Easy dark chocolate pots de creme—all the decadence of the traditional French dessert without dairy or refined sugar. Make in the blender with just 5 minutes of hands-on prep!
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.
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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 or cream, sugar, and eggs. It involves making a chocolate cream on the stove top, 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 version is it cooks in the Vitamix. 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
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) and pour it into the blender with the rest of the ingredients. The hot 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.
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.
How to make chocolate pots de creme in the blender
Easy Dark Chocolate Pots de Creme
- 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.
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