Hamdi Saidani This easy chocolate dessert is rich, creamy, and full of chocolate flavor. You don’t need to bake anything—just heat, whisk, and chill. Perfect for a make-ahead treat or a dinner party dessert.
Jump to RecipeIngredients Needed:
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 6 ounces semisweet chocolate, chopped
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
How To Make Chocolate Pots Recipe?
- Heat the cream and milk: pour the cream and milk into a saucepan and place it on medium heat. Whisk a few times until bubbles show up around the edges, then take it off the heat.
- Whisk the egg yolks: add the yolks to a bowl and whisk until smooth. Slowly pour in half of the hot cream while whisking non-stop. This keeps the eggs from scrambling.
- Cook the custard: pour the egg mix back into the pan with the rest of the cream. Stir over low heat for 1 to 2 minutes until it thickens just a little. Remove from heat.
- Add the chocolate: add the chopped chocolate, espresso powder (if using), and salt. Let it sit for one minute, then whisk until smooth and melted.
- Strain the mix: pour the chocolate custard through a fine mesh strainer into another bowl to get rid of any lumps or bubbles.
- Chill in ramekins: pour into six small ramekins (4-ounce size). Place them in the fridge for at least 2 hours until set.
- Serve and enjoy: take them out 15 minutes before serving so they soften slightly. Top with whipped cream or chocolate shavings if you want.
Recipe Tips:
- Heat the cream gently: don’t let it boil—just heat until small bubbles show up around the edges. Boiling can ruin the texture.
- Whisk egg yolks well before adding cream: this makes the custard smoother and helps mix everything evenly without lumps.
- Pour the hot cream slowly into the eggs: if you add it too fast, the eggs will cook and turn into scrambled bits. Pour slowly and whisk the whole time.
- Strain before chilling: this step removes any cooked egg bits or bubbles and makes the final dessert smooth and creamy. Don’t skip it.
- Use ramekins or small cups the same size: this helps them set evenly in the fridge so they all come out perfect at the same time.
How To Store Leftovers?
First, let the chocolate pots cool at room temperature. Once cooled, cover each ramekin and place them in the fridge. They’ll stay fresh for up to 4 days.
Nutrition Facts:
- Calories: 310 kcal
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 200mg
- Sodium: 95mg
- Potassium: 180mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella White Chocolate And Raspberry Cheesecake Recipe
- Nigella No Bake Lemon Curd Cheesecake Recipe
Nigella Chocolate Pots Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
5
minutesCooking time
15
minutesCalories
310
kcalThis easy chocolate dessert is rich, creamy, and full of chocolate flavor. You don’t need to bake anything—just heat, whisk, and chill. Perfect for a make-ahead treat or a dinner party dessert.
Ingredients
1 cup heavy cream
1 cup whole milk
5 large egg yolks
6 ounces semisweet chocolate, chopped
½ teaspoon espresso powder (optional)
¼ teaspoon kosher salt
Directions
- Heat the cream and milk: pour the cream and milk into a saucepan and place it on medium heat. Whisk a few times until bubbles show up around the edges, then take it off the heat.
- Whisk the egg yolks: add the yolks to a bowl and whisk until smooth. Slowly pour in half of the hot cream while whisking non-stop. This keeps the eggs from scrambling.
- Cook the custard: pour the egg mix back into the pan with the rest of the cream. Stir over low heat for 1 to 2 minutes until it thickens just a little. Remove from heat.
- Add the chocolate: add the chopped chocolate, espresso powder (if using), and salt. Let it sit for one minute, then whisk until smooth and melted.
- Strain the mix: pour the chocolate custard through a fine mesh strainer into another bowl to get rid of any lumps or bubbles.
- Chill in ramekins: pour into six small ramekins (4-ounce size). Place them in the fridge for at least 2 hours until set.
- Serve and enjoy: take them out 15 minutes before serving so they soften slightly. Top with whipped cream or chocolate shavings if you want.
Notes
- Heat the cream gently: don’t let it boil—just heat until small bubbles show up around the edges. Boiling can ruin the texture.
- Whisk egg yolks well before adding cream: this makes the custard smoother and helps mix everything evenly without lumps.
- Pour the hot cream slowly into the eggs: if you add it too fast, the eggs will cook and turn into scrambled bits. Pour slowly and whisk the whole time.
- Strain before chilling: this step removes any cooked egg bits or bubbles and makes the final dessert smooth and creamy. Don’t skip it.
- Use ramekins or small cups the same size: this helps them set evenly in the fridge so they all come out perfect at the same time.