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Ginger Chocolate Pot

A delicious chocolate mousse pot recipe with hints of stem ginger throughout. The pairing of bitter chocolate with sticky, sweet ginger is utterly heavenly.

From the book

Simon Hopkinson


This little pot of rich chocolate is an old favourite of mine – and, blessedly, also enjoyed by many others. This time, however, its outing here has been embellished by a touch of ginger. The inspiration was to quietly catch a similar moment of biting into ginger chocolate.

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150ml double cream
½ a vanilla pod, split in half lengthways
125g dark chocolate (70% cocoa), broken into pieces
100ml milk
2 egg yolks
1 heaped tbsp icing sugar
1 rounded tsp ground ginger
4-5 globes of preserved stem ginger, chopped into small pieces
Several tsp ginger syrup (from the jar)

Essential kit

You will need 6 ramekins or small porcelain pots.


Preheat the oven to 140ºC/gasmark 1.

Warm the cream with the vanilla pod, whisk for a moment to disperse the seeds, then cover and leave to infuse for 30 minutes. Meanwhile, in a small saucepan, quietly melt the chocolate in the milk. Beat the egg yolks, icing sugar and ground ginger together until fluffy, then incorporate the chocolate/milk mixture and vanilla-infused cream and blend together thoroughly. Pass through a fine sieve into a jug.

Place the chopped ginger and a little ginger syrup in the bottom of 6 ramekins or small porcelain pots, then pour in the chocolate mixture from the jug until each pot is almost full. Put them into a deep roasting tin and pour in enough tap-hot water to come at least two-thirds up the side of the pots. Bake for 45–60 minutes, or until slightly puffed up and spongy to the touch of a finger. Remove from the oven, allow to cool for a few moments, then lift the pots from the water on to a clean tray. Refrigerate for at least 6 hours before serving. If you wish, eat with a little ice-cold pouring cream spooned into each pot.

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From the book: The Good Cook

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