Boozy Prune Chocolate Pots

Boozy Prune Chocolate Pots


We are excited to be able to share with you an exclusive recipe from Alexina Anatole's new cookbook, Bitter (Published by Square peg Books).


Check out her Boozy chocolate recipe below using our deliciously dark chocolate.



Makes 8


6 egg yolks

350ml (12fl oz/11/2 cups) double (heavy) cream

200ml (7fl oz/scant 1 cup) whole milk

200g (7oz) dark chocolate, chopped into small pieces

75g (3oz/generous 1/3 cup) caster (superfine) sugar

1/2 tsp flaky sea salt, or to taste

1 tsp vanilla bean paste


For the boozy prunes

16 pitted prunes

60ml (21/2fl oz/4 tbsp) brandy

150ml (5fl oz/2/3 cup) hot double-strength Earl Grey tea


To garnish

150ml (5fl oz/2/3 cup) double (heavy) cream,



Chocolate pots are to dinner party desserts what the LBD (Little Black Dress) is to a woman’s wardrobe: easy, fool-proof, ever-reliable… but none the less sexy for it. This recipe is perfect when you want to end the meal with something classic, chocolatey, chic. It also offers a little surprise element (enter: secret boozy prunes in the bottom).

These are easy to rustle up on the day or make ahead (see ‘make ahead’ note below) – if opting for the former, simply factor in the hour or so that they need to set up in the fridge.

  1. Start by adding the prunes and brandy to a bowl, then pour over the hot Earl Grey tea and set aside to steep (the longer, the better!).
  2. To make the chocolate pots, whisk the egg yolks in a small bowl. Heat the cream and milk in a small saucepan over a medium heat until scalding hot. Add a third of the hot milk mixture to the yolks and whisk until smooth, then add this mixture to the pan, whisking to ensure everything is combined. Immediately reduce the heat to low and whisk until the mixture thickens and properly coats the back of a spoon, around 1–2 minutes.
  3. Remove the pan from the heat and add the chocolate and sugar, whisking until melted. Strain through a fine sieve into a large (1 litre/1 quart) jug or medium bowl. Add the salt and vanilla and stir to combine. Taste and season with more salt if you think it needs it.
  4. Place a couple of boozy prunes in the base of each ramekin or serving glass, then divide the chocolate mixture among the 8 ramekins. Refrigerate until set – at least an hour. (The remaining brandy and tea mixture can be discarded or, preferably, used in a hot toddy.)
  5. Remove the chocolate pots from the fridge at least 30 minutes before serving so that they can come to room temperature. Whip the remaining cream until soft peaks are achieved. To serve, add a teaspoon or so of whipped cream to the top of each chocolate pot and garnish with a few cocoa nibs or a little sifted cocoa powder (both chocolate garnishes is, of course, also acceptable).


Egg whites freeze well. Or you can use them immediately in meringues, financiers or langue du chat biscuits.


The chocolate pots will last up to 3 days in the fridge. The prunes can be steeped up to a week ahead – simply steep them in the tea/brandy mixture, allow them to cool, then place in the fridge in a sealed container.