About
These deliciously decadent and gooey chocolate pots are the perfect after dinner indulgence.
The pots come together quickly and just require a minimum of 1 hour to set in the fridge – depending on how gooey you want them to be!
These mini desserts are great for a weekend treat or entertaining dinner guests.
Ingredients
- 10 squares excellence intense dark chocolate 85% cocoa by lindt
- 2 teaspoon coffee, prepared from grounds
- 1 large egg egg whole
- 1 tablespoon xylitol by now
- ⅔ cup heavy cream
Instructions
- Add the chocolate squares to a food processor with the egg and blend until the chocolate is well broken down.
- Add the cream to a small pan along with the xylitol and coffee. Heat the mixture until just boiling, melting the coffee granules and sweetener. Remove from the heat and stir well to combine.
- With the motor running on the food processor, very slowly drizzle the hot coffee cream in a little at a time. Do not add the hot cream all at once or it will scramble the eggs. Blend until fully combined and you have a rich, smooth chocolate sauce.
- Divide the mixture evenly between 4 small ramekins or shot glasses.
- Once cooled, transfer to the fridge for a minimum of 1 hour to set – longer for a firmer pudding.
Nutrition Facts
- Servings: 4
- Calories: 302.4kcal/1265.4kJ (per serving)
- Fat: 27.2g (per serving)
- Carbs: 13.4g (per serving)
- Protein: 5.2g (per serving)
