Chocolate Pots

Check your pulses

Serves four

  • 180ml double cream
  • 90ml milk
  • 140g 71% chocolate
  • 2 large egg yolks
  • 40g caster sugar
  • 1 orange, finely-grated rind
  • 1tbsp Cointreau (optional)
  • 4 ramekin dishes
  1. Preheat oven to 160°C
  2. Heat the cream and milk together till nearly simmering. Remove from heat and add the chocolate to melt.
  3. Whisk the egg yolks and caster sugar together till pale, then add the orange rind.
  4. Stir the chocolate cream into the egg mixture and add Cointreau if you wish.
  5. Pour the mixture into the ramekins and place them in a roasting tin. Add boiling water to the tin to cover half the ramekins. Bake for 20 minutes until firm to the touch.
  6. Serve with a dollop of double cream and a biscuit.

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  • pictures David Merewether