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Cheater's Pot de Creme au Chocolat

Servings: 2 large or 4 small servings

Preparation time: 2 hr 15 minutes (15 minutes active time, 2 hours to chill)

Special equipment: blender or food processor



2/3 cup whole milk (substitute 1% or 2% milk for a lighter version)

1 large egg

2 tablespoons sugar

Pinch salt

1 cup semisweet or bittersweet chocolate chips

2 tablespoons hazelnut liqueur or substitute your favorite liqueur (Amaretto, Kahlua, Grand Marnier, Godiva chocolate liqueur, Chambord, Cassis etc)

fresh whipped cream or Cool Whip to garnish (optional)



Heat milk in a small saucepan until it comes to a boil (watch closely, milk scalds or boils over easily!) In blender or food processor combine egg, sugar, salt, chocolate chips and liqueur. While running blender or processor on low setting, pour the boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Blend for 1 minute, until smooth. Pour mixture into ramekins, demi-tasse cups, or short glasses (whatever looks pretty) and chill for at least 2 hours in the fridge. When ready to serve, top with a dollop of whipped cream or Cool Whip. Garnish with a mint sprig or sprinkle with cocoa powder or chocolate shavings if you want to get fancy.