There’s something a bit magical about chocolate pots. They’re not flashy. No big swirls or layers. Just a tiny ramekin of deep, smooth chocolate that feels almost too elegant for how easy it is to make.
I remember making these for the first time on a rainy Friday when I had leftover cream and a bar of good chocolate. No fancy equipment, no stress — just warm cream, good stirring, and a bit of patience while they set in the fridge. What you get is like the inside of a truffle… rich, creamy, and quietly indulgent.
If you’re after something that feels fancy without being fussy, Mary Berry’s chocolate pots are exactly the treat.
Ingredients List
- 1 cup heavy cream — this gives the dessert its rich, silky body.
- 1 cup whole milk — balances the richness just a bit.
- 5 large egg yolks — make the texture lush and custardy.
- 6 oz semisweet chocolate, chopped — go for the best chocolate you can find.
- ½ tsp espresso powder (optional) — intensifies the chocolate flavour.
- ¼ tsp kosher salt — lifts the whole thing.
How to Make It
- Heat the cream and milk together in a saucepan over medium heat. Keep stirring gently until it just begins to simmer — little bubbles at the edge are your sign to stop.
- While that’s heating, whisk your egg yolks in a mixing bowl until smooth.
- Slowly pour half of the hot cream into the egg yolks, whisking constantly. This step is key — don’t rush it or the eggs might scramble (I’ve made that mistake and trust me, it’s not the kind of custard you want).
- Pour the egg mixture back into the saucepan and stir over low heat for 1–2 minutes. It should start to thicken ever so slightly — enough to coat the back of a spoon.
- Take it off the heat and stir in the chopped chocolate, salt, and espresso powder (if using). Stir gently but firmly until the chocolate is completely melted and the mixture is glossy and smooth.
- Strain through a fine mesh sieve into a clean bowl. This removes any bits of egg that may have cooked — makes a big difference in texture.
- Pour into ramekins — this recipe makes six small pots — and chill in the fridge for at least 2 hours, or until set.
I usually forget they’re in the fridge and get a very happy surprise around 9pm.
Common Mistakes (and How to Avoid Them)
Why did my custard curdle?
You probably added the hot cream too fast. Next time, pour slowly while whisking like mad — this gently brings the eggs up to temp.
Why does it taste grainy?
Could be your chocolate. Use one that melts well (avoid chocolate chips). Also strain the mixture before chilling — it really helps.
Why didn’t it set properly?
It might need longer in the fridge, or your custard didn’t cook quite long enough. Give it more time to firm up.
I once forgot the salt.
Still good, but a little flat. Even a pinch makes chocolate sing.
Storage & Reheating
- Fridge:
Cover the ramekins with cling film and keep chilled for up to 3 days. Perfect for making ahead. - Freezer:
Yes! Wrap tightly and freeze for up to 1 month. Defrost overnight in the fridge — don’t rush it. - Reheating?
No need. These are meant to be served cold or just slightly cool.
What to Serve With It
- Fresh berries — raspberries or strawberries add tartness to balance the richness.
- Whipped cream — a light dollop on top never hurts.
- Orange zest — a tiny sprinkle lifts everything.
- Espresso or strong black tea — to sip between spoonfuls of chocolate.
FREQUENTLY ASKED QUESTIONS
Can I use dark chocolate instead of semisweet?
Yes! Just make sure it’s good quality. Anything from 60–70% cocoa is perfect.
Do I need ramekins?
Not at all. Small teacups, jam jars, or even wine glasses will work in a pinch.
Can I make them ahead?
Absolutely. They’re actually better after chilling a few hours.
Is the espresso powder really necessary?
Nope — just adds depth. Leave it out if you’re not a coffee fan.
More Mary Berry Recipe:
- Mary Berry Lemon And Elderflower Cake
- Mary Berry Double Chocolate Chip Cookies
- Mary Berry Chocolate Cupcakes
- Mary Berry Chocolate Swiss Roll
Mary Berry Chocolate Pots Nutrition Fact:
- Calories: 822.9kj
- Total Fat: 7.2g
- Saturated Fat: 4.7g
- Total Carbohydrates: 28.3g
- Sugars: 23.3g
- Protein: 4.5g
- Sodium: 0.5g
Mary Berry Chocolate Pots
Description
Rich, silky, and irresistibly smooth, these indulgent chocolate pots are a fuss-free dessert you can chill ahead — perfect for dinner parties or quiet evenings in.
Ingredients
Instructions
- Heat cream and milk in a saucepan until just simmering.
- Whisk egg yolks in a separate bowl.
- Slowly whisk in half the hot cream to temper the yolks.
- Return the egg mixture to the pan and cook on low for 1–2 minutes, stirring constantly.
- Remove from heat. Stir in chocolate, salt, and espresso powder. Whisk until smooth.
- Strain through a fine mesh sieve.
- Divide into 6 ramekins and chill for at least 2 hours before serving.