Chocolate Pots

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Preparation info

  • For


    Medium-Sized Ramekins
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The chocolate pots are easy to make and are best prepared a day or two ahead. They shouldn’t be made too large as they are very rich. The richness will depend on the quality of the chocolate - the more bitter it is, the better the result will be, and I recommend going for chocolate with a cocoa butter content of between 55 and 70%. The recipe is adapted from one that was used at the old royal courts of France.


  • 400ml (14fl oz) milk
  • 250ml (9fl oz) double cream
  • 200g (7oz) bitter chocolate, coarsely grated
  • 4 egg yolks
  • 45g (oz) caster sugar
  • 1 teaspoon vanilla essence
  • Lightly whipped cream for serving


You’ll need six 250ml (9fl oz) ceramic ramekins and a roasting tray as deep as the ramekins and just big enough to hold them. Bring a kettle full of water to the boil and turn the oven to 170°C/340°F/Gas 3—4.

Heat the milk and cream and, when it comes to the boil, add the chocolate, stirring gently until it melts. In a large bowl whisk the yolks, sugar and vanilla. Gently whisk the chocolate mixture into this and transfer to a heatproof jug. Arrange the ramekins in the roasting tray and divide the mixture between them. Place in the oven and gently pour in the hot water until it comes two-thirds of the way up the sides of the ramekins. Cook for 30 minutes before testing.

When the chocolate pots are ready they will still be runny in the middle but slightly crusted on top. Remove from the oven and leave to cool in the water. Cover the ramekins with clingfilm and keep in the fridge until needed.

Serve the chocolate pots with a great dollop of cream on top and a cumin shortbread (see opposite) or an almond wafer.