Desserts, Gluten Free, greatest hits, recipes, Uncategorized
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Chocolate Pots de Crème with Vegan Option!

If you are looking for a zero-fuss dessert for a dinner party, look no further. You can whip this up in the morning or the night before. That gives you one less thing to think about while you are entertaining your guests.


If you can boil water, you can make this. You don’t even need a bowl and spoon. All the magic happens in the blender.

Bonus! I recently figured out how to make this vegan using aquafaba. So, now my vegan friends can get in on the action.  

The chocolate is the star of this recipe, so ante up for something premium. You can use chocolate chips, but make sure they are really good quality. Don’t cheap out here people.

I used Cardamom to flavour my chocolate pots de créme,  but you can omit it from the recipe or add a touch of your favourite spice. It will be just as good. The servings are small, but don’t be sad. Put them in little espresso cups, it looks elegant. It’s so rich. This recipe serves 4 people.

Are you afraid of uncooked eggs? I’m not, but I know some people avoid them. If that is the case, you can use pasteurized, whole eggs.

If you avoid eggs altogether, you are in luck. I recently made the same recipe using aquafaba and it was so good I’m going to be putting it in my upcoming cookbook.  You don’t have to wait for the recipe, I’ve included it below.

One more thing to note, you must use HOT coffee. Don’t let is sit and cool while you do other things. Make sure it’s piping hot when you pour it in to the top of your blender.


Blender Pots du Creme
Serves: 4 servings
  • 8 oz semisweet or bittersweet chocolate, chopped or chips
  • 3 room temperature eggs* (or 9 tbsp of aquafaba if vegan)
  • 1 tsp vanilla
  • ¼ tsp ground cardamom
  • Pinch of salt
  • 5 oz HOT coffee or espresso
  1. Combine the chocolate chips, eggs (or aquafaba), vanilla and ground cardamom in the blender on medium-high speed until fully combined.
  2. While the blender is still running, remove the funnel cap from the top and pour the hot coffee in to the mixture slowly. The coffee must be very hot for the mixture to set.
  3. Mix for approximately 1 minute until smooth.
  4. Divide the mixture in to 4 small cups or ramekins.
  5. Cool in the fridge until set, approximately 4 hours.
*This recipe calls for uncooked eggs. If safety is a concern, please use pasteurized eggs or aquafaba.



  1. Rats! This looks so good, but I can’t have eggs at all. An somehow I don’t think my flax egg will work well. 😉 I can look and pretend, I guess. It does look so yummy.

  2. Shame on me for not commenting on this post until now – I read it when you posted it and have been obsessing over how ridiculously creamy ‘n decadent these pots du creme look! I just printed the recipe out cause I’m planning on making it for a dinner party this Saturday. I can’t wait to eat it!

    • Jasmine Lukuku says

      Yum! Make sure you use small cups. The serving size is small because it’s so rich. It looks a bit stingy if you put it in a big ramekin or something!

  3. Marisa says

    Beautiful recipes.
    Just a thing for this one, in french we say “pots de crème” and not “pots du creme”.
    Take care.
    Marisa A.

    • Jasmine Lukuku says

      Thanks for catching that! I ditched high school French in favour of German. 😛

  4. Cindy says

    I just tried to whip this up and I hope it comes out ok I think I was a little short on the coffee:) thanks for the recipe!

      • Sandra says

        Hi, i just want to ask how much grams of chocolate is that? I used black. And, is that a little cup of coffee, or how much spoons of coffee is that? Just want to be shure. But, i already made it and its great recipe!!

        • Jasmine Lukuku says

          Hi Sandra, I 8oz equals 227 grams and 5oz of coffee is about 147 ml. You can make the coffee as strong as you like, but I would use about 4 tbsp of regular coffee if I didn’t have espresso. The most important thing is that the water is coffee is super hot when you pour it in the to the mixture! Glad you liked the recipe!

  5. Lindsey says

    This looks great, but I hate coffee. Do you think I could sub an orange liquor instead or something else as long as it is hot?

  6. Patricia Denham says

    OMG How heavenly good! I just made some with dark chocolate and mint morsels . I was licking the blender clean . I can hardly wait to eat them . I guess I’ll have to share LOL . Thank you for the recipe .

    • Jasmine Lukuku says

      Awesome! Thank you for sharing, I love chocolate and mint together!

  7. Heidi Burnett says

    Mine was very soft and still liquidy even after letting it set for 36 hours. Suggestions?

    • Jasmine Lukuku says

      Hi Heidi, I’m sorry to hear it didn’t set for you. It’s possible that your coffee wasn’t hot enough. The liquid should be almost boiling hot when added. That would be my first guess. If your liquid was very hot, then it could be the eggs were too cold, they should be room temperature when you start. I hope that helps!

  8. Sandra says

    Thank you, love this so much, today I put extract of hazelnut ( 1tbsp) but I think coffee wasn’t so strong, so it wasnt so creamy as yesterday, but still so deliciusssss 🙂 <3

  9. Just made these after seeing it this morning! Turned out freaking amazing :)) although I had no idea where to get Cardamom so I used nutmeg praying it would work and it did. Thanks!


  10. Susan says

    Most of the salmonella bacteria from raw eggs is on the shell. When you crack them the egg running over the shell can pick up the bacteria. If you wash your eggs well, the risk of getting sick is very minimal. I have smoothies and eat other things with raw eggs frequently without any problems.

    • Jasmine Lukuku says

      I agree with you, but I’m opening myself up to some trouble if I insist people ignore their own judgement here. If you know what I’m saying. 🙂

  11. These sound heavenly, trying them today as a treat before my boyfriend and i start our big “healthy eating plan” in the next week. Thanks for sharing the recipe.

  12. Judy says

    I make this when our hens lay too many eggs. Great way to use up extra eggs. Our eggs are supper large and sometimes have double yokes. The last time I made this I used some orange essential oil instead of the vanilla. WOW, that was awesome. I have also used liqueurs. I put my hot coffee in the microwave and get it boiling just before pouring it into the blender. I think the hot coffee cooks the eggs just enough to make them safe. I really don’t consider these eggs raw. Just my opinion. Thanks for posting this recipe. It is awesome. Oh, one more thing. If you think the servings look too small, just top with a dollop of whipped cream.

    • Jasmine Lukuku says

      Thank you Judy! I agree, a little whipped cream is a great idea. I’m glad you like the recipe!

  13. Kristin says

    Do you need to melt the chocolate chips? Will this recipe work in a vitamix?

    • Jasmine Lukuku says

      I made mine in a Vitamix. You don’t have melt the chips first. Enjoy!

  14. Kristin says

    Thanks! The reason I ask about the melting: I’ve looked all over for higher quality chocolate chips but all I can find are Hershey’s chipits semi-sweet. I wonder if I can use squares from a bar of Lindt semi sweet?

  15. These are hands down one of the best desserts ever, and I hate chocolate! My chocolate fiending family (ages 4 to 38!) cannot get enough of them. It’s super fast and so easy. I pour the chocolate into little disposable shot glasses and stick a tiny disposable silver spoon in each cup. One of these days I plan on layering it with some whipped cream. Yum!

    • Jasmine Lukuku says

      Thank you for the glowing review! I am so pleased to here that your family loves them.

    • Jasmine Lukuku says

      It’s really handy. I eat eggs, but is nice to have something you can make for people with egg allergies or vegans.

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