Pôts de Crème

This easy and elegant dessert is my go-to when we have people over for dinner. In fact, chances are if you’ve been over to our house for dinner, this is what I served you.

If I didn’t, please notify me immediately so that I can rectify the situation with an emergency dinner party.

I’ve never met a dessert before that was so delicious and so easy. Really, really easy. I know, everyone and their mother promotes recipes by saying ‘it’s really easy, guys!’ but this one–this one. This one is the real deal. You blend a couple things, and then chill the mixture. And that’s it. It’s one of the Pioneer Woman’s more brilliant recipes, and I bring it to you in step-by-step form today.


(Serves 6)

12 oz semi-sweet chocolate chips

4 eggs, room temperature

2 tsp vanilla extract (or Kahlua, Baileys, Amarula, cognac, etc.)

1 pinch of salt

8 oz strong, hot coffee

First, my friends, let your eggs get to room temperature on the counter. If you forget to take them out ahead of time, run them under some tepid/warm water for a few minutes and they’ll warm right up.

Now grab your trusty blender and put in the chocolate chips and the eggs.

I chose to use a gross dirty old blender from Big Jake’s basement.

I should clarify for my hygiene-conscious friends: the glass receptacle is spanking clean. The gross and dirty part is the base, and that’s only because I don’t want to get close enough to clean it. But it chuggalugs along, and that’s all that I ask of it for now–we’ll talk about blender beauty pageants in future years.

Looks delish, eh?

Add the salt (a “healthy pinch”) . . .

And the flavoring. You can use vanilla extract, but you can also amp it up with a fun liqueur. Kahlua or Baileys are obvious choices.

I chose to use a bottle of Amarula from Aunt Laura. It was out of this world.

And there it all is! One big happy dessert-to-be.


After things seem pretty homogeneous, and while it’s blending, pour the coffee into the blender in a slow, steady stream. I reiterate that it must be very, very hot. In fact, bring the coffee to a boil in your microwave just before adding it in–this has great bearing on the final texture of the dessert.

You can prepare a gourmet pot of espresso expressly for this purpose . . . or you can use instant coffee. I used a packet of Starbucks via mixed with some off-brand instant coffee to add strength.

Now say ‘espresso expressly’ ten times fast. If you can do it perfectly, you will receive a cool little prize from me.

The ‘cool little prize’ is my eternal admiration of your agile tongue. And aren’t the intangible prizes the most valuable ones? I mean, ultimately? Doesn’t the promise of my approval make you want to try your best?

What? You could care less about my approval? But I’m an older sister! Everyone must work to please me!

Wow, that tangent is headed for some kind of frenzied crisis, so let’s return to the chocolate that brought us here today. After about a minute of blending, you will have a creamy, chocolaty mess. Blend for an extra minute just to make sure everything has gotten married and become One Flesh. We don’t want granules of chocolate chips floating around trying to be independent.

Pour the mix into serving glasses.

Just leave plenty of room for the whipped cream that you’ll be heaping on them before serving.

It can be fun to use glasses of assorted shapes.

It adds a little whimsy to the whole sordid affair.

Now chill them in the fridge for 3-4 hours.

Right before serving, whip some heavy cream and pile it on. I whipped a little more Amarula into my cream the last time I made these, and it was fantastic.

You can fold in pieces of fruit, and top it off with chocolate shavings or little curls of orange peel if you’re feeling fancy.

I’m feeling fancy. Let’s pile on the chopped up chocolate!

Beautiful, eh?

Let’s take a bite.

So rich . . . so decadent . . . like silk on the tongue.

And just for fun, let’s add some chopped up canned mandarin oranges.

Don’t even get me started on the idea of adding heaps of fresh berries when the summer returns. *swooning* Fruit and chocolate were meant to be together.

I can’t seem to stop photographing these little beauties. And envisioning variations–such as stirring minced cranberries into the chocolate before chilling, to add a note of tartness. Or sprinkling some peanuts and macadamias on top right before serving–along the whipped cream. The whipped cream is one thing I’m not compromising on; it adds a necessary balance to the richness of the chocolate.

Make this dessert for your next dinner party! You can throw it together the night before, and it’s guaranteed to please everyone. Or you can always just make it for yourself. One batch should provide one fortunate individual with a dessert for every single night of the week. Now that’s an idea . . .

Click here for printer-friendly version: Pôts de Crème

This entry was posted in Cooking and tagged , , , , , , , . Bookmark the permalink.

29 Responses to Pôts de Crème

  1. Sarah R says:

    Yum! Thanks for sharing. I might just have to make this for our snow day treat!

  2. Wendi says:

    I haven’t made pots de creme in ages. Maybe I should dig out my recipe for Valentine’s Day?

  3. Looks delicious, Jenna. Blessings to you…

  4. Circe says:

    This looks delicious. I’m impressed that the mixture didn’t crack your glasses, does it cool down much in the blender?

  5. Phyllis says:

    Does the boiling hot coffee “cook” the eggs sufficiently?

    • Jenna says:

      Hi Phyllis, my husband had the exact same question for me the first time I made it, and I’m pretty sure the answer is ‘yes.’ That’s why it’s so important that the coffee be hot. Kind of like how the hot pasta cooks the raw eggs you mix in while making Pasta alla Carbonara. Then again, I’m not one to worry about eggs since I regularly consume raw dough . . . =)

      • foongfest says:

        This stuff looks delicious!

        Sad news but based of what “the FDA says” (note: I detest the FDA), this does not effectively ‘cook’ eggs. It’s recommended that eggs be cooked to 160F or to 140F for 10 minutes to kill of bacteria (like our nemesis the salmonella.) 140F is when egg whites start coagulating and the same goes for egg yolks at 150F. So really, at the ‘recommended’ temperature, you’ll get scrambled eggs.

        Just make sure your egg shells are clean and crack them properly since the shells are the ones that tend to harbor bacteria. That or get pasteurized eggs. Most importantly, try to find out where your eggs come from. Free range and pastured chickens are healthier animals and healthier animals = healthier eggs. I have no qualms eating those egg raw. :)

        /end rant

      • Jenna says:

        Wow–thanks for taking the time to share your knowledge! These things are always good to know whether or not some of us may consume raw eggs. =)

      • giselle says:

        I agree – except that free range eggs are more likely to have salmonella on the outside, so clean those shells. I prefer the free range, but since they don’t have the antibiotics, they are more prone to bacteria. Either way, I’ve always eaten my eggs runny and I too eat raw dough and things like that and I’ve never had a problem. I love eggs!

  6. surlykitchen says:

    this is my kind of recipe. i have always wanted to make pots de creme, but most recipes i’ve seen require the use of the stove. i love all the glasses. i wonder if i could find some heart shaped ones for valentines day. this would be a perfect dessert.

  7. Lyndsey says:

    That actually does look easy…and how could all those yummy ingredients not make a fabulous dessert?! We have friends from So Africa that gave us a bottle of Amarula, that tastes like dessert by itself!

  8. Even I, the dessert-challenged, can pull off this one! This is on the menu for Valentine’s day! Awesome.

  9. skippymom says:

    I love the way you can share a great recipe and make it even better by being hysterically entertaining! “What – I am an older sister. Everyone must work to me.” I am laughing. My sister is going to love that. And this recipe.

    Thanks. It put a smile on my face today. Needed that.

  10. That is a beautiful dessert! I agree- fruit and chocolate are meant for each other :)

  11. Joanne says:

    So firstly. I am officially inviting myself over for dinner. How could I not after you practically told me that I would be guaranteed to get a cappuccino cup of this. In fact, let’s just skip dinner and have three. Shall we?

  12. Priti says:

    Wow …this looks yummy n very tempting …..thanks for visiting my space…keep in touch and glad to follow U :)

  13. Veronica says:

    These sound just fantabulous! I am saving this fo sho!

  14. These look so fantastic. It must be fate that I have to make these. I was just looking through a Better Homes & Gardens recipe book and I saw a recipe for it. I think this is something I could actually make! Love all your recipes on here. I’m your newest follower :)

  15. Weighting For 50 says:

    This looks sooo good. I’ve bookmarked it and will keep it in mind for future dinner parties. Thanks for sharing!!! (ps: LOVE pouring into mixmatched glasses!! Great idea!!)

  16. Weighting For 50 says:

    Typo in my comment…oops….should read mismatched glasses. (I need a coffee!)

  17. This Italian Family says:


  18. Kat says:

    Obviously it looks delicious, but I love the variety of glasses you used – adorable!

  19. leashieloo says:

    That is like food p*orn at it’s finest! I am drooling over here, it looks so chocolately and decadent!

  20. Rox says:

    Jenna this looks so delicious! I’d take like 3 or 4 of these right now!

  21. Carrie says:

    I can say from first-hand experience that this is as delicious as it appears. Got any in your fridge I can come eat RIGHT NOW???

  22. Cheeks says:

    Wow! I’m no baker nor dessert-maker (though I do my fair share of eating them) but this looks like something I could definitely handle. YUM. I’m going to pretend that today, not yesterday, was Valentine’s and make these tonight….

  23. Amanda says:

    These look fantastic! I’d love to try them! Your photos are wonderful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s