Chocolate Raspberry Pots Recipe
Photo by Susan Bell
Serves 4

Chocolate Raspberry Pots


Usually pudding in my house is a simple portion of fresh, seasonal fruit. However, sometimes the occasion calls for an extra course. This rich, chocolate pot is where I turn.

  • 100g raspberries (ideally fresh, but frozen would also work)
  • 3 large eggs, separated
  • 100g organic dark chocolate (85%), melted and allowed to cool slightly
  • 3 tablespoons of honey
  • A pinch of sea salt
  • 2 teaspoons vanilla extract
  • 50g ground almonds
  • Coconut yoghurt
  • Extra raspberries, to serve (optional)

Preheat your oven to 180°C/160°C fan.

Divide the raspberries between four ramekins and place them in a roasting tray.

Whisk the egg yolks with the cooled, melted chocolate, honey, salt, vanilla extract and ground almonds. In a separate bowl, whisk the egg whites until they reach stiff peaks. Fold small amounts at a time of the whisked egg whites into the chocolate mix, until well combined. Divide the mixture between the ramekins.

Carefully pour boiling water around the ramekins, creating a ‘bain-marie’. You are aiming for the water to reach about three-quarters of the way up the sides of the ramekins.

Bake for 12 minutes. Be careful not to over bake – you want the centre to be very moist still.

Serve hot or cold, perhaps with a dollop of coconut yoghurt and a few extra raspberries.

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