These blender white chocolate pots de creme are smooth and elegant. Perfect for white chocolate lovers. I topped mine with fresh cherries, but any fruit of your choice would work.
The surprise it that they aren’t complicated to make and ready in minutes (you do have to chill them of course).
To be honest, the last (and only) time I attempted to make pots de creme was long time before I had my blog. They turned out delicious. I’ve been thinking of pots de creme for weeks, but knew I’ll take a short cut.
Pots de creme are originally baked in water bath. So these technically are not “real” pots de creme. It is summer, who wants the oven running for an hour, when you can make these in a blender?
These pots de creme taste best when chilled. Top with whipped cream and fresh fruit. I used cherries. Love the combination of sweet white chocolate and fresh tart cherries.
For this recipe I suggest that you use good quality who chocolate like Lindt. It just helps create the creamiest, luscious texture of your pots de creme.
Summer is full of family gatherings and events. Every party is better with a nice dessert like these pots de creme. Father’s day is just around the corner, why not make them for your dad? I doubled the recipe and these were gone in a short time. I have to make them again, for sure!
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- 1 tsp unflavored gelatin
- 6 oz (170 grams) good quality white chocolate (like Lindt)
- 1½ cups heavy cream
- 4 large egg yolks
- ½ tsp vanilla extract
- ¼ tsp salt
- whipped cream
- fresh cherries
- lime zest (optional)
- Sprinkle gelatin over 2 tbsp cold water. Let it sit for 5 minutes.
- In a sauce pan heat heavy cream, until steaming, don't let it boil.
- In a bowl, whisk eggs. Slowly add ½ cup warm cream, whisking continuously. Pour mixture back to the pan with the remaining cream. Cook on medium-low heat for 5 minutes, until mixture thickens.
- Add white chocolate to your blender and pulse a few times until chopped. Pour half of the cream egg yolk mixture and turn the speed on medium. Slowly pour the remaining cream mixture, while blender is running on medium. Blend for 2 minutes, until incorporated.
- Warm up water gelatin mixture in the microwave or over a double boiler. Add to white chocolate mixture. Add salt and vanilla. Stir well.
- Pour into cups and chill for at least 4 hours or overnight.
- Serve topped with whipped cream and cherries. Add lime zest to garnish (optional).
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