Sunday, August 30, 2009

Chocolate Pots Recipe

We serve these rich, creamy baked chocolate pots with whipped cream and a sprinkling of grated chocolate. The flavour and texture of the chocolate pots is significantly affected by the chocolate used, so use one that you enjoy eating.

For a hint of coffee flavour, the recipe includes an optional half teaspoon of coffee granules; the amount of coffee can be increased or decreased as desired.

Preparation time: about 30 minutes (excludes baking and cooling times)

Makes six 110ml chocolate pots.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

230g milk chocolate
80g dark chocolate
375ml (1 1/2 cups) thickened cream (35 percent fat)
1/2 teaspoon instant coffee granules (optional)
36g (2 tablespoons, firmly packed) caster sugar (superfine sugar)
1/2 teaspoon (2.5ml) vanilla extract
4 large egg yolks (we use eggs with a minimum weight of 59g)
Whipped cream, for serving

Adjust the oven rack so that the tops of the chocolate pots will be just below the middle of the oven. Preheat oven to 130 degrees Celsius. If you have a fan-forced oven and are not able to turn the fan off, we recommend preheating your oven to 120 degrees Celsius fan-forced.

Line the base of a large baking dish with a tea towel folded to fit or a few layers of paper towels. Place six 150ml capacity ovenproof ramekins on the tea towel/paper towels. ©

Roughly chop chocolate. Place cream, milk chocolate, dark chocolate and coffee in a large saucepan over very low heat.

Stir the mixture frequently and remove from heat when the chocolate has melted and the mixture is smooth. The chocolate mixture should be lukewarm at this stage. If it is a little too warm, set it aside to cool for about five minutes before continuing with the recipe.

Place the sugar and vanilla in a large bowl. Add the egg yolks to the bowl, and without delay, stir with a whisk until combined. If you leave the egg yolks and sugar together unstirred, the yolks will start to harden. Don't whisk vigorously as this will incorporate air bubbles.

Pour chocolate mixture onto the egg mixture and stir with a whisk until combined.

Strain the mixture through a fine sieve (this will remove lumps of egg or unmelted chocolate) into a jug with a spout (the spout makes it easier to pour the mixture into the ramekins).

Divide chocolate mixture evenly among the ramekins.

Place the baking dish in the oven and carefully pour enough boiling water into the dish to come halfway up the sides of the ramekins.

Bake for 50 minutes. The chocolate mixture should still be quite runny.

Carefully remove the baking dish from the oven. Leave ramekins in water for 40 minutes.

After 40 minutes, remove ramekins from the water, cover each ramekin with plastic wrap and refrigerate for several hours or overnight to allow the chocolate mixture to set. The chocolate pots can be stored in the refrigerator for at least three days.

We like to serve the chocolate pots with whipped cream.


Anonymous shez said...

These look absolutely delectable - and I can see why whipped cream would be a good topping. It's great for giving the tastebuds a break from all that chocolate!

16/9/09 11:25 am  
Blogger Unknown said...

Oh goodness I can just taste the silky chocolate filling already!!

Going to try this one over the weekend. Thank you for my weekend treat!

18/9/09 7:27 pm  
Anonymous Sue said...

I love your recipes and use them often but this one was a bit too rich for me, I could only eat half. Perhaps as I used 200g milk choc and then the rest 70% dark choc.

23/9/09 7:36 pm  
Anonymous Sue said...

Forgot to say that the flavour was lovely though, thanks

23/9/09 7:47 pm  
Anonymous justjoey said...

Have you thought about adding nutrition information to your recipes? I've entered the details for this recipe into CalorieKing and found out that it contains a whopping 567cal/serve and 42g of fat/serve. And that's without the cream decoration...
It sounds and looks really yummy, but it certainly is loaded in calories.

1/10/09 1:38 pm  
Anonymous Chris said...

I have tried many of your recipes, they are all so easy to follow. These chocolate pots were a great hit with my boys scrapping the bowls clean. Definitley not an every night sweet however great for special dinners were you can save time by making these the day before. These are to die for:) Thanks for all your wonderful recipes.

5/10/09 11:40 pm  
Blogger Foodie said...

Delicously decadent!! I have used many recipes of yours and they have never failed me, not once. Keep up the amazing work, really appreciate it :)

20/10/09 2:51 pm  
Anonymous Anonymous said...


Can you please advise the cooking time for 4 chocolate pots instead of 6?

Thank you in advance

16/11/09 10:10 am  
Blogger Amanda and Debbie said...

If you will be multiplying the ingredient quantities by 2/3 in order to make four 110ml chocolate pots instead of six, then the baking time shouldn't need to be changed.

If you are following the recipe but dividing the chocolate mixture between four ramekins instead of six, you will need to extend the baking time a little. Unfortunately, we haven't tested the baking time for four larger chocolate pots, so we can't recommend a specific time.

16/11/09 11:03 am  
Anonymous Claire said...

All I can say is WOW!!! This is an absolutely divine dish, perfect richness and creaminess. Such a beautiful texture, loved every bit of it. Turned out PERFECT :) Thank you soo much, this was a hit with the family and we will definitely be making this again. Cheers,

1/2/10 8:19 pm  
Anonymous Anonymous said...

Can you make these early and have them sitting in the fridge or on the ledge for a few hours before ?

5/3/12 11:53 pm  

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