Dessert Recipes > Chocolate Pots

This recipe is part of the February 2011 Recipes Menu

Rich Mushroom Soup
Pan Fried Salmon with Champ and Broccoli
Chocolate Pots

How to make Chocolate Pots:
This dessert tastes and looks very impressive. It is in fact quite easy to make and since the flavour improves with chilling it can be prepared well in advance and taken from the fridge at the last moment.


Chocolate Pots
1 pint milk
3oz caster sugar
2 tablespoons cold water
3 tablespoons hot water
4oz dark chocolate
5 egg yolks
1 whole egg
2 tablespoons crushed coffee beans
1/4 teaspoon vanilla extract
double cream for decoration
a few extra coffee beans
(see measure conversions for more information)


- Put the milk in a saucepan and heat to just below boiling point.
- Remove from heat.
- Add the crushed coffee beans and the vanilla extract.
- Cover and leave for 15 minutes.
- Strain through a sieve into a clean container.
- Melt the chocolate over a gentle heat in a pan containing a little of the coffee milk.
- Stir continually until the chocolate melts.
- Stir in the remaining coffee flavoured milk.
- Add the sugar.

- Continue stirring until the sugar has dissolved.

- Remove from heat
- Whisk together the egg yolks and the whole egg.
- Mix in the chocolate flavoured milk.
- Whisk gently.
- Remove froth from surface of chocolate mixture.
- Pour into small ramekins.
- Bake in the oven in a covered bain marie at 180 degrees C for about 40 minutes.
- The custards should be set but still a bit wobbly.
- Remove from oven and cool and chill.
- Serve very cold decorated with whipped double cream and a few coffee beans.