Petits Pots à la Bergamote

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Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

This is the simplest and most delicious chocolate pudding recipe I know. The scalded cream cooks the chocolate, and the tea adds a delicate perfume. The texture is sublime, and forms the basis of the “ganache”.


  • 4 oz(125 g) best-quality bittersweet (dark) chocolate, such as Valrhona Guanaja, preferably with 70% cocoa solids*
  • cups (12 fl oz/350 ml) light (single) cream
  • 1 tbsp of bergamot-flavoured tea leaves, such as Earl Grey or Pelham Mixture
  • 1 tsp orange-flower water


Finely chop the chocolate and put it into a heatproof bowl.

Boil the cream with the tea leaves for about 1 minute. Strain the cream into a jug, then stir in the orange-flower water. Slowly pour the hot, flavoured cream over the chocolate, stirring with a spatula, until smooth. Pour into small coffee cups or ramekins and chill for at least 2 hours.

*If less concentrated chocolate is used, increase the quantity to 6 oz (175 g).

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