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    • They are so smooth, silky and very rich so small servings are vital.  I use my little Duralex espresso glasses which are an ideal size and you can make them the day before and have them in the fridge which is perfect for parties or supper guests.  I make variations of these pots all the time Jamie’s classic recipe is below however my children devour these pots so I omit the brandy and use 3 tablespoons of espresso made using my Alessi coffee pot using the 1942 blend.  If for adults you can use both the espresso and brandy the espresso adds a certain richness to pots and dare I say it makes them even better? 

    For the ones pictured I used hazelnut dark chocolate to add a little texture.  

    Once the pots are set I like to paint edible glue on the rim of the glass then dip it in gold edible glitter which adds a bit of sparkle to our Christmas party. 

    Jamie says this serves 6 but using the duralex glasses I usually get 8 or 9 using this recipe and as they are so rich that is plenty per serving. 


    You will need...

      300ml single cream  
      200g quality dark chocolate (70%)  
      2 large egg yolks
      3 tablespoons brandy, the best you can get
      3 tablespoons of espresso/moka pot 1942 blend Coffee
      20g unsalted butter

    Method...

    1. In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. 
    2. Remove and set aside for 1 minute and allow to cool slightly. Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
    3. Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
    Espresso Chocolate Pots
    ← Tequila Espresso Martini
    Christmas Spiced Chocolate Orange Cake →

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