5-minute Chocolate Pots (Only 4 Ingredients!)

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You’re only 5 minutes and 4 ingredients away from a ridiculously easy no bake chocolate dessert that impresses every time. Chocolate pots (AKA chocolate pots de crème!) are rich and smooth, and a perfect make ahead dessert for dinner parties!

No water baths, raw eggs or whisking of ingredients necessary!

Someone about to eat a chocolate pot - image from above

Why it’s the best chocolate pots recipe

I love discovering and posting ‘cheat’ recipes that impress guests but take literally minutes to throw together.

Take these very quick and easy Scrummy Lane dessert favourites, for instance:

But I really think these 5-minute chocolate pots (otherwise known as pots de crème or ‘pots of cream’) give all of these a run for their money!

In fact may I suggest that this is the best recipe for this traditional French dessert? Why?

  • It’s a no bake recipe with no cooking required (apart from boiling the kettle and microwaving the chocolate, which doesn’t count).
  • The delicious pudding or custard like pots are made in (literally) 5 minutes. No fiddly separating of eggs or whipping of cream.
  • It’s a perfect make ahead dessert.
  • With only 4 simple ingredients, it’s also egg free and gluten free.
  • It’s a rich, velvety crowd pleaser with a smooth and creamy texture. But the added water reduces the actual amount of cream you need to add.

The 4 ingredients

The 4 ingredients needed to make chocolate pots: chocolate, water, cream, vanilla, small glasses or cups

chocolate (of course!)

There’s a lot of flexibility here.

My favourite thing to do is to use a mixture of dark and milk chocolate, in a ratio of about 2 to 1. But you can use all dark chocolate or all milk if you prefer.

On the whole it’s best to use good quality chocolate with at least 40% cocoa solids in. For the richest, most luxurious tasting custard, I prefer to use dark chocolate with at least 60 to 70% cocoa. If you use a poor quality chocolate there’s a chance the desserts won’t set as well.

The recipe even works with flavoured chocolate such as mint or orange. Just don’t use white chocolate as you need a different recipe for that! (see below if you’d like it!)

Boiling water

Just less than half a cup (about 0.4 of a cup or 95ml). It might seem like too much as you’re adding it, but just trust me. It’s OK!

Cream

Use double or heavy cream, or even thickened cream if you’re in Australia. If you use thickened cream, you’ll find your desserts will set quite fast.

Otherwise just be patient. Make the desserts well ahead of when you need them – either in the morning or the night before. Cover and pop in the fridge until you’re ready to serve dessert.

Note that you can even make a delicious dairy free version of these by using coconut cream! For a naughty and very luxurious version, how about Bailey’s Irish cream? 😉

Vanilla or other flavouring (if you like)

Just a teaspoon. I usually add vanilla essence, but mint, orange or even a teaspoon of instant coffee added to the boiling water would work well too. But this isn’t essential!

How to make them

I spotted this pots de crème recipe in a little cookbook by an organic chocolate company called Green and Blacks years ago. I thought about jotting it down, but didn’t even need to.

The recipe’s so easy, I just remembered it.

5 steps, 5 minutes:

Step 1: Melt chocolate in the microwave (2 MINUTES at the most).

Step 2: Stir just under a half of a cup boiling water into the melted chocolate (1 MINUTE). It goes stiff and grainy when you first start adding the water. Don’t worry! Just keep stirring until smooth.

Step 3: Whisk in just under a half of a cup double cream (about HALF A MINUTE).

Step 4: Pour into shot glasses or espresso cups or similar (1 MINUTE tops).

Step 5: Leave to set in the fridge and … enjoy!

These desserts are a perfect make ahead dessert for a dinner party. Ideally, make them in the morning for an evening dinner party. Or make them the night before. They’ll keep well covered in the fridge for up to a week.

What do they taste like?

This is a rich dessert, as you can imagine. But not overly so. Chocolate pots are like a chocolate ganache, but with the bit of added water they’re more like a luxury smooth chocolate pudding.

They’re not super thick or super thin either – they’re somewhere in between. How thick they are will depend on the exact type of chocolate and cream used. And that’s completely OK!

A closeup of someone holding a small glass and eating a chocolate pot with a spoon

Variations

Keep them plain, or add flavours!

Adding a teaspoon of vanilla extract works well. Other flavours you can add include:

  • peppermint essence (or use mint flavoured chocolate)
  • orange zest (or use orange flavoured chocolate)
  • instant coffee (add a teaspoon into the boiling water)
  • a large pinch of sea salt

If you’re more of a white chocolate kind of person, you’ll be happy to know I also have a white chocolate pots recipe here on the blog (the ingredient amounts vary slightly!).

How to serve them

I usually keep things simple. When the desserts are set, I sprinkle grated chocolate on the top of the custards, just to make them look pretty and elegant. Cocoa powder would work, as well.

But if you like for special occasions (such as Valentine’s Day!) you can be a bit fancier:

  • Serve the desserts with whipped cream on top.
  • Serve with a piece of fancy shortbread. Store bought is fine. Alternatively, there’s a beautiful recipe for macadamia shortbread in this post for lemon posset!
  • Pile some fresh raspberries or blueberries on the top.
  • Sprinkle some crushed caramels and a little sea salt on the top.

The decadent desserts are very silky and rich so they’re best served in small portions. These glasses (affiliate link) would be perfect for serving! Cute coffee cups or small ramekins work well too.

What people are saying and FAQ

This is one of my older recipes that I’ve updated several times after feedback from readers.

Just made this recipe and it was amazing. Thank you so much, Helen. I used 70% chocolate, double cream, and a touch of satsuma zest. They set perfectly after a little while in the fridge and are absolutely smooth and wonderful.

Julie *****

This is a fabulous way to get a quick chocolate fix. Love the dark and milk chocolate combination. Perfect for a dinner party!

Sandra *****

More things to know (recipe FAQ)

Generally people love this recipe, but here are some commonly asked questions that might help you to make chocolate pots perfectly the first time… and every time after that!

What kind of chocolate should I use for chocolate pots?

I usually make chocolate pots with either good quality dark chocolate or a mixture of dark chocolate and milk chocolate. On the whole, these work with any kind of chocolate (try orange or mint flavor!). Above all, try to choose good quality with at least 40% cocoa solids. 70% is even better.

Can I use white chocolate?

No. The ratio of chocolate to water and cream is different. If you’d like to make some white chocolate pots, use this white chocolate pots de creme recipe instead.

Why aren’t my chocolate pots setting?

Sometimes the chocolate mixture is quite thin when you pour it into the glasses or cups. Other times it’s a bit thicker, depending on the type of chocolate and cream you use. Don’t worry! Just leave them to set for longer. All day or overnight is perfect.

Help! They’re too thick!

Once again, the ‘thickness or thinness’ can depend on the exact type of chocolate and cream. If they seem a bit ‘too’ thick when you take them out of the fridge, especially if you’ve let them set overnight, just take let them sit out on the counter for a while before serving. But remember they’ll be delicious anyhow, even if a little thicker than you were expecting/hoping.

What kind of cream should I use?

Use double cream (UK) or heavy cream (US) for the best results. In Australia there’s also a type of cream called thickened cream, which is perfect! Using this helps the desserts to set faster. For a dairy free version use coconut cream.

Can I make these as a last minute dessert for a dinner party?

Nope. They usually need time to set. Make them in the morning for an evening dinner party. This way they have all day to set in the fridge. Alternatively, make them the night before. just cover and leave in the fridge until you’re ready to serve them. On the other hand, if you’re a little short on time, cover well and pop into the freezer for an hour or two.

Can I freeze chocolate pots?

Actually, you can! Cover the chocolate custard really well with plastic wrap and aluminium foil, and freeze for up to a month. Let defrost in the fridge overnight. In fact, frozen chocolate pots are also a thing so you could even try eating them frozen if you like.

Give them a try! There’s no way your guests will realise they only took you only 5 minutes to make!

More recipes using double cream!

In case you have leftovers!

More impressive but easy desserts

Looking for more 5 minute no bake desserts? Check out this list of 21 awesome 5-minute no bake desserts. Or see ALL of my easy desserts here.

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overhead shot of a chocolate pot with cream on top
4.88 from 8 votes

5-minute chocolate pots (only 4 ingredients!)

5 minutes and just 4 ingredients for super simple chocolate pots that will impress any guests. Enjoy!
Cook: 5 minutes
Total: 5 minutes
Servings: 4 or more if you use smaller glasses e.g. espresso cups, shot glasses

Ingredients 
 

  • 7 ounces chocolate , (save 1 piece to grate over at the end)
  • 0.4 cups boiling water, (just under ½ cup or 95ml)
  • 0.4 cups heavy cream , (again, just under ½ cup, so about 95ml) heavy cream = double cream (UK), thickened cream also works well (Australia)
  • 1 teaspoon vanilla essence, (optional)

to serve (optional)

  • whipped cream, just a little, for the top
  • fancy shortbread

Instructions 

  • Break all of the chocolate except for 1 piece up into a medium bowl, then melt in the microwave in 30-second spurts. I find 1.5 minutes is about right.
  • Add the water little by little, stirring until you have a smooth paste.
  • Whisk in the cream and vanilla or any other flavouring (if using).
  • Pour into shot glasses or similar and let set in the fridge (for at least 6 hours or overnight). Take them out of the fridge for a while to 'warm up' a little before serving if they seem really solid. They'll keep in the fridge for up to a week.
  • Just before serving, grate the piece of chocolate you saved finely. Top each chocolate pot with a small sprinkle. If you like add a spoonful of whipped cream to the top of each chocolate pot, and then sprinkle over the chocolate (optional).

Video

Notes

Adapted from an original recipe by Green and Blacks.

Melting the chocolate

I always melt the chocolate in 30 second bursts in the microwave in a glass bowl (3 bursts usually does it)
You can also melt the chocolate in a bowl over a saucepan of simmering water. Just make sure the bowl doesn’t touch the water.

Adding the water

The chocolate will go stiff and grainy when you first start pouring the hot water in, but don’t worry. Just keep adding water and stirring until the mixture becomes smooth again.

IMPORTANT: A note on getting the chocolate pots to set correctly!

The original recipe that inspired this post said to leave the chocolate pots in a cool place to set for 45 minutes. I find though that that’s no way near long enough for them to set properly. I prefer to let my desserts set in the fridge for a few hours before serving.
To be honest… I’ve tested and tested this recipe over several years and I find that the results vary very slightly each time according to what kind of chocolate and cream is used (see below!).
If my pots are quite thick, I sometimes take them out of the fridge for a while before serving to let them ‘warm up’ a little for the perfect consistency. 

What type of cream & chocolate to use

It’s important to use heavy/double cream or even thickened cream and to use really good quality chocolate (at least 40% cocoa). Chocolate with less cocoa in tends not to set so well. If you do use milk chocolate with less cocoa, try reducing the amount of water and cream just slightly.
The important thing to remember is that whether your chocolate pots end up a bit runnier or thicker, they’ll always taste delicious!
Use coconut cream for a dairy free version.
I use dessert glasses for my chocolate pots, because that’s what I have, but shot glasses or even espresso cups work really well.

Nutrition

Calories: 337kcal, Carbohydrates: 31g, Protein: 2g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 33mg, Sodium: 17mg, Potassium: 163mg, Fiber: 3g, Sugar: 26g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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80 Comments

  1. Hi I’m thinking of making this, could you use terrys chocolate orange chocolate bars? Thank you 😃

    1. Ooh yes absolutely! Let me know how you get on. P.S. I’m just about to slightly update this post (probably within the next few days). There’ll be an updated video and some extra notes added to the post. Hope they’re helpful (if I get there in time!) 🙂

      1. I’ve made it but changed the chocolate I did lint half dark chocolate half milk chocolate, it set over night and it’s rock solid .. what have I done wrong lol😩😂

      2. Hi Liv! Just take it out of the fridge and let it ‘warm up’ a little before serving. Did you use thickened cream by any chance? I do find the results vary quite a lot depending on type of chocolate/cream but it’s always delicious and goes down well! I think it will still be delicious 🙂

      3. Liv, I’ve very slightly updated the recipe to make it just under a half cup of water and cream rather than a third, just in case you were wondering! It really depends on the type of chocolate/cream used, but don’t worry, your desserts will still be delicious if you leave them out in the kitchen for a while before serving. They won’t be like solid chocolate, they’ll be like a thicker ganache. Yummy. Let me know what you think!

  2. Helen, many thanks for the recipe, the chocolate pots went down very well! Everyone was very complementary, so will make again!

    1. Hello Jennifer, and thank you so much for letting me know you made these and that it went well! I’m so glad you enjoyed them!

  3. Hi Helen,
    Whipped these up this afternoon because my daughter was coming for dinner. Wow! What a success! I had to show her the recipe. Thanks again 🙂

    1. Hi Saf! I haven’t, but I think the recipe would still work. I would ‘possibly’ reduce the amount of water a little as Cadbury’s has a lower cocoa content. I really don’t see why not though. Do let me know how you get on if you do give it a go.

      1. So I did make it with the same amount of water in the recipe, as I saw your your message too late…
        It did take quite long to set, I had to put them in the freezer for a little while. So reducing the water makes sense, I guess…
        Nevertheless, they tasted amazing, and loved by all, will definitely make it again. Xx

      2. Hi Saf! This recipe can sometimes take a bit of experimentation because of differences in chocolate type/quality, but it sounds like you got good results in the end! Thanks for letting me know how you got on!

    2. 5 stars
      Hi Julie,
      Whipped these up this afternoon because my daughter was coming for dinner. Wow! What a success! I had to show her the recipe. Thanks again 🙂

      1. Hi Jennifer! Thank you so much for such a glowing review! These work so well as a last minute but impressive dessert, don’t they? In fact we have guests coming for dinner tomorrow and I think you’ve inspired me to make these for dessert!