Salted Chocolate Pots

Makes 3-4 pots, depending on the size of your ramekins/espresso mugs

These chocolate pots are quick and easy to prepare. You can make them ahead of time and keep them in the fridge for up to 2 days. They make an ideal after dinner treat!


  • 200ml double cream
  • 200g Ooh! Chocolata dark chocolate (70% – 80%), broken up into small pieces.
  • 55g icing sugar
  • 20g unsalted butter, cubed
  • 1 pinch of good quality flaked sea salt
  • A handful of mixed fresh berries (raspberries work particularly well)


  1. In a bowl, add your cubed butter and Ooh! Chocolata dark chocolate pieces.
  2. In a pan, heat the double cream until it reaches a gentle boil. Add the icing sugar to the cream (stirring occasionally) and bring to the boil again.
  3. Once this has come to the boil, pour over the dark chocolate and butter.
  4. Leave this mixture for 1 minute, then stir well with a spatula until you have a smooth silky mixture.
  5. Pour this mixture into 3-4 small pots.
  6. Give each pot a little wiggle to smooth the surface and pop in a fridge for 4-24 hours to firm up.
  7. To serve, finish with a sprinkling of good quality flaked sea salt and fresh berries of your choice.

These little desserts are very rich, so if you’re using larger espresso mugs or ramekins, don’t fill them all the way to the top. A small portion goes a long way!

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