Divine chocolate pots

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January 28, 2013 by twodogjam

These little pots of heaven have been in my repertoire since time began. I’m not sure where the recipe came from but I found it in my recipe book neatly typed out…on a typewriter….many years ago. If you’re a chocoholic like I am, this recipe is perfect to fill a chocolate craving….(provided you have cream and chocolate etc etc in the pantry!)


  • 1x 300ml tub of cream (I use the ‘lite’ variety only so I feel less guilty!)
  •  ¾ of a 200g bar of dark chocolate (I would use 45% cocoa solids-any more and it gets very heavy), broken into small pieces
  •  ¼ cup of caster sugar
  • Finely grated zest of half orange
  • 25g butter
  • 1 teaspoon Cointreau or Grand Marnier
  • 2 egg yolks, lightly beaten

Pour the cream into a small saucepan and gently heat. When small bubbles start to appear on the sides, take the pan off the heat. It is very important that the cream doesn’t boil.

Melting chocolate in cream
Add the broken chocolate pieces to the warm cream and stir immediately. The warmth of the cream will be enough to melt the chocolate. Keep stirring the cream until the chocolate pieces are all melted and the cream mixture is smooth.

Add the sugar to the chocolate-cream mixture and keep stirring until the sugar is dissolved. Again, the cream will still be warm to help dissolve the sugar.

Chocolate pots

Then add the orange zest, liqueur and butter and stir again until well mixed. Add the lightly beaten egg yolks to the cream-chocolate mix and stir immediately. At this point, you should have a smooth velvety chocolate liquid.

Chocolate pots

Pour into your individual dessert bowls, ramekins or small china teacups. Pop into fridge and leave to set for 3-4 hours.

Serve with strawberries for dipping. Divine chocolate pots

This little chocolate pot doesn’t set very hard. But don’t worry. It’s just as delicious as a dipping sauce for strawberries as it is as an indulgent chocolate pot.


What to do with the leftover egg whites? Pop each one into an ice cube tray and freeze. You then always have an egg white on hand if needed. And frozen egg whites make the most perfect meringues….I’ll come to this on another post soon.


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