Print

Easy Chocolate Pots Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

Easy Chocolate Pots are a quick and decadent dessert featuring a rich, creamy chocolate custard made with dark chocolate, milk, and a touch of vanilla. Ready in under 10 minutes, these pots are perfect for a comforting treat chilled and topped with whipped cream and chocolate curls.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes plus 3-4 hours chilling
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International

Ingredients

Chocolate Custard

  • 150 g dark chocolate (70% cocoa), roughly chopped
  • 2 tablespoons cornflour (cornstarch)
  • ⅓ cup white sugar (70g)
  • 2 cups whole milk (full cream milk)
  • 2 tablespoons unsalted butter (28g / 1oz)
  • 1 teaspoon vanilla extract

To Serve

  • Whipped cream
  • Chocolate curls

Instructions

  1. Combine Ingredients: Place the chopped dark chocolate, cornflour, sugar, and whole milk in a medium saucepan over low-medium heat. Whisk the ingredients continuously until the chocolate is melted and fully combined with the mixture.
  2. Thicken the Custard: Continue to gently whisk the mixture over low-medium heat. Keep whisking gently but constantly until the mixture thickens into a pudding or custard consistency, becoming almost bouncy when stirred in the pan.
  3. Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until fully incorporated, adding richness and depth of flavor to the custard.
  4. Portion the Pudding: Pour the thickened chocolate custard evenly into 4 serving glasses or pots for individual portions.
  5. Chill: Cover each serving glass with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate for 3-4 hours until fully chilled and set.
  6. Serve: Just before serving, top each chocolate pot with a dollop of whipped cream and garnish with chocolate curls for an elegant finish.

Notes

  • You can use different types of dark chocolate depending on your preference, but 70% cocoa gives a good balance of richness and bitterness.
  • Pressing plastic wrap directly on the surface prevents a skin from forming on the custard while chilling.
  • If you don’t have chocolate curls, finely grate some chocolate or sprinkle cocoa powder as an alternative garnish.
  • For a dairy-free version, substitute the whole milk and butter with plant-based alternatives.

Find it online: https://cheftinaskitchen.com/easy-chocolate-pots-recipe/