Chocolate pots
Chocolate pots are an easy yet indulgent dessert. They’re silky, rich and perfect for dinner parties and best of all, so simple kids can make them.
Chocolate pots are the best indulgent, chocolate dessert. You can make them ahead of time, making them perfect for dinner parties and special occasions.
They feel very grown up but they are really easy, so a great simple recipe for kids to try making.
This recipe bakes the chocolate pots before chilling them, so they end up rich and silky rather than the light and fluffy dessert you get with a chocolate mousse.
How can kids help make these baked chocolate pots?
With only a few ingredients and not too much ‘hands on’ prep time, these are a really easy dessert for kids to make.
From preparing and melting the chocolate to separating and whisking the eggs there are jobs even very young chefs can do.
If you’ve never separated egg yolks from egg whites before, this is a good recipe to practice with. I always think its better to try separating eggs with you need the yolk as it doesn’t matter if a little white sneaks in. That’s not always the case the other way round.
What can you make with leftover the egg whites?
The egg whites can be frozen to be used a later date. You can freeze them individually in an ice cube tray before putting them in a freezer bag.
To use up the egg whites, try making some meringue kisses or a delicious Mary Berry pavlova. If you prefer chocolate we’ve also got an easy chocolate pavlova recipe.
Other delicious chocolate desserts
If you enjoyed these chocolate pots you’ll love some of our other easy chocolatey desserts:
Chocolate Swiss roll
Chocolate roulade
3 ingredient chocolate mousse
Chocolate pavlova
Chocolate eclairs
Chocolate cheesecake
Chocolate waffle pudding
No bake chocolate cheesecake
No bake mini chocolate tarts
Profiteroles
Useful equipment
You might need the following baking tools/gadgets to make these
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Whisk
Ramekins
Baking tray
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Ingredients
300ml (1 + 1/4 cup) double/heavy cream
120ml (1/2 cup) milk
175g (3/4 cup) milk chocolate
3 egg yolks
1 tbsp icing sugar
How to make chocolate pots
Preheat your oven to 150C / 140C Fan / 300F
Heat the milk and chocolate
Get your kids to measure out the milk. The most accurate way of doing this is to pop a jug onto some digital scales and use the ml setting. If you don’t have scales you can just use a measuring jug or measuring cups.
Put the milk in a small pan and heat it gently over a low heat
While the milk is warming, get your kids to weigh the chocolate and break it into small pieces.
Once the milk is warmed (you want it hot but not boiling), take it off the heat and add the chocolate.
Get your kids to stir in the chocolate until it has melted and your mixture is nice and smooth.
Whisk the egg yolks and sugar together
Start by separating the egg yolks from the whites.
We do this by cracking the eggs over a small bowl then tipping the yolk from one half of the shell to the other, letting the white fall into the bowl below.
Put the egg yolks into a mixing bowl
Get your kids to measure the sugar and add it to your egg yolks and then whisk the two together. Keep whisking until the mixture has come togehter and is light and frothy.
Pour the cream and chocolatey milk into the eggs and whisk them all together.
Bake the chocolate pots
Put four ramekins into a roasting tin.
Pour the chocolate mixture into the ramekins. It’s easier and less mess if you put the mixture into a jug first.
Add some hot water to the roasting tin until it reaches half way up the ramekins.
Bake the chocolate pots for 45-50 minutes. They’re ready when the top looks cooked, the mixture has turned solid but with a little jiggle.
Remove them from the oven and leave them to cool before putting them in the fridge to chill for a few hours.
Decorate them with a dusting of icing sugar before you serve them.
Serve and enjoy.
Chocolate pots
Ingredients
- 300 ml (1 + 1/4 cups) double/heavy cream
- 120 ml (1/2 cup) milk
- 175 g (3/4 cups) milk chocolate
- 3 egg yolks
- 1 tbsp icing sugar
Instructions
Preheat your oven to 150C / 140C Fan / 300F
Heat the milk and chocolate
- Measure out the milk. Put the milk in a small pan and heat it gently over a low heat.
- While the milk is warming, weigh the chocolate and break it into small pieces.
- Once the milk is warmed (you want it hot but not boiling), take it off the heat and add the chocolate.
- Stir in the chocolate until it has melted and your mixture is nice and smooth.
Whisk the egg yolks and sugar together
- Start by separating the egg yolks from the whites. We do this by cracking the eggs over a small bowl then tipping the yolk from one half of the shell to the other, letting the white fall into the bowl below.
- Put the egg yolks into a mixing bowl
- Measure the sugar and add it to your egg yolks and then whisk the two together.
- Pour the cream and chocolatey milk into the eggs and whisk them all together.
Bake the chocolate pots
- Put four ramekins into a roasting tin. Pour the chocolate into the ramekins. It's easier and less mess if you put the mixture into a jug first.
- Add some hot water to the roasting tin until it reaches half way up the ramekins.
- Bake the chocolate pots for 45-50 minutes. They're ready when the top looks cooked, the mixture has turned solid but with a little jiggle.
- Remove them from the oven and leave them to cool before putting them in the fridge to chill for a few hours.
- Decorate them with a dusting of icing sugar before you serve them.
Similar recipes
If you liked these chocolate pots, you’ll love our other easy desserts and our other favourite chocolate recipes.
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