Easy Chocolate Pots For Two
This post contains affiliate links. Please read my disclosures.
These silky Chocolate Pots are an incredibly simple yet luxurious treat which is perfect as a decadent no-bake dessert for two. These creamy chocolate ganache pots are nestled on a bed of fresh fruity raspberries which cut delightfully through the richness.
A little touch of chocolate is exactly what I crave after a meal. Just a few spoonfuls of something darkly rich, intense and not too sweet. Our favourite local restaurant just offers a little saucer of ganache as part of the dessert menu and despite knowing how easy it is to make at home (and I often do) I order it every time.
I scaled the recipe right down here so you have something small and perfect for Valentine’s / Galentine’s or a lovely little dinner at home for two. You probably don’t want to be fussing over a large chocolate tart or cake with a load of leftovers if there’s just the two of you. These Chocolate Pots take no time to make but they feel restauranty and very special.
It's a quick no-bake under-15 minute recipe made with only 6 ingredients, no-bake, egg-free recipe which is also easy to make vegan/dairy-free. Plus we’ll discuss how you might want to customise it with different flavour variations or alternatives to nestle at the bottom of the pot.
Why You’ll Love These Chocolate Pots
- Smooth, rich, creamy, decadent and deep intense chocolate flavour.
- Ideal dessert for two which is also very easy to scale up for more people.
- Simple no-bake recipe which takes under 15 minutes. You can chill or actually you can eat straightaway for the creamiest texture.
- Customisable with different flavours and alternative sauces at the bottom of the pot.
Ingredients Needed
Chocolate. We’re using 70% dark chocolate here. A bar of your favourite good quality supermarket chocolate works just fine but I like to use Callebaut dark chocolate chips due to the superior flavour. You could also use a 50-60% dark chocolate to make an even creamier and slightly sweeter ganache.
Double Cream. Ideally you need the fat content of your cream to be at least 30% fat content for a stable ganache. This means double cream is perfect to use for this recipe. However, whipped cream works well too, the ganache will just be a little lighter. You can swap for heavy cream.
Golden syrup. This isn’t just used for sweetness but provides a lovely shine and stability to the ganache. You can swap for liquid glucose or corn syrup.
Vanilla extract. We add it here for flavour but you can substitute for a little rum, brandy or liqueur of your choice.
Salt. I need salt with my chocolate, it’s just a fact. I use kosher salt here (and for all my baking) as it has a soft gentle flavour.
Fresh raspberries. We just muddle a few fresh raspberries at the bottom of these chocolate pots to cut through the richness and add a fruity layer. I have also made these Chocolate Pots with my homemade orange curd and they were a glorious alternative.
How To Make Chocolate Pots For Two
For full recipe instructions go to the recipe card at the end of this post.
Divide raspberries between the bottom of two small glasses, crushing them lightly.
Place small pieces of chocolate into a heatproof bowl. Pour the cream, the golden syrup and the salt into a medium sized saucepan. Heat very slowly and gently, stirring so the syrup and salt melt. Pour the cream over the chocolate to melt.
Rest for 3-5 minutes then stir from the centre or the bowl to the outer until the chocolate ganache has emulsified and is smooth and glossy.
Stir in the vanilla extract then pour the ganache divided equally into the glasses on top of the raspberries.
Tips & Troubleshooting
I used 130ml Duralex glasses for this recipe.
Allow the finished Chocolate Pots to rest at room temperature for about 15-30 minutes to softly set for a really soft and creamy dessert.
Or you can chill the pots to serve later if you like, but bring up to room temperature to serve.
Decorate the chocolate pots with flaked sea salt, chocolate curls, mint leaves or some freeze-dried raspberries just before serving if you like.
FAQs
You can make the chocolate pots a day or two ahead of when you want to serve them. Store them ready made in their pots for up to two days but bring up to room temperature before serving.
Use the best quality dark chocolate you can. The flavour of your chocolate will reflect in the truffles. I love using 70% Callebaut dark chocolate chips for special occasions. However, you can use your favourite bar of supermarket chocolate. I have experimented with Sainsburys and Waitrose own brand and they both work well.
Make sure to choose a good quality dairy-free dark chocolate. You can choose either a plant-based double cream or coconut cream (not coconut milk) and the recipe works just fine.
If you want your chocolate pots to be firmly set then chill in the fridge for 1-2 hours. If they are still too soft for you then next time try using less cream in the recipe as this is what creates the soft texture
Flavour Variations
Infuse the cream. You can infuse the cream with flavour before you even get started. Make sure the flavour you add is not water-based as this will mess with the emulsion of your ganache. Try adding a cinnamon stick or other spices, black pepper or orange zest.
Booze. Add about 2 teaspoons of brandy, rum, Cointreau, Amaretto or Frangelico to the ganache instead of the vanilla for more sophistication.
Extracts. Add just a drop of peppermint extract, orange extract of almond extract to the ganache at the end.
Alternative Bottom Layers
The crushed raspberries option is classic and easy, but to go the extra mile you might like one of these different bases beneath your chocolate pots.
Orange curd. When I first developed this recipe it was because I wanted to make use of some homemade orange curd. Oh my goodness this is incredible. You just need a tablespoon per chocolate pot so if you love orange then this is a great choice and the creamy textures marry perfectly.
Salted caramel. I think they sell something similar in the Gu dessert range and it’s lovely. You can either make up your own batch of salted caramel which you then need to chill or you could cheat and use a jar of dulce de leche since you only need about 2 teaspoons per pot.
Cherry compote. You can make it fresh but Bonne Maman’s cherry compote is really nice at the bottom of these pots.
What to Serve Alongside
These no-bake Chocolate Pots are perfectly delicious to eat by themselves but to make them even more like a restaurant dish you might like to serve them alongside a little something too.
- A quenelle (i.e. a spoonful but fancier term) of crème fraiche.
- Shortbread Biscuits.
- Almond Tuile. These are very quick and easy to make as well and what I usually serve with my Chocolate Pots (as per the images here).
- For visual presentation you can garnish with chocolate curls, orange zest, mint leaves, flaked sea salt or a little drizzle of extra virgin olive oil.
More Easy Chocolate Desserts You’ll Love
These Chocolate Truffles are a simple affair. We’ll make a creamily smooth dark chocolate ganache and handroll it to create rich melt-in-the-mouth truffles. You can flavour the ganache itself or roll the truffles in a variety of coatings.
This Flourless Chocolate Cake is an incredible recipe to have up your sleeve and I love to serve it when I have guests coming over as it’s easy to make ahead of time. It suits gluten-free dietary requirements as there is no flour at all and can easily be made with dairy or dairy-free ingredients.
This Blond Chocolate Mousse is rich and indulgently whipped through with peanut butter. Perfect for lovers of all things peanut butter and butterscotchy. A very fancy chocolate mousse which is definitely destined for special occasions.
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Easy Chocolate Pots For Two
Ingredients
- 40 g fresh raspberries
- 50 g chocolate
- 1 teaspoon golden syrup
- ¼ teaspoon kosher salt
- 100 g double cream
- ¼ teaspoon vanilla extract
- Chocolate curls to decorate - optional
Instructions
- Take two small glasses (the ones I used are 130ml) or ramekins and divide the raspberries between the bottom of each one.
- Muddle the raspberries together with a pestle (from a pestle and mortar) or a muddler until the raspberries are a little crushed but not liquid. Set aside whilst you prepare the ganache.
- Place finely grated or chopped chocolate into a heatproof bowl.
- Pour the cream, the golden syrup and the salt into a medium sized saucepan. Heat very slowly and gently, stirring so the syrup and salt melt.
- The cream should just come to a gentle simmering boil so you are starting to see bubbles on the surface but don’t allow to boil properly.
- Remove from the heat then immediately pour the cream over the chocolate. Make sure the chocolate is completely submerged into the cream by poking down if necessary. Rest for 3-5 minutes.
- Stir from the centre or the bowl to the outer until the chocolate ganache has emulsified and is smooth and glossy.
- Finally add and stir in the vanilla extract.
- Pour the ganache divided equally into the glasses on top of the raspberries. Gently swirl the top of the ganache to look attractive.
- Allow the Chocolate Pots to rest for about 15-30 minutes for a really soft and creamy dessert. You can chill the pots to serve later if you like. Allow the pots to be served at room temperature.
- Decorate the chocolate pots with flaked sea salt, chocolate curls, mint leaves or some freeze-dried raspberries just before serving if you like.
