You’re just 5 minutes and 4 ingredients away from a delightfully simple no-bake chocolate dessert that always impresses. These easy chocolate pots (pots de crème) are rich, silky and perfect to make ahead for dinner parties.
No water baths, raw eggs or complicated whisking—just melt, stir, chill and serve.
Why this is the best chocolate pots recipe
I love simple “cheat” recipes that look impressive but take minutes to prepare. These chocolate pots are one of those gems. They’re quick, fuss-free and consistently delicious.
- Completely no-bake: no cooking except melting chocolate in short bursts and pouring hot water.
- Ready in 5 minutes: no separating eggs or intensive whisking involved.
- Perfect make-ahead dessert: make them hours or even a day before serving.
- Only 4 ingredients: egg-free and naturally gluten-free.
- Velvety, crowd-pleasing texture: rich but not overwhelming—the added hot water lightens the cream requirement while keeping the pots luxurious.
The 4 ingredients
A complete ingredient list with amounts is in the recipe card below; here is a quick summary of what you need.
Chocolate
Use good quality chocolate with at least 40% cocoa solids—60–70% dark chocolate gives the most luxurious flavour. I like a 2:1 mix of dark to milk chocolate, but all dark or all milk works too. Flavoured chocolates (mint, orange) are fine. Avoid white chocolate for this exact ratio; it needs a different method.
Boiling water
Just under half a cup (about 0.4 cup or 95 ml). It seems like a lot at first, but it’s crucial to achieve the smooth, pudding-like texture—trust the process and stir until glossy.
Cream
Use double cream (UK) or heavy cream (US). In Australia, thickened cream works well and helps them set faster. For a dairy-free option use coconut cream. For an indulgent twist, you can add a splash of an alcoholic cream like Baileys.
Vanilla or other flavouring (optional)
One teaspoon of vanilla extract is enough. Alternatively try mint, orange or a teaspoon of instant coffee added to the boiling water for a different note.
How to make them
This method is inspired by a classic Green & Black’s recipe but simplified and updated to be exceptionally easy and reliable.
Five steps, five minutes:
Step 1: Break the chocolate into a medium bowl and melt in the microwave in short bursts (about 1½–2 minutes total).
Step 2: Stir in just under half a cup of boiling water. The chocolate may seize and look grainy at first—keep stirring until smooth.
Step 3: Whisk in just under half a cup of double/heavy cream and the vanilla or chosen flavour.
Step 4: Pour into small glasses, espresso cups or ramekins.
Step 5: Chill in the fridge until set—ideally at least a few hours or overnight.
They’re ideal for making in the morning for an evening dinner or the night before. Keep them covered in the fridge for up to a week.
What they taste like
These chocolate pots are rich and silky—think chocolate ganache transformed into a spoonable custard. The texture is between thick and soft pudding; thickness will vary slightly with the chocolate and cream you choose, but either way they taste indulgent.
Variations
Keep them plain or customise the flavour with small additions:
- Peppermint extract or mint-flavoured chocolate
- Orange zest or orange-flavoured chocolate
- Instant coffee stirred into the boiling water for mocha notes
- A pinch of sea salt for contrast
If you prefer white chocolate, use a specific white chocolate pots de crème method (ingredient ratios differ).
How to serve them
When set, grate a little reserved chocolate over each pot or dust with cocoa powder. For special occasions, top with a dollop of whipped cream, fresh berries or a piece of shortbread. Serve in small portions—these are rich.
What people say and FAQ
Readers love this recipe. Here are a few common questions and helpful tips to ensure success every time.
Recipe FAQ — key points
- Which chocolate? Good quality dark or a dark/milk mix with at least 40% cocoa; 70% yields a deeper flavour.
- White chocolate? Use a dedicated white chocolate recipe—ratios differ.
- Not setting? Thickness varies by chocolate and cream. If thin, chill longer—overnight is best.
- Too thick? Let the pots sit at room temperature briefly before serving to soften slightly.
- Which cream? Double/heavy cream or thickened cream; coconut cream for dairy-free.
- Last-minute for guests? Make earlier in the day or the night before. If pressed for time, you can freeze for an hour or two to speed setting.
- Can you freeze them? Yes—cover tightly and freeze up to a month. Defrost in the fridge overnight.
Try them—you’ll amaze guests without spending hours in the kitchen.
More recipes using double cream
If you have leftover cream, these recipes are great options:
- 15-minute creamy pesto chicken
- Creamy garlic parmesan potatoes (dauphinoise)
- 6-ingredient mini quiche Lorraine
- White chocolate baked cheesecake
More impressive but easy desserts
- 5-minute chocolate banana ice cream (nice cream)
- 6-ingredient gooey Swedish chocolate cake (kladdkaka)
- Angel food cake with strawberries or strawberry brownies when berries are in season
- Easy magic lemon pudding or chocolate self-saucing pudding
- Gluten-free one-bowl brownies
Easy Chocolate Pots (5-Minute Recipe!)
Ingredients
- 7 ounces chocolate (save 1 piece to grate over at the end)
- 0.4 cups boiling water (just under ½ cup or 95 ml)
- 0.4 cups heavy cream (just under ½ cup or ~95 ml)
- 1 teaspoon vanilla essence (optional)
To serve (optional)
- Whipped cream
- Fancy shortbread
Instructions
- Break all the chocolate except for one reserved piece into a medium bowl. Melt in the microwave in 30-second bursts until smooth (about 1½ minutes).
- Add the boiling water gradually, stirring until the chocolate becomes a smooth paste.
- Whisk in the cream and vanilla (or other flavouring).
- Pour into shot glasses or small cups and chill in the fridge until set (at least 6 hours or overnight). If very firm, let sit at room temperature briefly before serving.
- Just before serving, finely grate the reserved chocolate over each pot. Add a dollop of whipped cream if desired.
Notes
Adapted from an original Green & Black’s recipe.
Melting the chocolate
Melt in short microwave bursts (30 seconds at a time) or over a bowl set above simmering water—don’t let the bowl touch the water.
Adding the water
The mixture may seize and look grainy when you add hot water—keep stirring until it smooths out.
Setting time
These often need several hours in the fridge to set properly; overnight is ideal. Results vary slightly depending on chocolate and cream—if too firm, let them warm up a little before serving.
Cream and chocolate choices
Use double/heavy cream and good quality chocolate (40%+ cocoa). Milk chocolate with low cocoa may need slightly less water or cream. Coconut cream works for a dairy-free version.