Dark Chocolate and Pomegranate Pots

Dark Chocolate and Pomegranate Pots

Our second recipe for Chocolate Week are these sumptuous Chocolate Pots adorned with glistening pomegranate jewels - enjoy! 

Dark Chocolate and Pomegranate Pots


150ml double cream

1 vanilla pod

125g dark chocolate (at least 70% cocoa solids) 

100ml milk

2 egg yolks

2 tbsp icing sugar

200g pomegranate seeds

Preparation method

  1. Preheat the oven to 140 degrees centigrade.
  2. Gently warm the cream in a pan.
  3. Slice the vanilla pod in half and scrape out the seeds. Whisk the seeds into the cream and remove from the heat, covering with a lid. Set aside.
  4. Melt the chocolate in a heatproof bowl over a pan containing simmering water. Once the chocolate has melted, whisk in the milk.
  5. Beat the egg yolks and icing sugar together until light and fluffy. Slowly whisk in the chocolate mixture and vanilla cream until smooth.
  6. Pour the mixture into ramekins and place them into a deep roasting tin.
  7. Place the tin in the oven and pour in hot water up to two-thirds of the sides of the ramekins.
  8. Bake for around 50 minutes until the surface has formed a dark brown crust.
  9. Remove from the oven and after a few minutes, take the ramekins out of the roasting tin.
  10. Chill in the fridge for at least six hours.
  11. When ready to serve, remove from the fridge and adorn with jewel-like pomegranate seeds. Enjoy!