Chocolate Pots de Creme

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This was super tasty...I used 2% (organic milk instead of whole-milk, and cut the sugar in half. Of course, there's no need for salt in a dessert so that was cut as well. Even with these changes, this Pot de Crѐme really impressed my dinner guests.

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Outstanding. Followed the instructions to the letter and these little gems were a major hit with my guests. Super easy to make. I'm in Toronto and used the Dark Peruvian chocolate from Soma Chocolatemaker in the Distillery District. Served it in stemless wine glasses with a little square of chocolate shortbread. Heaven.

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Amazing! I followed the directions exactly and they came out perfect. They taste like the filling of a chocolate truffle I cut the recipe in half and made these for Valentine's Day dessert for my husband and myself. He loved them! I will definitely make these again.

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Best and easiest chocolate pots de creme I've ever made. It's rich, chocolatey, creamy and so delicious. Make sure to either chill it thoroughly, or eat it warm. I will be making this again - this recipe is a keeper!

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OMG, I just made this. Very very easy and ohhhhhhhhhhhhhhhhhhhh so good. My new favorite.

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I made these for my boyfriend on Valentine's Day, and he was over the moon. I bought some sweet red ramekins and used them for single serving-sizes. This was the richest and most delicious dessert I've had in quite some time--it really is just like eating chocolate mousse. I used 2% milk instead of whole milk, and that was fine. Still very rich. I also added just a few shakes of chili powder; it gave it a really complex flavor without really adding heat. I made this in my food processor, which worked very well.

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I made this for dessert last night and it was amazing. Very easy to make, and my kids loved it too. They has seconds. I will make it again. Easy cleanup, less time and tasty. Perfect for a busy weeknight dessert.

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This was soooo good !! I would make it again and again, but I don't think my clothes would fit me after awhile :-
As a quicks substitute, I used chocolate chips (no need to chop the chocolate and it turned out fantastic.
Note that as the recipe indicates, put a towel or some sort of cloth on top of the blender as that the liquid is quite hot and you may burn yourself.
I am passing this recipe to all my friends !

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Hands down the easiest recipe! The texture is perfect! I added a little coffee liquer and vanilla extract for extra oomph, but I have cooked it before without them and it was still perfectly decadent!

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If you are a chocolate lover you will die for this recipe! It really is easy to make but pay attention to the recipe. The tricks are to make sure you cook it long enough (so you don't end up with a grainy texture and whip really well in the blender (so the whipped texture will hold up until it sets. The texture will come our heavenly and be worth your effort. Classy enough for dinner parties but so quick to whip up. Truly a keeper!