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Low-Sugar Mocha Pots de Crème Recipe for Chocolate Lovers

WW Recipe of the Day: Low-Sugar Mocha Pots de Crème

One of my favorite quick chocolate desserts, these low-sugar mocha pots de crème come together in about ten minutes and chill to a silky, rich finish.

The recipe comes from Abigail Johnson Dodge’s The Weekend Baker. As Abby notes, pot de crème is the French equivalent of American pudding, but with a denser, more custardy texture.

Mocha Pots de Creme dessert topped with a dollop of whipped cream and shaved chocolate in small glasses with a spoon.

What I love most is how simple it is: heat cream, blend with good chocolate and a touch of coffee, then chill in small dishes.

It’s not a sugar-free instant pudding; it’s the real thing in a modest portion. Keeping servings small is the trick to enjoying a rich dessert while staying on track.

That sensible approach—small portions and quality ingredients—is what many French women and health-conscious Americans have used for years to enjoy treats without overindulging.

Weight Watchers lets you choose how to fit recipes like this into your plan by managing your Points budget to suit your goals.

The original makes four half-cup servings, but I prefer smaller portions — think shot glass size — since the custard is quite rich.

Ingredients

  • Heavy cream
  • Finely chopped bittersweet chocolate
  • Sugar
  • Instant espresso powder or instant coffee granules
  • Coffee-flavored liqueur
  • Vanilla extract
Ingredients including heavy cream, finely chopped bittersweet chocolate, sugar, instant espresso powder, vanilla extract and coffee liqueur on kitchen counter.

How to Make Low-Sugar Mocha Pots de Creme, Step-by-Step

Step 1: Gather and measure all ingredients.

Step 2: Prepare eight small glasses, ramekins, or shot glasses.

Step 3: In a small saucepan, heat 1 cup heavy cream just to a boil.

Step 4: Place 4 ounces finely chopped bittersweet chocolate, 3 tablespoons sugar, and 1/2 teaspoon instant espresso powder (or coffee granules) in a blender.

Step 5: Pour the hot cream into the blender. Secure the lid and blend on medium-high until the chocolate is fully melted and the mixture is smooth and frothy, about 10–20 seconds.

Blending ingredients to make Mocha Pots de Creme in glass blender.

Step 6: Add 2 tablespoons coffee liqueur and 1 teaspoon vanilla extract, then blend about 10 more seconds to combine.

Step 7: Skim and discard any foam on top, then spoon or pour the custard into the prepared dishes, dividing evenly. Cover and refrigerate at least 2 hours, or until chilled and set.

Step 8: Serve with a small spoonful of whipped cream and a few chocolate shavings if you like.

Mocha Pots de Creme topped with whipped cream and chocolate shavings in dessert glass with a spoon and a linen napkin alongside.

Calories and WW Points

Each serving is approximately 162 calories.

WW Points for this recipe may vary by plan and serving size. The recipe is commonly listed as 9 SmartPoints on Green, Blue, and Purple plans, and 4 PointsPlus on the older plan. Track in your WW app for the most accurate value for your plan and portion.

Recipe Notes

This French-style pudding is quick to prepare with a blender. Use good-quality bittersweet chocolate for the best flavor.

The original suggests chilling 45 minutes, but in my experience it usually needs a couple of hours to fully firm in a typical refrigerator.

Flavor Variations

Swap coffee liqueur for bourbon or dark rum for a different warm note.

If using a fruit-flavored liqueur (orange or raspberry), omit the espresso powder so the fruit flavor can shine.

If you make this Mocha Pots de Crème, please rate the recipe and leave a comment to share how you liked it.

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Easy Low-Sugar Mocha Pots de Creme

A super easy mocha custard that will satisfy chocolate lovers with minimal fuss.
Prep: 5 mins Cook: 10 mins Chill: 2 hrs Total: 2 hrs 15 mins
Servings: 8

Equipment

  • Measuring spoons
  • Small saucepan
  • Blender

Ingredients

  • 1 cup (8 fl oz or 233 ml) heavy cream
  • 4 oz (113 g) bittersweet chocolate, finely chopped
  • 3 tablespoons sugar
  • 1/2 teaspoon instant espresso powder or instant coffee granules
  • 2 tablespoons coffee-flavored liqueur
  • 1 teaspoon vanilla extract

Instructions

  1. Have eight tiny serving dishes ready (shot glasses, small ramekins, or tea cups work well).
  2. Heat the cream in a small saucepan until it just begins to boil.
  3. Place chopped chocolate, sugar, and espresso powder into a blender.
  4. Pour the hot cream into the blender, secure the lid, and blend on medium-high until smooth and frothy and the chocolate is melted.
  5. Add liqueur and vanilla and blend briefly to combine.
  6. Skim off foam with a spoon and discard. Divide the chocolate cream among the serving dishes.
  7. Cover and refrigerate at least 2 hours, until chilled and set.
  8. Serve with a dollop of whipped cream and chocolate shavings if desired.

Notes

Serving size: 1 pot de crème (without topping)

WW Points: Values vary by plan; typical listings are 9 SmartPoints (Green/Blue/Purple) and 4 PointsPlus on the older plan. Track in the WW app for your plan and portion.

Flavor tip: Bourbon or dark rum can replace the coffee liqueur. For fruit liqueurs, omit the espresso powder.

Nutrition

Serving: 1 mocha pot de crème — Calories: 162; Carbohydrates: 15 g; Protein: 2 g; Fat: 10 g; Saturated Fat: 7 g; Sugar: 12 g. Nutrition is an approximation.

Additional Info

Course: Dessert

Cuisine: French

If you like this 10-minute chocolate dessert, you may also like

  • Chocolate Mousse
  • No Bake Chocolate Oatmeal Cookies
  • Easy Ganache Topped Brownies
  • Chocolate Almond Bark
  • French Women Don’t Get Fat Chocolate Mousse