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Rosemary's Chocolate Pots


Ingredients (serves 6)


  • In a thick-bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before adding the chocolate. Stir in until melted and smooth.
  • Once melted, add strained egg yolks and brandy and stir until smooth. 
  • Pour into individual serving pots – I use espresso cups, which are a perfect size for serving such a rich pudding.
  • If you want to lighten the texture to make it into more of a mousse, then follow the recipe here but fold in 2 stiffly whipped egg whites before pouring into teacup size pots.

Serving Suggestions

These are delicious with Agen prunes soaked overnight in brandy, sliced and served with orange segments (remove all pith and membrane).

Alternatively, serve with fresh raspberries and tuiles or amaretti biscuits.