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Chocolate Pots

Serves 12


  • 300g quality dark chocolate (70%)
  • 200g unsalted butter
  • 300g golden caster sugar
  • 5 large free-range eggs
  • Syrup & topping
  • 8 clementines
  • 2 tablespoons golden caster sugar
  • 12 teaspoons crème fraîche


Preheat oven to 160ºC/325ºF. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from heat and leave to cool for 15 minutes. In a separate bowl, whisk sugar and eggs together until thick and fluffy. Whisking constantly, pour chocolate mixture into eggs until combined. Divide between 12 small ovenproof teacups or ramekins, then place in a large, deep roasting tray. Place tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.

To make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to a boil, then reduce to a gentle simmer for 15 minutes or until starting to thicken, and coat the back of a spoon. Remove from heat and leave to cool to room temperature.

For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup.