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Dessert recipe: Petit chocolate cream pots

This easy dessert is from chef Paul Tamburrini and it's ideal for celebrating World Chocolate Day.

40 mins
Published: July 7, 2020

Pour the milk into a saucepan and gently heat, once hot add the chopped chocolate pieces and mix well with a wooden spoon or spatula.

Remove from the heat and stir in the cream.

Stir well and leave to cool a bit

Put the egg yolks and sugar in a bowl and beat well using a hand whisk, do not whisk so hard that the mixture is frothing.

Gently pour the cream mixture over the creamed yolks and sugar .

Pass through a fine sieve and leave to rest for around one hour.

Pre heat the oven to 350F/180C/gas 4 – bring a kettle to the boil.

Once the chocolate mixture has rested, pour evenly around 120 ml into each dish.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

Pour boiling water into the baking dish just enough to cover halfway up the dishes, cover each dish with cling film ( cling is ok to use )and bake for around 35/40 minutes.

When done, the creams should be soft in the centre and slightly firm around the edges.

Remove from the baking dish carefully and allow to cool for 2 hours at room temperature.


Drink recipe: Cadbury Creme Egg Frappuccino

chocolate pots


  • 130 ml full fat milk
  • 90 g dark chocolate 70%
  • 200 ml whipping cream
  • 3 large egg yolks
  • 65 g caster sugar
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