1 Min Read

Chocolate lovers, we've got a homemade dessert that's a cinch to whip up and even packs a cheeky Mexican kick. Get ready for your new obsession: Tequila-spiked chocolate pots.

These pots of pure delight, with the irresistible combo of unaged tequila, dark chocolate, and cream, will transport you straight to paradise. Consider it the ultimate desert island treat.

Serves: 1

Prep time: 1 Minute

Nutrition: 240 Calories


  • 6 egg yolks
  • 3 tbsp caster sugar
  • 1 pinch salt
  • 150g 70% cocoa dark chocolate
  • 250ml double cream
  • 250ml whole milk
  • ½ tsp ground cinnamon
  • 1 tbsp 100% agave tequila


    1. Heat the oven to 170C (150C fan)/325F/gas 3.


    2. In a large bowl, beat the egg yolks, sugar and a pinch of salt with an electric mixer or whisk for two to three minutes, until pale.
    3. Meanwhile, melt the chocolate in a microwave or over a pan of just-simmering water.
    4. Put the cream and milk in a saucepan, bring to simmering point, then take off the heat and slowly whisk into the melted chocolate. Whisk this in turn into the beaten eggs, then whisk in the cinnamon and tequila, if using, and pour into a large jug.
    5. Divide the mixture between six to eight ramekins, cover each one with foil and place in a deep roasting pan. Bring a kettle to a boil, then pour enough hot water into the tray to come halfway up the sides of the ramekins. Bake for an hour, then lift out the ramekins from their hot bath, remove their foil lids and leave to cool. Once cool, refrigerate for three hours until thoroughly chilled.


    Category: Desert Cuisine: Mexican

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