5-minute blender chocolate pots are similar to a chocolate pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

I grew up in a home where dessert was on the menu every night. We ate a lot of puddings and custards and to this day I have a weakness for creamy chocolate and butterscotch desserts. I’m sure it was memories from my childhood that drew me to this recipe for blender chocolate pots. Similar to a pudding only denser, these chocolate pots have a rich, intense chocolate flavour and a creamy texture.

This recipe is super easy and really does just take five minutes to prepare. It can be eaten right off the bat as well (no need to let it set in the fridge, if you don’t want).

Adding a little molasses to chocolate desserts helps to intensify the chocolate flavour. This is a very rich dessert so a little goes a long way. Serve with crispy cookies or biscuits alongside.

Tips:

• You can make this recipe with bittersweet chocolate chips. If you don’t have a kitchen scale to weigh the chips, 6 oz is a scant cup of chocolate chips.
• The mixture is also delicious poured into mini pre-baked tart shells.
• You can also pour the mixture into a lined loaf pan (small). Once the mixture has set it can be sliced and served in slabs with whipped cream and raspberries.

The recipe is an adaptation of a recipe from The Café Sucre Farine, a terrific blog filled with wonderful, well-tested recipes. I often find inspiration on their site and I bet you will too.

5-Minute Blender Chocolate Pots Recipe

This recipe is made in the blender. Everything but the cream is first chopped in the blender and then hot cream is added to that mixture. The cream cooks the egg and melts the chocolate. Voila!

Ingredients:

• 6 ounces dark chocolate (70%)
• 1 Tbsp. sugar
• ½ Tbsp. Crosby’s fancy molasses
• 1 large egg
• 1 tsp. pure vanilla extract
• a pinch of sea salt
• ¾ cup heavy cream (whipping cream)
• Cocoa powder for garnish

Instructions:

1. Place 6 small ramekins or cups in a 9”x 13” pan. (This will make it easier to put them all in the fridge.)
2. Combine chocolate, sugar, molasses, egg, vanilla and sea salt in a blender or food processor. Pulse a few times to chop.
3. Pour cream into a medium pot and bring to a boil over medium heat.
4. Remove cream from heat.
5. Turn blender on low and pour in hot cream, while the machine is running (using a funnel, if necessary).
6. Cover tightly and blend on high until mixture is smooth and silky.
7. Pour into cups and chill for an hour.
8. Remove from fridge at least 30 min before serving, sprinkled with a little cocoa powder.

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Make this recipe delicious with Crosby's Molasses.