Mexican chocolate pots recipe

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Double the chocolate flavour of your favourite mousse with this recipe for gooey Mexican chocolate pots, which uses cinnamon and a pinch of chilli to make it more chocolatey


  • 175g (6oz) plain flour
  • 200g (7oz) sugar
  • 8tbsp unsweetened cocoa powder
  • 2tsp baking powder
  • 1/4tsp crushed chillies
  • 1tsp cinnamon
  • 1/4tsp sea salt, ground
  • 125ml (4fl oz) milk
  • 4tbsp oil
  • 250ml boiling water
  • 300ml (1/2 pint) double cream
  • 50g (2oz) icing sugar
  • 1 vanilla pod or 2tsp vanilla essence


  • Pre-heat the oven and a baking sheet on a tray at 180ÂșC/350F/gas 4.

  • Grease 8 ramekins with oil, then add a little flour to each one, shake to coat the inside of the ramekin, then discard the flour. This stops the cakes from sticking.

  • Mix the flour, 125g (5oz) sugar, 4tbsp cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl. Stir in the milk and oil, and mix in to a stiff batter.

  • Spoon evenly into the prepared ramekins.

  • Then mix the remaining sugar and 2tbsp cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin.

  • Spoon 2tbsp boiling water into each cup, do not stir – this helps to cook the chocolate pots.

  • Bake on a pre-heated baking sheet for 20 mins, or until the top is dry to the touch. Cool slightly before serving.

  • While they cool, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until you get soft peaks.

  • Add the remaining 2tbsp of cocoa powder and the vanilla essence or the seeds from the vanilla pod and beat until stiff.

  • Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon.

Top tip for making Mexican chocolate pots

If you use coffee cups to cook these chocolate cups make sure they're oven-proof

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