Chocolate pots

I used to think that these little pots of chocolate were the height of sophistication. To be fair I was only about 5 years old and they were a ‘left over’ treat from my parent’s dinner parties.  My mum made these a lot and this is her recipe. They are still a treat, dark, very chocolaty, rich  and easy to make. Just take care to melt the chocolate slowly and to combine the ingredients gently.  With such a simple recipe it is easy to make more and they can be made ahead of time and frozen-all my boxes are ticked.

If you can the flavour is even better if you make them the day before so a little restraint is needed-(you can always like out the bowl to keep you going!)

NB please note that the recipe contains uncooked eggs.


Serves 6 using size 2 ramekins

125g best quality plain eating chocolate

4 eggs separated

90g good quality butter (un salted), cut into small pieces

1 tbsp. brandy

2 level, dessertspoons of sieved icing sugar (plus a little more to taste)

3 tbsp. double cream

To decorate a swirl of piped cream or chocolate caraque and a little sifted icing sugar.

  1. Break chocolate into a bowl. Stand over simmering water.  Don’t let water touch chocolate, chocolate must melt without getting too hot. (You can do this very slowly in a microwave)
  2. Remove bowl from pan and leave to cool a little. Add the egg yolks to the chocolate and mix gently.  Do NOT BEAT at any stage
  3. Add the  butter pieces and stir gently until dissolved.
  4. Now add brandy and sieved icing sugar and stir until dissolved.
  5. Add cream and stir again. If you want you can add a little more icing sugar.
  6. Using an electric whisk -whisk the egg whites until thick and fluffy.  Fold this into the chocolate mixture and combine gently.
  7. Pour into small glasses or ramekins, cover with foil and keep in the fridge.
  8. Before serving bring out to room temperature and decorate as wished.

To Freeze: Freeze at step 7. Cover each one with a square of foil and then store in a plastic, lidded container. Freeze for up to 3 months.

To use: Allow to defrost for at least 3 hours and continue from 8



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