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Eggless chocolate pots de crème

Luscious eggless chocolate pots, that are rich, decadent and creamy! I topped mine off with whipped cream and chocolate curls, but you can add fresh fruit, berries, cookie crumbles… the possibilities are endless! 


  1. 200 g of chocolate. I used 54.5% @callebautindia chocolate.
  2.  95 g of boiling water
  3. 1 tsp vanilla extract
  4. 120 ml double cream or whipping cream

Optionally, whipped cream, chocolate shavings to decorate


  1. Melt the chocolate in 30 second intervals until it is completely smooth
  2. Whisk in the hot water. The chocolate might seize up, but continue to stir and it will smoothen out.
  3.  Once well combined, whisk in the double cream/heavy cream.
  4. Divide the mix into serving bowls, cover with cling film and refrigerate for 2-6 hours.
  5. Optionally, add on a dollop of whipped cream and chocolate curls before serving!

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