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    Petits Pots au Chocolat a la Lavande

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    Petits Pots au Chocolat a la Lavande

    The French have created a handful of chocolate puddings that have become benchmarks for all the rest. The chocolate mousse - so elegant in its simplicity - is one, but it can overshadow another classic: petits pots au chocolat. These ever so chocolatey baked custards are made with so little egg that you hardly notice it. This is a variation on that theme, replacing some of the usual plain, dark chocolate with a strangely addictive lavender-flavoured variety. For maximum cocoa punch, make sure the dark chocolate you use has a dastardly percentage of cocoa solids.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 50 plus cooling
    • Total time: 1 hour 5 minutes plus cooling 60 minutes 5 minutes

    Serves: 6


    • 450ml single cream
    • 200g lavender chocolate, chopped
    • 100g dark chocolate (containing at least 70 per cent cocoa solids), chopped
    • 4 medium egg yolks
    • 50g caster sugar
    • Whipped cream, to serve (optional)


    1. Preheat the oven to 140°C, gas mark 1.
    2. Bring the cream gently up to the boil, then draw off the heat. Stir the two chocolates into the cream until melted.
    3. Mix the egg yolks and sugar together. Pour the hot chocolate mixture onto the egg yolks, stirring constantly. Strain the mixture into a jug, and pour into 6 small, ovenproof cups or ramekins.
    4. Stand the cups in a roasting tin and pour enough boiling water around them to come almost halfway up their sides. Slide into the oven and cook for 50-60 minutes or until just set, but still slightly soft in the centre. Lift out of the roasting tin and leave to cool, then slide them into the fridge to chill.
    5. Bring the pots back to room temperature before serving. Top each one with a small swirl of whipped cream, if you like, and serve.

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    Drinks recommendation

    Lavender with chocolate works wonderfully when matched with spicy sweet wines, and sweet reds in particular. The regions of Banyuls and Maury are famous for pudding wines that were just made for quaffing with chocolate.


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