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!
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, 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!
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.
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