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Petits pots au chocolat

Petits pots au chocolat

This recipe, which will delight chocolate lovers, is great for dinner party entertaining.

Serves

6

Prep: 

5 mins

Cook: 

30 mins

Average: 4.1 (20 votes)

Ingredients

  • 400ml/14 floz single cream
  • 100ml/4 floz milk
  • vanilla essence
  • 150g/5oz plain chocolate, broken into pieces
  • 1 large British Lion egg
  • 4 large British Lion egg yolks
  • 25g/1oz caster sugar
  • crème fraiche and chocolate curls to decorate

Method

  1. Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth.
  2. Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with crème fraiche and chocolate curls.