Clara’s Hot Chocolate Pots

A deliciously melt in the mouth chocolate mousse that will add that extra pzazz to any meal. Finish your presentation with this impressively delicious chocolate pot.

What is so intriguing about this dessert is that it has the texture of a mousse and yet they are served warm, straight from the oven. At Dublin Cookery School, the students often choose them as part of the tasting menu on the "pop up" restaurant nights as they are so quick to prepare and the result is amazing. 

  1. Preheat the oven to 160°C, 140°C Fan, 325°F, Gas 3. 
  2. Place the chocolate and water in a heatproof bowl.
  3. Melt in the microwave on 600W for 1 minute and in short bursts after that.
  4. Stir each time you remove the bowl from the microwave.
  5. Alternatively, melt the chocolate in a bowl set over a saucepan of barely simmering water, stirring every so often.
  6. Remove as soon as the chocolate is fluid and allow to cool a little. 
  7. Place the eggs and sugar in a bowl and beat with an electric whisk or in a stand mixer (which will give more volume).
  8. Whisk the eggs until tripled in volume and you reach what is called the ribbon stage (if you lift the beaters and draw a figure of 8 on the surface, it will hold a trail for 10 seconds or more).
  9. Fold a little of the egg mixture into the chocolate.
  10. Pour the chocolate mixture back into the whipped eggs and sugar and fold the two together.
  11. Pour the mixture into the ramekins and fill almost to the top.
  12. The chocolate pots may be made up to this point in advance and refrigerated, covered, for up to 2 days.
  13. Place the chocolate pots in an ovenproof dish and pour boiling water to come halfway up the ramekins.
  14. Place in the preheated oven and cook for 20–25 minutes.
  15. The pots should be soft and mousse-like.
  16. They will also set a little more if left to cool for 5–10 minutes.
  17. Serve while still warm topped with some whipped cream or ice cream.  

Recipe by Lynda Booth from Dublin Cookery School (drawn from her cookbook "From Lynda's Table" printed November 2013 and shortlisted for the World Gourmand Cookbook Awards May 2014).