Pot au Chocolat

ruth thomas


Hot creamy Pot au Chocolat with a dollop of whipped cream is what Valentines dessert is supposed to be!!


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 3/4 c
    semisweet chocolate chips
  • 1 stick
    unsweetened butter
  • 1 Tbsp
    butter for ramekins
  • 2 large
    room temperature eggs
  • 3/4 c
    superfine sugar
  • 3 Tbsp
    all purpose flour
  • 1/4 c
    milk chocolate chips
  • 1/4 c
    cup white chocolate chips
  • 1 c
    whipping cream
  • 4 Tbsp
    chambord / raspberry liqueur

How to Make Pot au Chocolat


  1. Per heat oven to 400
    Butter the 4 ramekins
    Place them in a baking dish deep enough for Bain Marie
    Set aside
  2. In double boiler, melt butter then start adding semisweet chips till they are sticky and melted...set aside and let cool a bit
  3. In separate bowl beat eggs, sugar and flour...add in cooled melted mixture
  4. Fold in white and milk chocolate chips
  5. Divide mixture into ramekins and place in baking dish ...add hot water to baking dish come up to 1/2 way on outside of ramekins
    Bake in oven 400 for 20 minutes
  6. In chilled bowl beat whipping cream ..when almost whipped add raspberry liqueur and complete whipping
  7. Remove baked pot au chocolates and let cool for 20 minutes
    Place large dollop of cream on each

Printable Recipe Card

About Pot au Chocolat

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: French

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