Chocolate pots
These chocolate pots are a rich and creamy dessert made with dark chocolate, light sour cream, and egg, baked in a water bath for a smooth texture. Perfect for any chocolate lover, they are easy to prepare and deliciously indulgent.
Cook time 22 min
Prep time 8 min
Ingredients:
1 egg1.50 tbsp all-purpose white wheat flour
1.50 cups light sour cream
1/2 cup milk (1% fat)
1 cup dark chocolate
1 tsp dry cocoa powder
Indulge in the rich and velvety taste of chocolate with this easy-to-make chocolate pots recipe. Perfect for dessert lovers, these chocolate pots offer a luxurious treat that’s sure to impress. Made with simple ingredients like dark chocolate, light sour cream, and a hint of cocoa powder, this recipe promises a delightful experience with every spoonful.
Instructions:
Preheat your oven to 350°F (175°C).
Place the dark chocolate in a heatproof bowl. Melt the chocolate either by using a double boiler method or by microwaving in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
In a medium mixing bowl, whisk the egg lightly. Add the all-purpose flour and whisk until the mixture is smooth and free of lumps.
In a separate bowl, combine the light sour cream and milk. Stir until well mixed.
Add the melted dark chocolate and dry cocoa powder to the sour cream and milk mixture. Stir until the mixture is smooth and uniform in color.
Gradually pour the chocolate mixture into the bowl with the egg and flour mixture. Stir gently but thoroughly to combine all the ingredients into a smooth batter.
Divide the batter evenly among 4 to 6 small ramekins or oven-safe pots.
Place the ramekins in a large baking dish. Fill the baking dish with hot water to reach halfway up the sides of the ramekins, creating a water bath. Carefully transfer the baking dish to the preheated oven.
Bake for 20-25 minutes, or until the chocolate pots are set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or until thoroughly chilled.
Serve chilled, optionally garnished with a dollop of whipped cream or a sprinkle of cocoa powder.
These decadent chocolate pots are a perfect end to any meal. With their rich flavor and creamy texture, they are bound to satisfy any chocolate craving. Enjoy them chilled, with a topping of your choice, and relish in the deliciousness!
Chocolate pots FAQ:
Bake the chocolate pots in a preheated oven at 350°F (175°C) for 20-25 minutes. They should be set but still slightly wobbly in the center.
Store leftover chocolate pots in the refrigerator, covered, for up to 3 days. Note that the texture may change slightly after refrigeration.
You can substitute dark chocolate with milk chocolate, but this will alter the flavor and sweetness. Adjust the sugar if necessary, as milk chocolate is sweeter.
Use 4 to 6 small ramekins or oven-safe pots for this recipe. Each ramekin should hold about 1/2 to 3/4 cup of batter for even cooking.
The chocolate pots are done when they are set around the edges but still slightly wobble in the center. They will continue to set as they cool.
Tips:
- Ensure your dark chocolate is finely chopped for even melting.
- Use a double boiler to melt the chocolate gently without burning.
- Whisk the egg thoroughly to incorporate well into the mixture.
- For a creamier texture, you can substitute light sour cream with heavy cream.
- Allow the chocolate pots to chill in the refrigerator for at least two hours to set properly.
- Top with fresh berries or a dollop of whipped cream to enhance the presentation.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 11g
Carbohydrates 40g
Fiber 7g
Sugar 16g
Fat 36g
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