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One individual toffee pot in a ramekin on a plate sprinkled with a few raspberries.

Toffee chocolate pots

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3.5 stars based on 6 ratings

The beauty of these puds is that you can make the chocolate creams the day before, saving time. Don’t add the toffee topping more than an hour before you plan to serve them though.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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  • 600ml 20⅜ fl oz Double cream
  • 200g 7⅛ oz Dark chocolate chopped
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tbsp 3tbsp Warm water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the cream jut to boiling point in a large pan and remove from the heat. Pour the hot cream over the chopped chocolate a little at a time and keep mixing well until the chocolate has all melted and become smooth.

    Ingredients for this step

    • 600ml 20⅜ fl oz Double cream
    • 200g 7⅛ oz Dark chocolate chopped
  2. Classic mode Step 2

    Stir in the vanilla extract. Pour into 6 small ramekins and chill for at least 3 hours until set.

    Ingredients for this step

  3. Classic mode Step 3

    To make the toffee topping: heat the sugar and water in a non-stick pan over a low heat until the sugar has completely dissolved. Increase the heat until the mixture becomes a bubbling caramel – do not stir or the sugar may start to crystallise. Remove from the heat immediately and allow all the bubbles to subside. Carefully spoon over the chilled chocolate pots – the toffee should set at once.

    Ingredients for this step

  4. Classic mode Step 4

    Serve with a spoon of double cream and fresh raspberries. Best consumed as soon as made.