Chocolate Pots de Creme

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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!

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I was really wanting to love this recipe. To me, the texture was a little on the grainy side... maybe I should have heated the cream + sugar longer? But I was trying to be very careful so not as to scorch the cream; maybe a temperature reading would have helped?

In any event, my guests seemed to like the dessert, but I thought it was a little too sweet, too grainy, and kind of too amateurish ~ not as heavenly as other reviewers have posted. My fault? Who knows. But won't be making this again.

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I can't believe how easy this recipe is and so good. The chocolate flavor was excellent. I made it in my food processor and it came out great. I loved the consistency, somewhere between pudding and mousse. The key is not timing it but waiting until the egg mixture coats the spatula. I will definitely make this again.

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This dessert is so easy and delicious that I?m adding it to my repertoire. But I have to confess that the first time I tried it I had to make it twice because I let the custard over cook and it separated. While it?s easy it?s a bit tricky. It takes about 5 or 6 minutes to bring the egg and dairy mixture up to temperature. Then it takes another minute or two to thicken. You have to pull it off the stove just before it starts to boil. If you do that the custard has no trouble setting up and the texture is perfectly creamy. I like to serve it with a few fresh raspberries on top of the whipped cream.

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I made this once and I did let the cream mixture cook longer than 6 minutes. It set up nicely and my family enjoyed. I got rave reviews from my family and was encouraged to make it any time - In fact I am making again today! The recipe was easy and tastes like something you would get at a fine restaurant.

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I love dark chocolate so these were the perfect dessert for me. When I made them, they came out perfect, but I cooked the cream mixture longer than suggested; just go by what it says before the time: "until the mixture is thick enough to coat the the spatula." The trick is if you run your finger down the middle, it shouldn't run back together. Both times I've made these, 5 to 6 minutes has not been long enough. Regardless, everyone loved them, and I would recommend making them. They are a really simple dessert.