Peanut Butter Cup Pots de Crème
“What to cook when you don’t feel like making dessert? These little pots of delicious pudding,” says best-selling cookbook author Caroline Chambers. Featured in her book What to Cook When You Don’t Feel Like Cooking, the recipe requires less than 10 minutes of initial effort and “after that, they just hang out in the fridge for a few hours until it’s time to eat,” she explains. “Your diners will think you whisked chocolate over a double boiler for hours, when really you just gave a bunch of deliciousness a quick whirl in the blender.” Use whatever milk you like here—Caroline loves oat milk. For a fanciful finish, garnish the desserts with shaved chocolate and a dusting of cocoa powder.
Ingredients:
- 1 1/2 cups (8 oz./250 g) semisweet or dark chocolate chips
- 2 Tbs. peanut butter
- 3 eggs, at room temperature
- 2 tsp. vanilla extract
- Pinch of kosher salt
- 2/3 cup (5 fl. oz./160 ml) milk of your choice
- 1 Tbs. sugar (optional)
- 5 oz. (155 g) store-bought whipped cream
Directions:
In a blender, combine the chocolate, peanut butter, eggs, vanilla and salt. Blend on high speed until coarsely combined, about 30 seconds.
Microwave the milk in a microwave-safe mug or bowl in 20-second intervals until very, very hot to the touch. Pour the hot milk into the blender with the chocolate mixture and blend until smooth.
Taste. Do you want it to be sweeter? If so, blend in up to 1 Tbs. sugar.
Pour the mixture into 6 small bowls, ramekins or teacups and refrigerate for at least 1 hour for a pudding-y consistency or up to 4 hours for a more firm ganache-y consistency.
Serve with a dollop of whipped cream. Serves 6.
Learn: Don’t stress about the raw eggs here—blending them with the hot liquid makes them safe for consumption!
If you want to use milk chocolate, reduce the amount of milk to 1/3 cup (3 fl. oz./80 ml). Milk chocolate actually has . . . milk in it! The mixture will be too liquidy unless you reduce the milk.
Riff: Make a mint chocolate pot de crème by omitting the peanut butter and adding 1/2 tsp. peppermint extract. Sprinkle crushed candy canes on top.
Adapted from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers (Union Square & Co., 2024)
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