chocolate pot 5

Little Chocolate Pots Recipe


  • 125ml (1/2 cup) milk
  • 90g dark chocolate (use the best you can buy preferably 66-70% cocoa solids), finely chopped
  • 200ml thickened cream
  • 3 egg yolks
  • 65g caster sugar
  • Whipped Cream, to serve
  • Finely grated dark chocolate, to serve


  1. Heat the milk in a small saucepan over low heat until hot but not boiling. Add the chocolate and stir until melted. Remove from heat and stir in the cream until the mixture is smooth. Pop into the fridge to cool slightly for 5 minutes.
  2. Whisk the egg yolks and sugar in a bowl until just combined. Slowly add the chocolate mixture, whisking constantly. Strain through a fine sieve into a jug. Set aside at room temperature for an hour.
  3. Preheat oven to 180C/160C fan-forced/350F. Place 5 125ml (1/2 cup) ramekins in a large baking tray. Pour enough boiling water into the tray to come halfway up the sides of the ramekins.
  4. Cover the dish with foil. Bake for 30 minutes or until chocolate mixture is firm around the edges but the pots still wobble when shaken.
  5. Carefully remove the baking dish from the oven. Remove the ramekins. Set aside until cooled to room temperature (about 45 minutes). Cover with plastic wrap. Store in the fridge for at least 1 hour to set. Serve each pot with whipped cream and grated chocolate.
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