Easy Chocolate Pots (5-Minute Recipe!)
User Reviews
4.4
Easy Chocolate Pots (5-Minute Recipe!)
Description
This recipe uses melted chocolate combined gradually with hot water to form a smooth paste before whisking in heavy cream and vanilla essence. The mixture is poured into small serving glasses and chilled in the refrigerator for at least six hours or overnight to set firmly. The texture is creamy and dense but soft enough to spoon.
Before serving, the pots are warmed briefly if needed to soften their firmness and topped with finely grated reserved chocolate. Optional whipped cream adds lightness and contrast.
The recipe is flexible regarding chocolate type and cream richness, affecting final texture. Using high-quality chocolate with at least 40% cocoa and heavy or double cream provides best results. Coconut cream can be used for a dairy-free alternative. Melting chocolate in short microwave bursts or over simmering water prevents scorching.
Ingredients
- 7 ounces chocolate (save 1 piece to grate over at the end)
- 0.4 cups water just under ½ cup or 95ml, boiling
- 0.4 cups heavy cream (again, just under ½ cup, so about 95ml) heavy cream = double cream (UK), thickened cream also works well (Australia)
- 1 teaspoon vanilla essence (optional)
to serve (optional)
- Whipped Cream just a little, for the top
- shortbread fancy
Instructions
- Break all of the chocolate except for 1 piece up into a medium bowl, then melt in the microwave in 30-second spurts. I find 1.5 minutes is about right.
- Add the water little by little, stirring until you have a smooth paste.
- Whisk in the cream and vanilla or any other flavouring (if using).
- Pour into shot glasses or similar and let set in the fridge (for at least 6 hours or overnight). Take them out of the fridge for a while to 'warm up' a little before serving if they seem really solid. They'll keep in the fridge for up to a week.
- Just before serving, grate the piece of chocolate you saved finely. Top each chocolate pot with a small sprinkle. If you like add a spoonful of whipped cream to the top of each chocolate pot, and then sprinkle over the chocolate (optional).
Notes
- Melt chocolate carefully in short microwave bursts or over simmering water.
- The chocolate mixture may stiffen and grain when adding water but will smooth out with continued stirring.
- Allow at least 6 hours chilling for proper setting; longer chilling improves firmness.
- Let pots warm slightly out of the fridge before serving if too firm.
- Use high quality chocolate (at least 40% cocoa) and heavy/double cream for best texture.
- Coconut cream can substitute for a dairy-free version.
- Small glasses such as dessert, shot, or espresso cups work well for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4or more if you use smaller glasses e.g. espresso cups, shot glasses
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 33mg | 11% |
| Sodium | 17mg | 1% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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