Betty’s Pots de Crème
We served this dessert at our wedding over four years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.
This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time.
This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- ½ cup sugar
- 16 ounces heavy cream
- 12 ounces semi-sweet chocolate chips
- ¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
- 2 tablespoons orange juice