Easy Chocolate Pudding

Name: Hot Chocolate Pots Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ⅔ cup (4oz/115grams) chopped bittersweet (dark) chocolate; ½ cup (4oz/115g) unsalted butter; 2 large eggs; ¾ cup granulated sugar (superfine or castor); 2 teaspoons vanilla extract; 3 tablespoons all purpose flour; pinch salt; ½ cup dark chocolate chips

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This Hot Chocolate Pots recipe is deeply dark, richly decadent and very, very delicious!

But what you'll love best is how easy these Hot Chocolate Pots are to make.

Close up of a spoonful of gooey baked chocolate pudding

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Quite a few years ago, I saw this Hot Chocolate Pots recipe on television. Nigella Lawson was cooking on the Oprah Winfrey show and called these delicious puddings, Chocohotopots. So, I quickly jotted the recipe down and have been making it ever since. It was only when I checked Nigella's cookbook Feast, that I realised I had been making them a little differently

Table of Contents

1 Why is this recipe better?
2 Instructions
3 FAQ's
4 Recipe
5 Hot Chocolate Pots Recipe

Why is this recipe better?

What makes my Hot Chocolate Pots recipe so much better is two teaspoons of good vanilla extract, a pinch of salt and the big one - dark chocolate chips. That's right. It's that simple. Vanilla and salt bring out all the flavors in a sweet recipe. BUT it's the dark chocolate chips that really make eating this pudding so wonderful. Just imagine - melted, dark chocolate in every mouthful of gooey pudding! Yes, it's very good!

Four baked chocolate puddings, with spoons on a raffia mat viewed from above

Instructions

If you are anything like me, you'd be happy to have less washing up. This Hot Chocolate Pots recipe uses just one bowl.

Melt the chocolate and butter in a heat proof bowl.
Allow to cool to room temperature.
Whisk eggs, sugar and vanilla into the cooled chocolate mixture.
Finally stir in flour, salt and chocolate bits

All in the same bowl. So easy!

Scraped bowl, whisk and spoons after preparing chocolate pudding recipe viewed from above

FAQ's

Can this recipe be made ahead?

Absolutely! I often prepare this Hot Chocolate Pots recipe up to Step 6 (that is before baking) while I'm making dinner and let them sit on the kitchen bench until dinner is ready. Then while we eat, I pop them into a preheated oven.

What about making this Hot Chocolate Pots recipe the day before?

Making these Chocolate pots the day before is easy. Just as I said previously, prepare the pots up to Step 6 (that is just before baking). Place the pots on a tray, cover the whole lot in plastic wrap and keep in the refrigerator overnight. The next day, remove the unbaked Hot Chocolate Pots from the refrigerator 30 minutes before baking (or when you start preheating your oven) to bring the pudding back to room temperature. Then go ahead and bake as per the recipe.

What about using milk chocolate?

Once you start making this Hot Chocolate Pots recipe, you are going to get requests for more. Yes, it is that good! By now you know I love dark chocolate - there's my fantastic brownie recipe, Italian Hot Chocolate and my gluten free chocolate and almond cake just to name a few, so I won't recommend this recipe to be made with milk chocolate. I think it's way to sweet - I have tested it and am not happy with the results. However, you may like to try reducing the sugar to ½ cup if you insist on using milk chocolate.

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Recipe

Hot Chocolate Pots Recipe

This easy Hot Chocolate Pots recipe is based on the famous Chocohotopots by Nigella Lawson. Deeply dark, decadently gooey and super quick - everyone will love these baked Hot Chocolate Pots

4.95 from 19 votes

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Prep Time: 10

Cook Time: 20

Cooling: 10

Total Time: 30

Servings:4

Author: Marcellina

Ingredients

▢ ⅔ cup (4oz/115grams) chopped bittersweet (dark) chocolate
▢ ½ cup (4oz/115g) unsalted butter
▢ 2 large eggs
▢ ¾ cup granulated sugar superfine or castor
▢ 2 teaspoons vanilla extract
▢ 3 tablespoons all purpose flour
▢ pinch salt
▢ ½ cup dark chocolate chips

Instructions

Preheat oven to 390ºF/200°C.
Butter four ½ cup pots or ramekins.
In a microwave melt the dark chocolate and butter by heating in 20 second burst and stirring between each burst in the microwave. It will only take a minute or so. Set aside to cool to lukewarm.
Using a hand whisk mix in eggs with sugar and vanilla.
Then stir in flour, salt and dark chocolate chips.
Divide the mixture between the 4 buttered pots or ramekins.
Bake for 18-20 minutes. The Hot Chocolate Pots will still be gooey in the middle.
Place each ramekin on a small plate with a teaspoon and serve.
Be careful - these chocolate puddings will be HOT!

Notes

be sure to use a dark chocolate. I like 70% but it's your choice. I wouldn't use less than 60%.
For non dark chocolate lovers - you could try reducing the sugar to ½ cup and use a sweeter chocolate.
This is rich, no doubt about it. You can make 6 smaller Hot Chocolate Pots with the same quantity of batter. In this case reduce the cooking time to 16-18 minutes.

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Nutritional Estimate Per Serving

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

Hot Chocolate Pots

Why is this recipe better?

Instructions

FAQ's

Recipe