Chocolate Pot With Shortbread Biscuits

The paste before adding the milk/cream mixture
The chocolate pots
I uses a spoon-shade biscuit cutter for these; the
                pieces on the left are my misshapes
Out of the oven

Originally from: Nigella Express (Budino Di Cioccolato, page 311) and, for the shortbread, Delia Smith's Illustrated Cookery Course (page 505).

Notes: since the chocolate pot recipe will leave you with egg white it would make sense to serve this with macaroons; however, I prefer shortbread, especially as a I now posses a spoon-shaped biscuit cutter (allow three spoons per person).  You won't be able to tell the difference between the lactose-free and the lactose-included versions.  The small amount of sherry really does make a difference.  One more thing: though it looks complex, this recipe is actually pretty quick and easy; provided you leave enough time to let it cool (an hour would do) before dessert time you can make it during your normal dinner preparations.


Sufficient for four brim-full ramekins of chocolate pot.

For the chocolate pot:

For the shortbread biscuits:


For the chocolate pot:

  1. Boil a small amount of water in a kettle.
  2. While the water is coming to the boil, mix the milk and cream together in a bowl and put it in the microwave on half power for 1 minute to warm up.
  3. Put the sugar, cornflour and cocoa powder into a saucepan along with 2 tbsp of the boiling water and mix into a paste.
  4. Whisk in the egg yolks.
  5. Mix in the warmed milk and cream mixture, the vanilla extract and, optionally, the sherry.
  6. Heat on a lowish heat, stirring often, until the mixture thickens to an almost mayonnaise-like consistency; this might take a while.
  7. Remove from the heat and mix in the chocolate so that it all melts.
  8. Pour into ramekins and cool in the fridge (though remove from the fridge well before serving).

For the shortbread:

  1. Pre-heat the oven to 150 C.
  2. Beat the butter with the sugar (a food mixer is easiest for this; it needs to be beaten until it turns quite pale).
  3. Add the flour and continue beating, finishing off with your hands to form a dough.
  4. Dust a board with caster sugar and then roll out the dough to ~5 mm thick.
  5. Cut the dough into fingers (in the pictures above I used a spoon-shaped biscuit cutter) and dust the tops with more caster sugar.
  6. Place on a greased baking tray and cook for 20 minutes.
  7. Leave the fingers on the baking try for 5 minutes, after which they can easily be slid off.

Back to Meades Family Homepage