Milk Chocolate Pots de Crème

This really is the dessert that makes it all better!

I was handed a spoon and a bowl of this stuff a few days ago, and was told that it would make it all better… yep, it pretty much did. Each spoonful filled my senses with joy and delight. It’s chocolaty, smooth and incredibly delicious. It almost tastes like a chocolaty caramel. It’s even better with lightly sweetened vanilla whipped cream.

The best part is that it’s so simple to make, the bad part is that there is a setting period! Not to worry, after the wait, you will indeed be rewarded. Still not sure if you want to make this? It takes just three ingredients to make it, so what are you waiting for?

Note: The recipe isn’t “real” pots de crème, but I don’t care about the specifics in this instance.

Update: We’ve tried making this recipe with chopped dark (bitter-sweet chocolate, 70%+). The result is completely different. It is thick and acts like a truffle base ready to be rolled. I am assuming it is because of the fat/sugar content of the dark (bitter-sweet) chocolate. I re-melted the mixture and stirred in an additional 120 ml ( ½ c) and 30 g (2 tablespoons) butter and let it set. This created something of a similar result, but it was not as smooth as the milk chocolate, and boy, was it “dark”! Not in a bad way by the way, just be warned, it’s only for real dark chocolate lovers.


From Guittard milk chocolate chips packet

Makes 4-6 servings


  • 325 g (11.5 oz) Guittard real milk chocolate chips
  • 180 ml (¾ c) milk (full-fat/whole works best)
  • 55 g (4 tablespoons or ¼ c) unsalted butter


1. Heat milk and butter in a saucepan over low heat while stirring, just until mixture begins to boil.

2. Pour the milk into the liquidizer (blender) with the chocolate chips and blend on high until smooth.

3. Pour into 4-6 dessert dishes/bowls and chill until set, about 3 hours. Enjoy as it is, or with whipped cream.

2 thoughts on “Milk Chocolate Pots de Crème

    • Hi Kristi, I’m sorry that you’ve been having trouble with this recipe. It was taken directly from the Guittard chocolate chip packet. I would love to troubleshoot this problem. Maybe the recipe is specific for Guittard chocolate chips only? We’ve never made this with any other chocolate. What chocolate did you use? Did it work better with 1/2 cup milk?

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