Espresso Chocolate Pots (they’re to die for!)

Coffee Chocolate Pots

This recipe is a huge winner in my house – it has all of the main components: pudding (check!), chocolate (check!), and coffee (check!)

Don’t be fooled by their size, these deliciously rich Chocolate Pots really pack a punch; the deliciously sharp espresso takes the edge off the sweet creaminess of the dessert for a smooth mocha spoonful of gorgeousness. I love making up a batch (little effort or skill required if you’re reading this thinking you can’t do it!) to leave in the fridge ready to come home to each night. Whether you’ve got an espresso maker (I love mine – read about that here) or a coffee machine with espresso pods, you’re cooking with gas; I’d definitely recommend proper espresso rather than trying to recreate the coffee taste with freeze dried instant coffee. To make your own, you’ll need:


  • 300ml double cream
  • 1 shot of espresso
  • 100g good quality dark chocolate
  • 5 tablespoons caster sugar

You’ll also need:

  • 4 ramekins
  • Measuring scales
  • Small saucepan
  • Whisk
  • Microwavable bowl
  • Microwave
  • Espresso cup
  • Coffee Maker
  • Fridge


  1. Pour the cream and sugar into a small saucepan
  2. Simmer on the hob for 5 minutes
  3. Meanwhile break the chocolate into small chunks in a microwavable bowl
  4. Cook on high in the microwave for blasts of 20 seconds, removing the bowl each time and stirring the chocolate until it has melted
  5. Pour the contents of the saucepan into the melted chocolate and stir until smooth
  6. Add your espresso and stir again
  7. Pour your mixture into the ramekins and place in the fridge to chill for a minimum of 2-4 hours (preferably overnight)

If you like the look of these, you’ll love my No Bake Chocolate Tart recipe – it’s probably even more decadent than the Chocolate Pots!

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