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Easy Chocolate Pots (5-Minute Recipe!)

5 minutes and just 4 ingredients for super simple chocolate pots that will impress any guests. Enjoy!

Cook Time
mins
Total Time
5 mins
Servings: 4 or more if you use smaller glasses e.g. espresso cups, shot glasses
Calories: 337 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 7 ounces chocolate (save 1 piece to grate over at the end)
  • 0.4 cups boiling water (just under ½ cup or 95ml)
  • 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
  • fancy shortbread

Instructions

    Cup of Yum
  1. 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.
  2. Add the water little by little, stirring until you have a smooth paste.
  3. Whisk in the cream and vanilla or any other flavouring (if using).
  4. 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.
  5. 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

  • Adapted from an original recipe by Green and Blacks.
  • I always melt the chocolate in 30 second bursts in the microwave in a glass bowl (3 bursts usually does it)
  • You can also melt the chocolate in a bowl over a saucepan of simmering water. Just make sure the bowl doesn’t touch the water.
  • The chocolate will go stiff and grainy when you first start pouring the hot water in, but don’t worry. Just keep adding water and stirring until the mixture becomes smooth again.
  • The original recipe that inspired this post said to leave the chocolate pots in a cool place to set for 45 minutes. I find though that that's no way near long enough for them to set properly. I prefer to let my desserts set in the fridge for a few hours before serving.
  • To be honest... I've tested and tested this recipe over several years and I find that the results vary very slightly each time according to what kind of chocolate and cream is used (see below!).
  • If my pots are quite thick, I sometimes take them out of the fridge for a while before serving to let them 'warm up' a little for the perfect consistency. 
  • It's important to use heavy/double cream or even thickened cream and to use really good quality chocolate (at least 40% cocoa). Chocolate with less cocoa in tends not to set so well. If you do use milk chocolate with less cocoa, try reducing the amount of water and cream just slightly.
  • The important thing to remember is that whether your chocolate pots end up a bit runnier or thicker, they'll always taste delicious!
  • Use coconut cream for a dairy free version.
  • I use dessert glasses for my chocolate pots, because that's what I have, but shot glasses or even espresso cups work really well.

Nutrition Information

Calories 337kcal (17%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 33mg (11%) Sodium 17mg (1%) Potassium 163mg (5%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 350IU (7%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4or more if you use smaller glasses e.g. espresso cups, shot glasses

Amount Per Serving

Calories 337

% 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.