Chocolate Pots

Fri, 13 February 2026

Chocolate Pots

Need: 8 small pots or ramekins, a food processor and a double-boiler

Ingredients:

• 175 g 70% dark chocolate
• 150 mls heavy cream
• 90 mls whole milk
• ½ teaspoon vanilla extract
• ½ teaspoon allspice
• 1 raw egg

Method:

Crush the chocolate in your food processor, then let it rest.

Heat the cream and milk until almost boiling, then pour it into the food processor while it is resting. Let stand for 30 seconds. Add the vanilla and allspice through the funnel, then blend for 30 seconds. Crack the egg down the funnel and process for another 45 seconds.

Pour into your chosen cups, and let them sit in the refrigerator overnight. At the very least, let them chill for 6-8 hours. Serve with freshly-whipped, slightly-sweetened cream.

This recipe will fill approximately 8 little pots (¼ cup each).