Baked Chocolate Pots

Baked Chocolate Pots are a rich and decadent dessert made with the simplest of ingredients. Dark chocolate, cream, eggs and sugar combined and baked to create a beautifully smooth dessert with an intense chocolate hit!

Why should I make Baked Chocolate Pots?

If you are looking for a simple but impressive dessert then look no further. Simple ingredients, an easy method and a fabulous result. These baked chocolate desserts are incredibly rich so you only need a small portion to give you that satisfying end to your meal.

You can also vary the set of the chocolate pots just as you would with chocolate brownies. If you prefer a soft set like a chocolate fondant, then bake the chocolate pots for less time. Remember that they continue to cook after the are removed from the oven.

What ingredients do I need to make the Chocolate Pots?

There are only four main ingredients in this recipe and they are all easily available. Here is what you need:

• Chocolate
• Cream
• Eggs
• Sugar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What kind of chocolate should I use?

I use dark (semi-sweet) chocolate for this dessert. You are adding cream and sugar to the recipe and it is really too sweet if made with milk chocolate.

What kind of cream do I need for the Chocolate Pots?

You will need single cream (18% fat content) to make the chocolate pots and either double (heavy) cream, whipping cream or creme fraiche to serve.

What kind of sugar should I use?

I recommend that you use white caster sugar (superfine) as it dissolves quickly and easily. If you use granulated white sugar make sure that it is fully dissolved by the warm cream and chocolate mixture.

Can I add any other flavourings to the Baked Chocolate Pots?

You can indeed! Chocolate pairs well with many different flavours, here are few ideas you can try:

• Add a teaspoon of orange zest to the chocolate mixture.
• Chocolate pairs well with vanilla, so a teaspoon of vanilla extract will enhance those notes.
• Try a splash of espresso for a mocha flavoured chocolate pot.
• Warming spices such as cinnamon or cardamon add another flavour. You don’t need much, just a 1/4 teaspoon added to the cream and chocolate as it warms.
• Add a delicious liqueur to the final mixture before baking. Cointreau, Baileys and Amaretto are good with chocolate giving a sophisticated twist to the dessert.
• Stir in 2 tablespoons of chopped toasted hazelnuts to add texture and that popular chocolate hazelnut flavour. Garnish with more toasted chopped hazelnuts.
• A sprinkle of sea salt on top of each ramekin before baking will enhance the richness and complexity of the chocolate.

Can I make the Chocolate Pots ahead of time?

You can make the chocolate pots the day before you plan to serve them. Store in the refrigerator but bring the pots out for about 30 minutes before serving as the chocolate will be more flavourful at room temperature.

Can I freeze the Baked Chocolate Pots?

Yes, baked chocolate pots can be frozen. Simply allow them to cool completely, then cover tightly with cling film or place in an airtight container before freezing. To serve, thaw overnight in the fridge and enjoy chilled, or gently reheat if you prefer a warmer texture.

Vegetarian

Baked Chocolate Pots are suitable for a vegetarian diet.

Gluten Free

This dessert is gluten free. As always please check all the ingredients are suitable for your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Baked Chocolate Pots?

Baked chocolate pots are a decadent and elegant dessert, perfect for impressing guests or treating yourself. Here are some suggestions for serving them:

• Serve the chocolate pots in their baking ramekins. This not only looks attractive but makes serving simple.
• Add a dollop of freshly whipped cream or a scoop of vanilla ice cream. Fresh berries, such as raspberries or strawberries, add a burst of colour and a touch of tartness to offset the richness.
• Dust the tops lightly with cocoa powder, icing sugar, or add a few chocolate shavings for a professional finish.
• Baked chocolate pots can be served slightly warm for a softer, gooier texture, or chilled for a firmer consistency. Allow them to cool for at least 15 minutes if serving warm.

Serve as they are or add some accompaniments such as biscotti or shortbread for scooping up the chocolate. You can also serve with a small espresso coffee or a glass or port, both of which pairs beautifully with the baked chocolate pots.