Blender Chocolate Covered Strawberry Pots de Crème
Course: Dessert
Cuisine: French
Keyword: blender desserts, blender pots de creme, chocolate covered strawberry, chocolate pots de creme, easy valentines day desserts, no bake desserts, pots de creme
Prep Time: 5 minutesminutes
Servings: 15
Calories:
Author: Amber
Easy Chocolate Covered Strawberry Pots de Crème are my go to show stopping dessert. Thick, velvety, rich, and creamy these delicious little chocolate pots look fancy, but they're an absolute cinch to make.
Add chocolate (or chocolate chips) and eggs to the blender and give it a whirl until the chocolate gets broken down a bit. About 15-30 secs. Leave the lid on.
Heat milk in the microwave or on the stovetop until nearly boiling and bubbles form around the outside edge of the pan. About 1 ½ minutes in the microwave or 5-6 minutes on the stove.
Immediately pour the hot milk through the spout or the hole of the blender lid, cover the lid with a towel, and blend on high until the mixture thickens and becomes smooth, scraping down the sides as needed. NOTE: The hot milk should cook the eggs.
To layer diagonally, lean the glasses in a mini loaf pan or egg carton, pour in the chocolate layer, then refrigerate for a minimum of 1 hour until it sets. Once set, top the chocolate layer with the strawberry cheesecake mixture, set upright in the fridge, and refrigerate for 3-6 hours until firm or until slightly firm to the touch.
Top with a dollop of fresh whipped cream and a chocolate-covered strawberry and serve.
For the Strawberry Cheesecake Layer:
Add cream cheese, sugar, vanilla, and cream to a food processor or blender and blend until smooth. Add remaining ingredients and blend until no chunks of strawberries remain. Pour on set chocolate pots de creme and refrigerate until firm. About 3-6 hours or overnight.