots de Creme

Easy dark chocolate pots de creme—all the decadence of the traditional French dessert without dairy or refined sugar.
Prep Time5 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: French
Keyword: Blender
Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
Servings: 4 servings
Calories: 272kcal
Author: Lisa Wells

Ingredients

  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon instant espresso powder
  • 1 teaspoon organic vanilla extract
  • 4 ounces chopped unsweetened chocolate
  • 3/4 cup coconut milk
  • fresh raspberries for garnish

Instructions

  • Add the eggs, honey, espresso powder, vanilla extract, and chocolate to a Vitamix or high-speed blender in the order listed and blend until smooth.
  • Heat coconut milk until very hot (do not boil).
  • With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and the mixture is smooth and thick.
  • Pour into serving cups and refrigerate until set, about 2 hours. Garnish with raspberries.

Notes

Serve with whipped coconut cream if desired.

Nutrition

Calories: 272kcal | Carbohydrates: 27g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 70mg | Potassium: 285mg | Fiber: 4g | Sugar: 17g | Vitamin A: 120IU | Calcium: 41mg | Iron: 5.4mg

More easy paleo chocolate desserts

  • Avocado Chocolate Mousse
  • Paleo Chocolate Chip Cookies
  • Drinking Chocolate (Dark Hot Chocolate)
  • Chocolate Chocolate Chip Muffins
  • Keto Hot Chocolate
  • 3-Ingredient Chocolate Haystacks

 

Easy Chocolate Pots de Creme You Can Make In The Blender
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Filed Under: Desserts, Favorites Tagged With: chocolate, dairy-free, gluten-free, paleo, quick and easy, refined sugar-free, vegetarian Posted by: Lisa Wells 46 Comments

Previous Post: « 10 Chocolate Recipes Made with Cacao Powder
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Reader Interactions

Comments

  1. Medeja

    February 13, 2013 at 3:55 am

    It’s never too much chocolate! 🙂 Sounds very delicious

    Reply
    • Lisa

      February 13, 2013 at 11:25 pm

      I think you are right! I hope you like it.

      Reply
  2. JC

    February 14, 2013 at 12:07 pm

    Could you use 2% milk instead of coconut milk? Or regular milk?

    Reply
    • Lisa

      February 14, 2013 at 12:17 pm

      I haven’t tried it since I can’t do dairy, but I think regular milk would work in this recipe. If you try it, let me know how it turns out!

      Reply
  3. norahgaughan

    February 16, 2013 at 3:26 pm

    Sounds great! One question – Why light coconut cream? Aren’t most paleo folks eating High Fat Low Carb?

    Reply
    • Lisa

      February 16, 2013 at 5:01 pm

      Great question – I’m not trying to avoid fat, just additives and processed food ingredients. The Trader Joe’s light coconut milk is the only one I’ve found locally with no gums or other added ingredients (just coconut milk and water). And the consistency works well in the pots de creme.

      Reply
      • Susan Cullen

        June 24, 2020 at 4:56 pm

        Thai Kitchen is another brand of coconut milk and coconut cream and they have no additives or preservatives. Sprouts makes an Organic coconut milk with no chemical additives either. You are right that most coconut milk brands have nasty chemical preservatives and I won’t buy buy them or use them either. Trust me, due to my food allergies and choice to eat clean and healthy, I check the ingredients on EVERY label on anything I want to eat. I love the produce department. It makes it easy. Everything is only 1 ingredient. 🙂

        Reply
  4. Amy

    May 18, 2013 at 11:11 am

    What if you don’t own a vitamix? Can you use a regular blender?

    Reply
    • Lisa

      May 18, 2013 at 11:52 am

      I haven’t tried it, but I think this recipe would work in a regular blender. If you try it let me know how it turns out.

      Reply
      • dorothy dobson

        July 11, 2013 at 2:03 pm

        I just made this in a food processor and it seemed to work. No ‘low’ setting but still ok.

        Reply
      • dorothy dobson

        July 11, 2013 at 2:04 pm

        Don’t have a blender, just made it in a food processor. there is no ‘low’ setting, but it turned out lovely.

        Reply
        • Lisa

          July 12, 2013 at 2:51 pm

          That’s great. I’ve never tried it in a food processor – thanks for letting me know it worked!

          Reply
      • Joni

        February 26, 2017 at 11:28 am

        I don’t have a blender, but made in my food processor. The only change I made was to melt the chocolate in the hot coconut milk, then stream it in. It was smooth as silk. When I tried just the hot milk in the processor, it didn’t melt the chocolate completely, so there were little tiny pieces. Still good, just not creamy.

        Reply
    • Tinka

      October 03, 2016 at 12:31 pm

      Hi Amy!
      Have you tried the recipe in regular blender (I don’t own Vitamix eather), did it work normally?

      Reply
      • Kayla

        October 13, 2016 at 11:35 pm

        I mixed it in my ninja and it is sooooo addictive!!! I also put reddi whip on top.

        Reply
  5. Iina

    June 20, 2013 at 8:09 am

    Thanks for a great recipe! Just one question before trying it out: I noticed you use whole eggs not just yolks. Does it make a difference? In many other “paleo pots de creme” recipes there are just yolks used. Any thoughts?

    Reply
    • Lisa

      June 21, 2013 at 11:46 am

      I think it’s a little less dense with whole eggs, but it’s really just personal preference. I’ve seen recipes using whole eggs, just yolks or both.

      Reply
  6. Connie Murray

    August 08, 2013 at 7:33 pm

    Are you not concerned about the use of raw eggs in the recipe. Other than that, it sounds absolutely delicious.
    Thanks,
    Connie

    Reply
    • Lisa

      August 12, 2013 at 12:21 pm

      Hi Connie, I use organic eggs from a good source and I’ve never had a problem. If you’re concerned about using raw eggs, you can use pasteurized eggs or use a traditional custard method to cook the eggs with the coconut milk.

      Reply
  7. [email protected]

    August 26, 2013 at 10:49 am

    This looks awesome! Well, all of your recipes look awesome – you keep me busy pinning! Looking forward to more great stuff!

    Reply
    • Lisa

      August 26, 2013 at 12:03 pm

      Thank you Karen!

      Reply
  8. Nicole

    October 01, 2013 at 2:02 am

    Just made this and it’s amazing! Kind of like chocolate mousse. I used full fat coconut milk and a Magic Bullet blender. Worked wonderfully. Thanks!

    Reply
  9. Lisa

    October 05, 2013 at 2:20 pm

    You’re welcome Nicole! This is one of my favorite recipes. I’m so glad you enjoyed it!

    Reply
  10. Jennifer

    November 21, 2013 at 9:25 pm

    Recently my non-paleo brother gave me a hard time for “depriving” my children of pudding – you know, the junky artificial stuff from a box. I’m going to make this and then have my kids call Uncle Mike to brag about their yummy ‘pudding’ 🙂

    Reply
    • Lisa

      November 23, 2013 at 9:44 pm

      Jennifer, that’s awesome! I love it!

      Reply
  11. realrawkitchen

    January 10, 2014 at 12:50 pm

    This looks delicious! What a great inspiration for me 🙂 I think it’s time I play with coconut more in my desserts. I used to rely on it for desserts but got away from it somehow. You’ve brought me back .. mmmm mmm

    Reply
  12. The Wanderlust Kitchen

    January 20, 2014 at 2:04 pm

    Wow, this looks so heavenly! I’m Anetta from The Wanderlust Kitchen, just stopping by to introduce myself as a member of the new “tribe” and say “howdy!” Very nice to meet you 🙂

    Reply
    • Lisa

      January 20, 2014 at 3:35 pm

      Hi Anetta, nice to meet you too! Thanks for stopping by.

      Reply
  13. Laura

    September 10, 2014 at 5:34 pm

    Thank you for sharing this recipe! So many gluten free recipes call for weird stuff like xantham gum and strange flour substitutes. I just wanted something simple, relatively healthy and delicious to make that my cousin can eat.

    Now my pots de creme is chilling in the fridge! I used a ladle for easy and even doling out into my custard cups and placed them all on a baking sheet so they can be easily moved around. I also put one raspberry in the middle of each cup and placed three mint leaves around for garnish. They look really pretty, almost like holly! Maybe I’ll have to make this again and garnish similarly for Christmas season.

    Reply
    • Laura

      September 10, 2014 at 5:36 pm

      Oh! One more little thing I did for mine. Back when I was a barista we would pick up our milk foaming pitchers and tap them on the counter to pop all of the little air bubbles that get inside. I did this for my batch as well to pop most of the little bubbles that were formed from blending.

      Reply
      • Lisa

        September 11, 2014 at 10:28 pm

        Great tip – thanks for sharing! 🙂

        Reply
    • Lisa

      September 11, 2014 at 10:28 pm

      Awesome! What a great idea for a holiday garnish! And I agree with you about not using weird ingredients – I always stick with simple real food ingredients.

      Reply
  14. Jessy @ The Life Jolie

    February 08, 2016 at 9:50 am

    These look so delicious and the ingredients make them even more appealing! Pinning!

    Reply
  15. Amanda

    February 20, 2016 at 8:40 pm

    Have made this twice now and love it! I made t tonight and have leftovers for the first time… How long will these last in the fridge?

    Reply
    • Lisa

      February 21, 2016 at 2:47 pm

      Hi Amanda, I’ve kept them in the fridge a few days. They usually get eaten pretty quickly. 🙂

      Reply
  16. Allison Yoder

    July 07, 2016 at 4:42 pm

    This looks delicious! I’m doing Whole 30 right now and wondering how this would taste without the honey? Have you ever tried it or any substitutes?

    Reply
    • Lisa

      July 11, 2016 at 12:05 pm

      Hi Allison, I have not tried this without honey. It might work with dates instead, you’ll have to experiment a little to get the right amount.

      Reply
    • Trbobitch

      December 14, 2018 at 2:11 pm

      You’re not supposed to have any sweeteners or “desserts” on Whole30.

      Reply
      • Lisa

        December 19, 2018 at 11:00 am

        Yes, you’ll have to save this one for after your Whole30. You can see all of my Whole30 compliant recipes here.

        Reply
  17. Will Campbell

    April 26, 2017 at 8:05 pm

    Hi. This is one of my favorite desserts. I have a friend with diabetes and would love to make it for him. Do you there is a way I could use stevia or liquid stevia? Thank you so much.
    Will

    Reply
    • Lisa

      April 27, 2017 at 12:45 pm

      Hi Will, I’m so glad you love it! I haven’t tested this recipe with stevia, but here’s a similar recipe from a food blogger with diabetes that might work for your friend.

      Reply
  18. Lisa

    January 07, 2018 at 4:59 pm

    Can it be made without the espresso powder? Substitute? Thank you!

    Reply
  19. KIm

    February 05, 2018 at 8:09 pm

    Do you think cacao powder would work instead of the bar? Thanks.

    Reply
  20. Linda Johnson

    April 27, 2018 at 12:24 am

    Has anybody tried adding an avocado to this recipe? I know that it would add some healthy fat and likely make it very creamy also. A friend had made some chocolate avocado mousse and shared with my son, daughter-in-law, and I. We all thought it tasted delicious.

    Reply
    • Lisa

      May 01, 2018 at 4:51 pm

      Hi Linda, I have a recipe for chocolate avocado mousse here.

      Reply
  21. Joefine

    September 02, 2019 at 9:42 pm

    I never thought I would find a good recipe that made it so easy! Thank you so much!

    Reply

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