Recipe: Pot Au Chocolat


An impressive looking dessert with perhaps two of the best flavours that the French love to combine with chocolate... coffee and hazelnut!


  • 75 g vanilla sugar
  • to serve double cream, whipped
  • 500 ml whole milk
  • 2 tsp granulated coffee
  • 50 g salted butter
  • 100 g roasted shelled hazelnuts, chopped
  • 1 tsp Cocoa
  • 1 Other egg yolk
  • to decorate whole coffee beans (optional)
  • 25 g plain flour
  • 50 g 85% dark chocolate
  • 2 Other eggs
  • 75 g soft brown sugar
Preheat the oven

Step 1

Preheat The Oven

Preheat an oven to 160°C.

Dissolve the chocolate

Step 2

Dissolve The Chocolate

Heat the milk in a pan until almost boiling. Snap in the chocolate, cocoa and coffee and stir to dissolve and melt.

whisk the sugar & eggs

Step 3

Whisk The Sugar & Eggs

Whisk the sugar into the eggs and extra egg yolk in a bowl, then pour over the hot coffee chocolate cream, whisking continuously.

Fill the ramekins

Step 4

Fill The Ramekins

Fill 6 ramekins with the mixture and transfer them to a deep roasting tin with a clean tea towel on the base and enough hot water poured into the roasting tin to half fill it.

Bake & chill the pots

Step 5

Bake & Chill The Pots

Bake for 25 minutes until the chocolate custards are set, but still with a wobble. Remove them from the tray to stop the cooking and leave to cool before chilling in the fridge for several hours.

Turn up the heat!

Step 6

Turn Up The Heat!

Turn the oven up to 180°C.

mould the biscuits

Step 7

Mould The Biscuits

Chop the hazelnuts very roughly into chunks. Melt the butter for the biscuits in a pan, then beat in all the other ingredients. Spoon tablespoons of the mixture onto a silicon lined baking tray, push down on them a little to squish and sprinkle with a tiny amount of sea salt.

bake the biscuit

Step 8

Bake The Biscuit

Bake for 10 minutes, then cool before transferring to an air-tight container to store.

Serve up!

Step 9

Serve Up!

Serve a chocolate coffee pot with a dollop of freshly whipped cream on top and decorate with a coffee bean and a hazelnut biscuit. Makes 6

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