Don’t be put off by the French name — these white chocolate pots de crème are incredibly easy to make. They’re silky, rich and decadent, yet take just five minutes and three ingredients. Serve with berries and shortbread for an impressive make-ahead dessert your guests will love.
Make-ahead desserts like these white chocolate pots de crème are a lifesaver when you’re entertaining. I prefer to prepare dishes ahead of time so I can spend time with guests rather than juggling pans and conversation in the kitchen.
These pots de crème are a favourite recently — simple, quick and delicious. They taste indulgent and smooth, the kind of dessert that seems as if it took much longer to make than it actually did.
Despite their elegant name, these pots de crème take just five minutes to prepare and require only three ingredients.
What are pots de crème?
Pots de crème are traditionally small custard-like desserts, similar in texture to a thick pudding or ganache. Classic recipes usually include eggs and sugar and require time and careful technique.
This version skips eggs and extra sugar — the sweetness comes from the white chocolate — and uses only three main ingredients (two if you don’t count the water). The result is a creamy, luscious dessert you can prepare in minutes.
Three simple ingredients:
- Melted white chocolate
- Boiling water
- Heavy (double) cream — use whipping or heavy cream for the best silky texture; thickened cream works too but may set a touch firmer
I adapted this from a popular milk chocolate version, since white chocolate behaves differently and needs slightly less liquid to reach the right consistency.
White chocolate doesn’t set the same way as milk or dark chocolate, so a straight swap often yields a runny result. I tested and adjusted the liquid amounts to get a pudding-like texture that sets in the fridge.
How to make these pots de crème
Technically these aren’t a traditional egg custard, but they produce a smooth, creamy dessert with very little effort. The method is straightforward:
- Melt the white chocolate in a microwave-safe jug in short bursts until smooth (about 90 seconds usually).
- Whisk in boiling water gradually, then stir in the cream until combined and silky.
- Pour into ramekins or small glasses, cover, and refrigerate until set.
Results can vary depending on the brand and cocoa butter content of the white chocolate you use. For consistent results, use good quality white chocolate and full-fat heavy or double cream. Thickened cream will work but may produce a slightly firmer set due to added stabilisers.
How to serve
These pots de crème are lovely with fresh strawberries, raspberries or blueberries and a shard of good shortbread. For a pretty two-tone dessert, set a small layer of milk or dark chocolate pots first, chill until firm, then top with the white chocolate mixture and return to the fridge.
If you prefer a less-chilly dessert, remove the pots from the fridge 30–60 minutes before serving to bring them closer to room temperature while retaining a set texture.
More quick no-bake dessert ideas
- No-bake chocolate cakes and truffle cakes make elegant make-ahead desserts.
- Quick chocolate dipping sauces pair well with fruit, cake cubes or doughnuts for a simple sharing dessert.
- No-bake cheesecakes — for example, a white chocolate and ginger variation — are great for entertaining.
- Simple bars like peanut butter and cereal squares are crowd-pleasers for casual gatherings.
5-minute white chocolate pots de crème
Ingredients
- 7 ounces white chocolate, good quality
- 1/3 cup boiling water
- 1/4 cup heavy cream (double cream in UK/Australia)
To serve
- A little grated milk chocolate
- Berries (strawberries, raspberries or blueberries)
- Good quality shortbread (optional)
Instructions
- Break the white chocolate into a microwave-safe jug and melt in 30-second bursts, stirring between each. About 90 seconds total usually works.
- Slowly whisk in the boiling water until smooth. The mixture may look odd at first—keep stirring and it will come together.
- Stir in the cream until the mixture is silky and even.
- Divide into 4 ramekins or small dessert glasses, cover with plastic wrap and refrigerate for at least a couple of hours until set.
- Serve chilled with grated milk chocolate, fresh berries and shortbread if desired.
Notes
Pots may vary slightly depending on the chocolate used; they’ll still be delicious.
Thickened cream works but can make the dessert firmer due to stabilisers.
For layered pots, set a milk or dark chocolate layer first, chill until firm, then add the white chocolate layer and chill again.