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
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 1/2 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.