Chocolate pots are a rich, creamy dessert with a silky texture and intense chocolate flavor. Made with simple ingredients and no eggs, this easy chocolate dessert is smooth, indulgent, and perfect for any occasion.
Why You’ll Love These Chocolate Pudding Pots
- Made with only 6 ingredients.
- This easy, no-bake chocolate dessert recipe will take just 5 minutes.
- It can be prepared ahead of time.
- It is egg-free and gluten-free.
- This elegant dessert is perfect for special occasions such as Valentine’s day, Mother's day and Christmas.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Chocolate: I highly recommend using dark chocolate with 70% cocoa. You may use 50% cocoa if you want it sweeter. However, use the best quality chocolate you can get; the higher the quality, the better the results you will get.
- Cornstarch: Also known as cornflour. This is mainly used as a thickening agent. It helps the combined ingredients to have a thick, custard-like texture.
- White sugar (granulated): This is the main sweetening agent I use for this dessert.
- Milk: I highly recommend using whole milk because it adds a richer and creamier texture to this dessert.
- Butter: It adds a silky texture and good flavor.
- Vanilla extract: It gives the chocolate dessert its delectable aroma.
- Whipped cream and cocoa powder (Optional): I used whipped cream and cocoa powder as toppings for the dessert.
How to Make Chocolate Pots?
One: In a medium saucepan, mix chopped chocolate, sugar, milk, and cornflour over medium-low heat until the chocolate melts and the mixture thickens.
Pro Tip: Make sure that you are melting the chocolate on low-medium heat, so you don’t burn it.
Two: Add the butter and vanilla extract and stir until combined.
Pro Tip: I highly recommend stirring constantly to prevent the chocolate and other ingredients from sticking to the bottom of the pan.
Three: Divide the pudding evenly between 4 serving glasses or small cups and refrigerate for 1-2 hours before serving.
Four: Top with whipped cream and a sprinkle of some cocoa powder, then serve.
Storage
Fridge: you can keep the chocolate pots in the fridge. Just make sure to cover the pots. This dessert will be good for 4 to 5 days.
Make ahead: you can also make this dessert ahead of time. For best results, you can keep this in the fridge for about a day or two before serving.
Troubleshoot FAQs
It might be that you’re using dark chocolate with 90% cocoa. It could also be that your chocolate is burned, make sure to heat the chocolate in low to medium heat.
You may add less cornstarch or more milk than the proper amount, which will cause your dessert to be runny.
You added more chocolate in your mixture.
More Chocolate Recipes
Chocolate pots
Equipment
- Saucepan
- Measuring spoons
- Measuring cups
Ingredients
- 150 g dark chocolate , roughly chopped
- 2 tablespoon cornstarch
- ⅓ cup granulated sugar
- 2 cups whole milk
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- whipped cream , topping
- pinch of cocoa powder , topping
Instructions
- In a saucepan, mix chocolate, sugar, milk and cornflour over medium heat until the chocolate melts and the mixture thickens.150 g dark chocolate, 2 tablespoon cornstarch, 2 cups whole milk, ⅓ cup granulated sugar
- Add the butter and vanilla extract, and stir until combined.2 tablespoon unsalted butter , 1 teaspoon vanilla extract
- Divide the pudding evenly between 3 serving glasses and refrigerate for 1-2 hours before serving.
- Top with whipped cream and sprinkle some cocoa powder on top, then serve.whipped cream, pinch of cocoa powder
Frances says
Can i use oat milk in making this recipe?
Radwa says
Yes, you can.
Clementine says
Wow! Looks delicious. I will try this recipe this weekend.