Petit Pots Au Chocolate

This entry is filed under Dessert Recipes.


Deep, Dark & Sexy...need I say more?

Decadently rich with a creamy silk texture, yet unbelieveably simple to make. But that’s the whole point. I mean, who wants complicated when love is in the air?

Serving Size:
Preparation Time: 5 minutes. Can be made several days ahead
Effort Level: Dead easy
Shelf Life: 5 days in fridge

100g  dark chocolate  minimum 80% cocoa (see below)
180ml single cream
2 tbsp caster sugar
2 tbsp BaileysN.B: If you have a Lidl store near you, pop in for the chocolate used in this recipe. J.D.Gross Arriba Superieur 81% premium cocoa is superb quality and at 99p a bar a real bargain. Otherwise look out for Lindt Excellence at 80% cocoa, available at most large supermarkets.


Here’s What You Do:
Break the chocolate into tiny pieces (I use a food processor for this job, as it breaks down the chocolate to almost a powder, but you could put it in a bag and bash with a rolling pin). The point is it wants to be small so it melts quickly.

Heat the single cream and sugar in the microwave (or on the stove)  just until it reaches boiling.

Tip the chocolate into the hot cream and stir until melted, it will immediately thicken.

Add the Baileys and stir well.

Pour into two ramekins and stick in the fridge to chill for several hours.

There! Told you it was easy!!!



4 Responses to “Petit Pots Au Chocolate”

  1. Tina says:

    Hello Uma!
    I made the pots of chocolate last night for friends coming for supper. Everyone loved it, not a bit left in the dish! It was rich and creamy and couldn’t have been easier to make. thanks!

  2. Deanna says:

    I too heard the show with Sue tasting this dessert and have found the website so I can copy down the recipe. Lovely web site, lots of yummy things!

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