Hot Chocolate Pots Recipe

4.95 from 18 votes

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This easy Hot Chocolate Pots recipe is based on the famous Chocohotopots by Nigella Lawson. Deeply dark, decadently gooey and super quick - everyone will love these baked Hot Chocolate Pots

Prep Time10

Cook Time20

Cooling10

Total Time30

Servings:

Author: Marcellina

Ingredients

⅔ cup (4oz/115grams) chopped bittersweet (dark) chocolate
½ cup (4oz/115g) unsalted butter
2 large eggs
¾ cup granulated sugar (superfine or castor)
2 teaspoons vanilla extract
3 tablespoons all purpose flour
pinch salt
½ cup dark chocolate chips

Instructions

Preheat oven to 390ºF/200°C.
Butter four 1/2 cup pots or ramekins.
In a microwave melt the dark chocolate and butter by heating in 20 second burst and stirring between each burst in the microwave. It will only take a minute or so. Set aside to cool to lukewarm.
Using a hand whisk mix in eggs with sugar and vanilla.
Then stir in flour, salt and dark chocolate chips.
Divide the mixture between the 4 buttered pots or ramekins.
Bake for 18-20 minutes. The Hot Chocolate Pots will still be gooey in the middle.
Place each ramekin on a small plate with a teaspoon and serve.
Be careful - these chocolate puddings will be HOT!

Notes

be sure to use a dark chocolate. I like 70% but it's your choice. I wouldn't use less than 60%.
For non dark chocolate lovers - you could try reducing the sugar to 1/2 cup and use a sweeter chocolate.
This is rich, no doubt about it. You can make 6 smaller Hot Chocolate Pots with the same quantity of batter. In this case reduce the cooking time to 16-18 minutes.

Nutrition