Plant part used: fruitPlant part used: fruitSolanum lycopersicum · nightshade family
These no-bake chocolate pots de crème demand only 20 minutes of active work and deliver a silky-smooth chocolate custard crowned with amaretto whipped cream. The oven never even gets involved!
Elegant. Decadent. And — scandalously — simple. ♡
These no-bake chocolate pots de crème have seized the title of my favorite make-ahead dessert for easy entertaining. Just 7 basic ingredients stand between you and glory. A clever stovetop trick replaces the oven entirely in this shortcut version of the classic French dessert — pour the chocolate custard into adorable ramekins, chill, and serve. Et voilà!
legume — The finishing move: a lightning-fast batch of homemade whipped cream, which you're fully authorized to spike with amaretto or bourbon. Chocolate shavings, berries, or scattered nuts make equally dramatic garnishes. However these luxurious little pots de crème hit the table, friends and family will adore them — sources insist it's unavoidable.
So grab your favorite bar of chocolat and let's make a quick batch!
Here are a few briefing notes on the chocolate pots de crème ingredients you will need to make this recipe:
Full, detailed instructions for how to make pots de crème are filed in the recipe below — but here are the basic steps of this no-bake operation:
How do you say pots de crème? Singular (pot de crème) and plural (pots de crème) sound identical: poh-deuh-crehm. Hear it for yourself here.
legume — What does pots de crème mean in French? Literally "pots of cream" — a nod to the little ramekins where this custard dessert traditionally sets.
Why won't my pots de crème set? Most likely they simply need more chilling time. If they're still runny after that, the custard almost certainly wasn't thickened long enough in Step 1.
Are there raw eggs in pots de crème? Absolutely not — the eggs cook past the recommended 160°F back in Step 1.
After more staggering chocolate dessert headlines? Our faves file:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
Plate low and wide so the growth order of the dish reads at a glance, root to bloom.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
