Chocolate Pots 17.04.2009

I have made this Jamie Oliver recipe so many times I might as well have invented it myself.


  • 600ml thickened cream
  • 250g old gold chocolate
  • 2 egg yolks
  • 3 tablespoons of brandy, or tia maria, or khalua or whatever
  • 20g butter


Heat half the container of cream in a pot until it is almost boiling. Watch it and don’t let it boil though or you will curdle it.

Take off the heat and let it sit for a minute.

Snap the chocolate into pieces and drop into the cream. Mix though with a whisk until chocolate is melted and mixture looks like the worlds naughtiest hot chocolate!

Add the egg yolks and 3 tablespoons of booze. Stir in. Let mixture sit for a minute and then add the 20 grams of butter. Stir through until all melted.

Pour into little pots and refrigerate until ready to serve.

Whip the other half of the cream and serve the pots with the spare cream for people to add as they like. Don’t tell people they are pretty much adding cream to cream!

File under dessert

Download a print-friendly PDF

Ciannon hates restaurants that have desserts listed on a separate menu that is only revealed at the end of the night. How is one to adequately prepare?

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