Nigella Chocolate Pots

I first made these chocolate pots on a sleepy Saturday, the kind where it’s raining sideways and there’s a pile of laundry whispering passive-aggressively from the hallway. I had no plan, just a craving. Something chocolatey. Something indulgent. Something I didn’t have to bake.

And my god, these delivered. They’re silky and dark and melt on your tongue before you even know what hit you. They’re the kind of dessert you eat slowly, with your eyes closed, pretending you’re in some little French bistro when you’re actually still in your socks, standing by the fridge.

Why You’ll Love It

• It’s basically chocolate pudding for grown-ups — rich, sexy, and unfussy
• You only need six ingredients and a bit of fridge space
• No oven, no water baths, no drama — just melt, whisk, chill
• They’re make-ahead, which means less stress when guests are over (or when you just want to impress yourself)
• Surprisingly flexible — fancy them up with berries or booze, or keep it classic
• Great for small kitchens — one bowl, one whisk, zero chaos

Ingredients

• 200g dark chocolate (I like 70% — not too sweet, not too bitter)
• 150g unsalted butter
• 50g sugar (caster or granulated — both work)
• 3 eggs
• 1 tsp vanilla extract
• 60ml hot water (just off the boil)

How to Make It

melt the chocolate and butter:

Break the chocolate into chunks — no need to be precise. Toss it into a heatproof bowl with the butter. Pour in the hot water and just leave it alone for a minute or so. Then stir gently until it all melts into this glossy, dark liquid that smells like heaven.

whisk up the eggs and sugar:

In another bowl (don’t skimp on the size, things get splashy), whisk together the eggs and sugar. You don’t need peaks or anything — just mix until it looks pale and well combined. About a minute or two, depending how energetic you’re feeling.

make the magic happen:

Once the chocolate’s cooled just a bit (not piping hot!), pour it slowly into the egg mixture, whisking constantly. This is where it turns into something silky and ridiculous. Add in the vanilla too, and give it a gentle stir to finish.

pour into pots:

Divide the mixture between 4 ramekins, glasses, or even teacups. Whatever feels right. It’ll look too thin — ignore that. It sets up like a dream.

chill and wait:

Cover the pots loosely with cling film or nothing at all if you’re reckless like me, and chill for at least 2 hours. Four is better. Overnight? Even better still. They’ll firm up into this spoonable ganache situation that tastes like a fancy dessert you’d pay £9 for.

dress them up (or don’t):

Eat straight from the fridge, or top with whipped cream, raspberries, crushed pistachios, or a smidge of sea salt. I’ve also poured espresso over one once — and yes, it was exactly as good as it sounds.

Common Mistakes and How to Dodge Them

It didn’t set — why??
You either didn’t chill it long enough or the chocolate wasn’t strong enough to firm. Try using a 70% cocoa bar next time — it makes a difference.

It seized — what now?
If the chocolate went grainy, the water was probably too hot, or the stirring was too enthusiastic. Next time, stir slowly and let the heat do its thing.

My eggs scrambled when I mixed it — help!
The chocolate was likely too hot. Always let it cool a few minutes before whisking into eggs. I’ve made that mistake on autopilot more than once.

It tastes too dark — can I fix that?
Next time, go for 60% chocolate or add a splash of cream to the mix. Or serve with sweet whipped cream — easy save.

Storage and Reheating

• Fridge: Keep them covered in the fridge for up to 3 days. They taste best cold or just slightly cool.
• Freezer: Freeze before chilling for best texture. Wrap each one well. They last a month or so.
• Microwave: You can warm them in 10-second bursts if you want them soft and melty. Careful though — too much heat, and you’ve got cake batter soup.
• Stovetop (double boiler): For a gentle warm-up, place the ramekin in a bowl over simmering water. Slow and safe.

Frequently Asked Questions

Can I use milk chocolate instead of dark?
Sure, but it’ll be sweeter and a little softer. Still delicious though — just tone down the sugar a bit if you’re going that route.

Is this safe to eat raw with eggs?
Yes, but use very fresh eggs from a reliable source. Or pasteurised eggs if you’re worried.

Can I make these in advance for a dinner party?
Absolutely. They’re actually better the next day. That’s the real trick — make dessert while you’re still in your pyjamas and look effortlessly amazing at dinnertime.

Can I turn this into a boozy dessert?
Yes, yes, yes. Add a splash of Baileys, Amaretto, or even a bit of espresso liqueur to the melted chocolate before mixing. Just don’t go wild — a tablespoon is plenty.

Nutrition Facts (Per Serving)

• Calories: 300 kcal
• Fat: 20g
• Carbs: 25g
• Sugar: 20g
• Protein: 4g
• Sodium: 100mg

Try More Recipes:

• Nigella Chocolate Banana Muffins
• Nigella Chocolate Refrigerator Cake
• Nigella Chocolate Courgette Cake