No bake Pots De Creme with fresh Raspberry Whipped Cream

No bake Pots De Creme with fresh Raspberry Whipped Cream

pots-de-creme-raspberry-whippedcream
pots de creme no bake recipe

Hold on to your fat pants, because things are about to get good. We are talking, REAL good. These Pots De Creme are tiny little bombs of rich, chocolaty, decadent sin. So naturally I topped them with fresh whipped cream and a few heart-shaped sprinkles.

pots de creme no bake recipe

Pots De Creme are fancy little cups of thick custard-like pudding. You let the chocolate mixture set in the fridge for 4-5 hours, and it turns into a rich little devil. You need the slightly sweetened whipped cream (and maybe some fresh berries) to cut the chocolate. So I don’t recommend trying to skip it.

There are a TON of Pots De Creme recipes out there. So after extensively researching a lot of them (this is why I can’t follow politics, I’m much too busy comparing and contrasting dessert recipes) I created one of my own. After testing it out, I’m HAPPY to share it. And I think you’ll be very pleased with the results.

I wanted one that required NO baking, no blending in the mixer, and no straining or skimming things. So what I’m saying is, this is a lazy man’s pots de creme recipe. YOU ARE WELCOME.

Read on for the recipe and an only slightly suggestive picture of me.

No Bake Pots De Creme Recipe

Makes 6 4oz Pots De Creme

1/2 cup half-and-half
1/2 cup milk
1/2 cup heavy whipping cream

6 large egg yolks
2 cup semi chocolate chips

1 tablespoon vanilla (or other fun, hard liquor, if you’re into that kind of thing)
pinch Kosher salt

Raspberry Whipped Cream

2 cups heavy whipping cream
1/4 cup to 1/2 cup powdered sugar
1 tsp raspberry extract
1 drop red or pink food coloring

pots-de-creme-1

To make the Pots De Creme:

1. Heat the milk, the half and half and the cream over medium heat until scalding hot.
2. Meanwhile, whisk the egg yolks in a medium bowl.
3. Add a tiny bit of the milk mixture to the egg yolk, whisking all the time. Slowly add the rest bit by bit. You don’t want to scramble your eggs.
4. Return the milk and egg mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute.
5. Remove from the heat and add the chocolate chips, vanilla and salt; whisk until melted.
6. Divide the mixture between six 4-oz. ramekins or serving glasses. Refrigerate until set, at least 4 hours.

raspberry whipped cream

For the whipped cream, whisk all ingredients in a mixing bowl until stiff peaks form. I like my cream just BARELY sweet. Top with fresh berries, sprinkles and/or a gym pass.

pots de creme recipe no bake

These guys are PERFECT for a dinner party, party, or Valentine’s day because you can make them in the morning or the day before. You won’t be using too many of your burners or your oven that you need for dinner! Plus these will make people think you are SUPER fancy.

pots-de-creme-yummy

This is what I looked like when taking a bite, and this is what Gigi looked like when I took away her whisk with whipped cream and tried to get her to take a bite…OF CHOCOLATE. I’m obviously the MEANEST mom ever.

Happy NOT baking!
xo,
Alison

12 Comments

  1. jennifer 2 years ago

    Wow. you made this look absolutely easy and delicious. Just might have to try this one! love the little heart sprinkles.

  2. Mame 2 years ago

    Ok, so I am curious, what is scalding hot? To the finger? Is there a tempeture? Or just like “when you know it is really really hot” … This looks SO good and quite delicious!! Is it like the stuff you made for those flute glasses a ling time ago?

    • Author
      Alison Faulkner 2 years ago

      it’s a lot richer than the Russian cream, but similar idea, yes! I’d say a rolling boil! xo

  3. Amaris 2 years ago

    You got me at raspberry whipped cream.

    • Author
      Alison Faulkner 2 years ago

      oooh that whipped cream is SO GOOD! I used the extra in some hot chocolate…oooh nelly!

  4. Heather 2 years ago

    Best thing that ever happened to me was this dessert.

  5. Susan 2 years ago

    I made these for an Easter potluck we went to and everyone went WILD for them. I used orange extract instead of raspberry for the whipped cream and they were FANTASTIC. Thank you for this fabulous recipe I’ll be using all the time!

    • Author
      Alison Faulkner 2 years ago

      that makes me SO happy to hear! The orange sounds amazing! xo

  6. Michael 2 years ago

    Could the recipe be made a no bake without the choc? say a strawberry or orange pot de creme?

  7. Jaynthie Ramjith 10 months ago

    What is half and half. Please explain.

    • Author
      Alison Faulkner 10 months ago

      Half and half is thicker than whole milk, but not as thick as cream. IT’s just about the fat content. If you don’t have half and half I’d substitute with a cream! xo

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