Little pots of chocolate créme
Little pots of chocolate crème are an elegant dessert made with dark chocolate, pouring cream, caster sugar and eggs. The Thermomix TM7 melts the chocolate gently, heats the cream precisely and blends everything into a silky, restaurant-style custard. Spooned into small pots and chilled, they deliver an intense chocolate flavour with a velvety texture that impresses every guest.
About this recipe
Little pots of chocolate crème Thermomix TM7 style bring a classic French dessert within easy reach of any home cook. If you have been searching for chocolate pot recipes or a foolproof make-ahead dessert for your all-in-one kitchen machine, this is the one to try. Dark chocolate and pouring cream form the heart of the dish, warmed gently so the cocoa butter melts evenly and never seizes. Eggs and caster sugar are blended into the mixture, creating a silky custard that sets into small, intensely chocolatey pots after a few hours in the fridge. The TM7 handles every stage hands-free: melting, heating and mixing all happen in one bowl, so there is no bain-marie, no lumps and hardly any washing up. Serve these little pots at a dinner party, a festive brunch or simply as an indulgent weekend treat topped with softly whipped cream.
Preparation tips
- Choose a good-quality dark chocolate with at least sixty per cent cocoa for the deepest flavour; cheaper chocolate often contains less cocoa butter, which can make the crème grainy rather than silky once chilled.
- Pour the warm chocolate mixture through a sieve before dividing it between the pots to catch any stray bits of cooked egg, guaranteeing a smooth, professional finish every single time.
- These pots keep covered in the fridge for up to two days, making them an ideal make-ahead dessert; add a dollop of whipped cream and chocolate shavings just before serving so the topping stays fresh.
Recipe variations
- Lactose-free version: replace the pouring cream with a lactose-free whipping cream or full-fat coconut cream; the dark chocolate sets just as firmly and the crème gains a subtle tropical note that pairs beautifully with the cocoa.
- Festive version: add a pinch of cinnamon and a splash of orange liqueur to the warm chocolate mixture, then top each pot with candied orange zest and a few flakes of edible gold for a show-stopping Christmas dessert.
Thermomix TM7 Benefits
- Gentle melting - The Thermomix melts dark chocolate with soft heat control so it never burns or seizes. [Melting]
- Weighing precision - The integrated scale of the TM7 weighs caster sugar and cream directly in the bowl, saving washing up. [Weighing]
- Velvety mixing - The Thermomix blends eggs into the warm chocolate mixture until a silky, lump-free crème forms. [Mixing]
- Even heating - The TM7 heats the pouring cream to the ideal warmth so the chocolate dissolves gradually and evenly. [Heating]
- Fluffy topping - With the butterfly whisk the Thermomix whips extra cream into soft peaks for garnishing the pots. [Whipping]
Ingredients
- dark chocolate
- pouring (whipping) cream
- caster sugar
- eggs
- water