Mini Chocolate Pots

Serves 10 (espresso cups) or 4 (ramekins)


  • 100g butter
  • 200g dark chocolate 
  • 2 tbsp ground almonds, plus extra for dusting
  • 2 medium egg yolks
  • 2 eggs
  • 4 tbsp caster sugar
  • 1 tbsp Irish cream liquer
  • Icing sugar to dust


  1. Heat the oven to 180°C/Fan 160°C/Gas 4
  2. Butter 10 espresso cups and dust with ground almonds.  Shake out excess.
  3. Place the chocolate in a ceramic bowl over a saucepan of simmering water.
  4. Melt the butter separately and pour over the chocolate.  This will ensure the chocolate melts quicker.
  5. In a bowl, whisk the yolks, whole eggs and sugar together until light and pale in colour.
  6. Gently fold in the chocolate mixture, ground almonds and Baileys.
  7. Divide the mixture between the espresso cups filling until ¾ full.
  8. Bake for 15-20 minutes until risen and just set (allow longer if using ramekins).
  9. Dust with icing sugar and serve.