Petit Pot au Chocolat

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is the richest little pot of chocolate you will ever eat. It is important that you allow a crust to form towards the end of the cooking – which may look as if you have overcooked them. Do not worry as this, when cold, forms a chocolate crust that covers a cream of extreme intensity and velvet texture.


  • 175 ml/6 fl oz double cream
  • ½ vanilla pod, split lengthways


Preheat the oven to 275°F/140°C/Gas Mark 1. Warm the cream with the vanilla pod, whisk to disperse the vanilla seeds, then cover and leave to infuse for 30 minutes. Meanwhile, melt the chocolate in the milk. Beat together the egg yolks and sugar, add the chocolate milk and vanilla crea