- a blog about food and value

Chocolate Pots

I can’t remember where I first found this dessert recipe. It could have been Now or The Economist*. You can get the four cheap ingredients anywhere. It’s been a failsafe ever since I couldn’t drive, had a small baby and nothing but a petrol station within a mile of my house and my husband’s boss came for dinner at short notice and I had to impress or he wouldn’t get the Lucky Strike account. It’s so easy you can even make it after several morning martinis.


  • 100g dark chocolate
  • 125ml cream
  • 1tsp honey
  • an egg


Melt the dark chocolate with the cream and honey and let it cool. Stir in the egg til glossy and smooth, then pour into three espresso cups or ramekins. You can sprinkle with chocolate shavings, or chopped crystallised ginger if feeling adventurous. Chill and then take out 20 mins before serving.

*Almost definitely Now Magazine.


  1. Hi these chocolate pots sound great. Do you need to beat the egg first as I can’t imagine that by just stirring and not beating that the egg would break down enougn to incorporate?

  2. Hi Camilla, yes you beat the egg before adding.