Easy Chocolate Pots de Crème with Raspberry Amaretto Jam
- 10 Nov, 2025
- Posted by: Julia Heffelfinger
Easy Chocolate Pots de Crème with Raspberry Amaretto Jam
Rated 5.0 stars by 1 users
Category
Dessert
Servings
6
Prep Time
2 hours
Cook Time
45 minutes
This silky-smooth chocolate dessert comes together right in the blender—no water bath required. A splash of amaretto (or Chambord) ties in the layer of Terrapin Ridge Farms Raspberry Amaretto Jam, but you can skip it for a family-friendly version. It’s an easy make-ahead dessert that just needs time to chill, so you can prep it the night before, then whip some cream and serve when you’re ready.
Author:Julia Heffel
Ingredients
9 oz high-quality semisweet chocolate, chopped (about 1¼ cups)
1½ cups whole milk
6 large egg yolks
5 Tbsp granulated sugar (see Note)
- ¼ tsp fine sea salt
- 1½ cups heavy cream, divided
1 Tbsp raspberry or almond liqueur, such as Chambord or Amaretto (optional)
- ½ tsp vanilla extract
-
¼ cup Terrapin Ridge
Farms Raspberry Amaretto Jam
2 tsp confectioners’ sugar
Directions
Place chocolate in a blender. In a medium saucepan, whisk milk with egg yolks, granulated sugar, salt, and 1 cup of the cream. Cook over medium-low heat, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. (Be careful not to let mixture come to a boil or it will curdle. It’s helpful to use an instant-read thermometer—pull the saucepan from the heat once the milk mixture reaches 172°F. It will continue to cook off the heat.)
Remove saucepan from heat and stir in liqueur, if using, and vanilla. Immediately pour hot liquid over chocolate in the blender. Cover and hold lid firmly with a thick kitchen towel, then blend until completely smooth, stopping to scrape down sides as needed.
Divide chocolate mixture among six 8-ounce ramekins or small glasses. Refrigerate for 1 hour.
In a microwave-safe measuring cup or small bowl, microwave jam on HIGH until pourable, about 30 seconds. Let cool slightly. Spoon about 1 tablespoon of jam over each pot de crème and tap jar lightly on a surface to help distribute. Return to the refrigerator until set, about 1 hour and up to overnight.
When ready to serve, in a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, whip remaining ½ cup of cream with confectioners’ sugar until soft peaks form. Top each pot de crème with a generous dollop of whipped cream and serve right away.
Recipe Note
NOTE If using bittersweet chocolate, add 1 additional tablespoon of sugar to the custard base.
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