Lockwoods Chocolate Pot

DessertServes 12

If you’ve an abundance of chocolate eggs lying around this weekend why turn them into something altogether more elegant with this simple yet delicious Chocolate Pot recipe from award winning restaurant Lockwoods in Ripon.  Perfect for an Easter tea time treat!  


700g of the best chocolate you can find

480ml cream

480ml Milk

4 eggs


  1. Gently bring the milk and cream to the boil together.
  1. Add the hot milk and cream to the chocolate and whisk well use a food processor if you have one) and make sure all the milk cream and chocolate amalgamate.
  1. Add the eggs one at a time beating them in.
  1. Once everything is combined leave it to settle for a while and skim off any bubbles from the surface.
  1. Pour in to 12 individual ramekins.
  1. For a really professional finish use a chef’s blowtorch to quickly whip over the top to remove any imperfections.
  1. Refrigerate for a minimum of 4 hours until set.
  1. Serving the famous chocolate pot with a splurge of raspberry fool and a piece of shortbread.