Mini chocolate Kahlúa pots

This chocolate pot recipe is almost a storecupboard dessert – just three ingredients and so simple

  • Rating
    16 ratings
    Rate this recipe
  • Makes 4

  • Total time 10 mins

    plus setting


  • 100g (4oz) dark chocolate, broken into pieces
  • 150ml (¼pt) double cream
  • 2tbsp Kahlúa liqueur
you will need
  • 4 glasses or ramekins


Instead of the Kahlúa, you can use whatever is in your cupboard. Frangelico, Tia Maria or Grand Marnier would be just as delicious.


Place the chocolate in a large bowl. Heat the cream just until it boils, then pour it over the chocolate and leave to stand. Whisk until smooth; add the Kahlúa. Spoon into the glasses. Leave to set in the fridge for 1 hour. Serve with crème fraîche and top with a chocolate coffee bean, if you like.