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Chocolate Pots

Submitted by Crafty Cookie 11 June 2009

Serves 4



150g dark chocolate ,150ml double cream ,2 egg yolks ,2 tablspoon caster sugar ,1 teaspoon vanilla extract ,,,


1 Break the chocolate into small pieces and place in a mixing bowl.
2 Scald the cream in a small saucepan and take it off the heat just as it is about to boil.
3 Tip in the chocolate pieces and stir until melted and the mixture is smooth. Set aside.
4 Place the eggs, sugar and vanilla into a large bowl.
5 Beat with a handheld electric whisk, beat until pale and thick enough to fall from the whisk in a lazy ribbon, (it takes me about 5 minutes).
6 Fold in the chocolate cream.
7 Divide the mixture between four buttered ramekins.
8 Place the filled pots in a deep baking tray.
9 Put the tray on the bottom shelf of the oven and pull out the shelf halfway while keeping the pan level. Carefully pour in enough boiling water to come halfway up the sides of the pots.
10 Bake at 140 degrees centigrade/ gas 1 for about 40-50 minutes until the custards are just set at the edges. They should be slightly wobbly in the centre when ready.
11 Remove the pots from the water bath and let them cool completely.
12 Chill for at least 4 hours or overnight.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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