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overhead shot of a chocolate pot with cream on top

5-minute chocolate pots (only 4 ingredients!)

5 minutes and just 4 ingredients for super simple chocolate pots that will impress any guests. Enjoy!
4.29 from 38 votes
Cook Time 5 mins
Cuisine British
Servings (click to change) 4 or more if you use smaller glasses e.g. espresso cups, shot glasses
Author Helen


  • 7 ounces chocolate plus a bit extra for grating
  • 0.5 cups boiling water (actually, just under half a cup - 100ml)
  • 0.5 cups heavy cream heavy cream = double cream (UK), thickened cream also works well (Australia)
  • 1 teaspoon vanilla essence (optional)


  • Break the chocolate up into a medium bowl, then melt in the microwave in 30-second spurts*.
  • Add the water little by little, stirring until you have a smooth paste*.
  • Whisk in the cream and vanilla (if using).
  • Pour into shot glasses or similar and let set in the fridge (IMPORTANT: see note!).
  • Just before serving, top each dessert with a splodge of whipped cream and a bit of grated chocolate (if you like).


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.

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.
I used dessert glasses for my chocolate pots, because that's what I had, but shot glasses or even espresso cups work really well.


Calories: 357kcalCarbohydrates: 30gProtein: 2gFat: 27gSaturated Fat: 16gCholesterol: 40mgSodium: 19mgPotassium: 166mgFiber: 2gSugar: 25gVitamin A: 435IUCalcium: 31mgIron: 1.4mg
Tried this recipe?Let me know if you liked it!