Irish cream chocolate pots recipe

(77 ratings)

Smooth and creamy, these little chocolate pots are cooked in a water bath to give them a smooth texture, similar to Crème brûlée. Get the recipe here:

Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories600 Kcal30%
Fat53 g76%
Saturated Fat32 g160%

Smooth and creamy, these little chocolate pots have a similar texture to crème brûlée. With the addition of Irish liqueur, these are a grown up dessert with a bit of a kick. You can prepare these puds well in advance making them an ideal thing to serve to friends at dinner so that you won't spend all evening in the kitchen over a hot stove!


  • 6 medium egg yolks
  • 4tbsp icing sugar
  • 600ml carton double cream
  • 200g bar milk chocolate
  • 4 tbsp Irish cream liqueur
  • Icing sugar, for dusting.

You will also need:

  • 6-8 small ovenproof containers (eg, ramekins)




  1. Set the oven to 180°C/ 356°F/Gas Mark 4.
  2. Lightly whisk together the egg yolks and icing sugar until well mixed and slightly foamy.
  3. Bring the cream to the boil, pour over the chocolate and stir until the chocolate melts. Stir in the Irish cream liqueur, then stir this into the egg-yolk mixture.
  4. Divide the mixture between the pots, then place them in a roasting tin or cake tin. Pour boiling water into the tin, so it comes about two-thirds up the height of the pots.
  5. Place the tin in the oven for 15-20 minutes, or until the chocolate mixture has just set. Remove tin from the oven and carefully lift the pots out of the hot water. Leave to cool, then place in the fridge to chill. Dust with a little icing sugar just before serving.
Top Tip for making Irish cream chocolate pots

The chocolate pots will keep in the fridge for up to 3 days.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.