Chocolate mocha pots Recipe

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Total Time:



plus chilling time



Nutrition per portion

Calories 617 kCal 31%
Fat 56g 80%
  -  Saturates 33g 165%

Triple tested: Coffee and chocolate combine to create a wickedly indulgent dessert. The perfect end to a perfect dinner! Brought to you by Essentials magazine


  • 600ml (1pt) double cream
  • 50g (2oz) coffee beans
  • 2tsp instant coffee granules
  • 100g (4oz) dark chocolate
  • 6 large egg yolks
  • 50g (2oz) caster sugar
  • Crème fraîche or whipped cream and 6 chocolate coffee beans, to serve
  • You will need:
  • 6 ramekins or espresso cups


  • Preheat oven to 150°C (300°F, gas mark 2). Place the double cream in a saucepan and heat gently. Roast the coffee beans in a frying pan for 2 mins to draw out the flavour, then add to the cream.

  • When the cream is hot, but not boiling, remove from the heat, add the instant coffee granules and chocolate and stir until dissolved.

  • Combine the egg yolks, sugar and a pinch of salt and then gradually whisk in the warm coffee cream. Strain, discard the beans and divide among the six ramekins or espresso cups.

  • Put them into a roasting tin and pour in boiling water, just enough to cover them halfway up. Cover with foil and cook for 35 mins. The chocolate should be just set, with a slight wobble in the middle. Remove from the water bath and chill in the fridge for a few hours. Spoon on crème fraîche or cream and top with a chocolate coffee bean and serve.

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Top Tip

Espresso cups are an easy way to serve a dessert and they help keep the portion size down.