pots au chocolat

Oh. My. I actually think I might be chocolate-d out for once in my life. I can’t tell you how many times I’ve made these and then eaten them. Serious chocolate overload. You know when you make something repeatedly, again and again, because you just want to get it perfect? Well this was definitely one of those recipes.

When I decided to create these, I was looking to make something rich and indulgent (as always), that felt like I was diving into a bowl of ganache with every mouthful. I’ve got to say, pots au chocolat have always been my favourite chocolate dessert. I simply adore their silky smooth texture, and the way they carelessly melt away in your mouth. Their depth of flavour creates the ultimate treat, which you only need a mouthful of to be uplifted into a cocoa haven. So due to this, when it came to making this ganache, I had definitely set myself some high standards.

That being said, all of the effort and repeated attempts to get this right were worthwhile in the end. Eventually, I got my ganache-y texture right, and made my deep, dark dessert that I had always dreamt of.

As it’s such a rich, sweet, creation, I then decided that it needed to be paired with something light, and I developed a raspberry coulis. It’s fruity, slightly bitter and refreshing taste paired perfectly with the chocolate, and is so simple to make. It only has three ingredients, and you can make it while the ganache sits in the fridge! I even think this dessert would pair well with my Vanilla Crème too.

To serve as small portions, I pour mine into shot glasses alongside the coulis. That way, you can enjoy the dessert in just the right amount per person, and then add in the coulis as you eat it to balance the flavours for yourself.


If you’re a chocoholic like I am, I hope you fall in love with this recipe as much as I did. Enjoy!


pots au chocolat

serves 4-5


for the pots au chocolat:

30g cacao/cocoa butter

1 tbsp Tiana’s cooking coconut butter

1/2 cup + 2 tbsp (155ml) rice milk

1/3 cup (50g) cashews

1/4 tsp vanilla powder

pinch of salt

1/2 cup (75g) coconut sugar – I used Coconut Merchant

2 tbsp cocoa powder

2 tbsp cacao powder


for the raspberry coulis:

1 cup (145g) raspberries

1/3 cup (80ml) water

1 tbsp coconut sugar – I used Coconut Merchant



1. Firstly, prepare the pots au chocolat. Begin by adding the coconut butter and cacao butter into a pan on a low heat for about a minute or so, to melt. Then when this is done, pour them into a blender with the rice milk, cashews, vanilla and salt. Blend into smooth, creamy consistency.

2. Next, pour the coconut sugar into a pan, followed by the cashew cream mixture. Place onto a low-medium heat, and stir together until a caramel consistency has formed, allowing it to bubble slightly and thicken. (The time depends on the size of the pan you use – I used a small pan, which was filled up more, so it took 5 minutes to get this consistency. If you use a larger pan, it’s likely to take less time, closer to 3 minutes. Watch the consistency as you go, and remove it from the heat when a foamy/fluffy/caramel consistency forms).

3. When this is done, remove the caramel from the heat and pour it back into your blender. Then, add the cocoa powder and the cacao powder and blend until smooth. Lastly, pour the mixture into shot glasses, and move into the fridge to set for about 2 hours – until their tops appear firm.

4. While the chocolate mixture sets, prepare the coulis. Firstly, add the raspberries and water into a blender and blend until smooth. Then, transfer the mixture from the blender and pour onto a sieve on top of a pan. Using a spoon, strain the mixture, pushing the smooth liquid through the sieve and into the pan. Then, when this is done, add in the coconut sugar and place onto a low-medium heat.

5. Stir the mixture together and heat through for about 10 minutes, until thickened. Then remove the coulis from the heat and pour it into a jug. Transfer the mixture into the fridge to cool until serving with the dessert.

6. When the pots have set, remove them from the fridge and serve with the coulis. Enjoy! (The longer you leave the pots to set, the firmer they will become, leave them for at least 5 hours/overnight for a firmer, truffle like consistency.)


pots au chocolat pots au chocolat pots au chocolat


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  1. Wow, that looks massive!! How many attempts did you need to get it right then? Unfortunately I’m not a patient person when it comes to cooking, haha

  2. I know how you feel, Harriet! I was cake-d out a few weeks ago from all the cake testing I did, lol. Chocolate is my weakness and these looks so luxuriously creamy and delicious. I love how they contain healthy ingredients too! This is now on my short list of “must-makes!” 🙂

  3. Well I’m glad you perfected this recipe for us!! 🙂 But I so know how you feel … I get burned out on things after making them too often! These do sound lovely!!

  4. Well they look absolutely perfect to me! I sure know that feeling though, sometimes I feel like I’ve taste tested something so many times I feel like I can’t even taste it anymore! That’s when I call in a few extra taste testers to help 😉 Your photos are so pretty!

  5. Great idea, pairing it with raspberry. I’m a serious chocolate lover so I’m going to have to try this Pots Au Chocolat recipe, can’t wait to see if mine looks half as good as yours does.

  6. I love pots de creme au chocolat, and yours looks simply divine! I can tell it’s rich and oh-so-chocolate-y from the color, which is magnificent! What a treat! Other people don’t understand the idea of being “chocolate’d out” but us food bloggers do, so I feel you, deary! XO

  7. Chocolate + raspberry has got to be one of my favorite chocolate-with-something combinations! There’s just something so magical about it! <3 This looks so deliciously decadent! *-* I wish I could grab one off the screen…

  8. Oh yes, I’ve done that many of times where I test a recipe so much that I never want to see it again by the time I’m done, lol. But at least those of us on the receiving end get to enjoy the perfected result! They look so silky and delicious!

  9. Oh Harriet, you and I both are gigantic chocolate lovers! These look just gorgeous, rich, heavenly….everything a dessert should be! I want one RIGHT NOW, haha! They look so beautiful topped with the raspberries and the raspberry coulis you made…such a lovely idea! I make a similar glaze for my raw chocolate brownies and raspberries really go great with chocolate. Beautiful recipe Harriet!

    I was content with my life up until this point — then I saw this Chocolat.
    And then I’m thinking, boy have I been missing out in life
    It’s time to retire in shame.
    Only to indulge in your delicious chocolat creation.
    I wish the Internet had Taste Downloads. I’ll download the taste of this chocolat from your blog and finish it right now!

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