Mini Chocolate Pots

Catherine’s Farmhouse Kitchen: Quarantine Edition


Mini Chocolate Pots

Serves 4 (ramekins) or 8-10 (espresso cups)


  • 3.5 oz Butter
  • 7 oz Dark Chocolate
  • 4 tbsp Ground Almonds plus extra for dusting
  • 2 med Egg Yolks
  • 2 Eggs
  • 4 tbsp Caster Sugar
  • Zest of 1 Orange
  • Icing Sugar to Dust
  • Raspberries and Mint to serve
  • Powdered Sugar to garnish


  • Heat oven to 350F.
  • Butter 4 large ramekins / coffee cups and dust for ground almonds.
  • Melt the butter and chocolate in a bowl over simmering water (bain-marie).
  • Whisk the egg yolks, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and orange zest.
  • Divide the mixture between the ramekins.
  • The pudding can be prepared up to 4 hours before hand and kept in the fridge.
  • If cooking from cold, give them 2 -3 minutes extra.
  • When the puddings are cooked, garnish with raspberries, fresh mint and powdered sugar. Serve when slightly cooled.