Chocolate Pots

Recipe by
Simon Johnson




  • Chocolate Creme

  • 250 g Guanaja 70% Chocolate Block
  • 750 ml Meander Valley Double Cream
  • 3 tbsp Chambord Liqueur, or similar
  • 1.5 tbsp Madagascar Bourbon Pure Vanilla Bean Paste
  • To serve

  • Individual glass jars, or ramekins, approx 100ml each
  • Lyo Frambuesa, Freeze Dried Raspberries, to garnish
  • Toasted Coconut Chips, to garnish


    Chocolate Creme

  1. Place a large heat proof bowl over a pan of simmering water, making a Bain Marie
  2. Break the Guanaja 70% Chocolate Block into smaller pieces and place into the bowl to melt
  3. Add the cream and stir the chocolate & cream over a gentle heat until combined
  4. Remove from the heat and add the Chambord liquor & vanilla bean paste, stir to combine
  5. Spoon carefully into individual serving bowls and rest in the lower half of fridge for 1hr or until set
  6. To serve

  7. Gently crumble freeze dried raspberries over the top of the chocolate pots. Add the toasted coconut chips to garnish too.

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