These three ingredient white chocolate pots with lemon curd are quick and easy to make, but are real taste winners; minimal effort and maximum reward! Make them extra impressive by serving in a shot glass. Gluten free also!
White Chocolate Pots
For us, having supper at home after work, pudding or dessert doesn’t feature regularly. Sometimes we enjoy some berries and cream or more frequently ice cream, but it’s only very occasionally that we make a specific dish to enjoy at the end of the meal on a week night.
If you want a little more of a treat – either just for us, or to share with friends at a supper or dinner party – these three ingredient white chocolate pudding pots with lemon curd are quick, easy, perfect and sure to impress – after all people really do not expect fancy puddings at the end of a weeknight supper. As well as having only three ingredients these take just minutes to make – about 5 minutes hands on time the day or morning before you want to serve them.
It would be very easy to make 20 or more of these to take to a party. Serving dishes like these in glasses is one of my favourite methods to trick people in to being far more impressed than the effort behind the scenes actually warrants.
This recipe calls for a dollop lemon curd in the bottom of each individual pot: making your own is actually a lot easier than you might think. It’s one of those things that once you’ve done it for the first time, any aura of mystique is broken, we make ours in the microwave which makes it even easier to whip up a batch. For a more grown up version of this dish, you could use our easy microwave Lemon Curd with Gin recipe, which is even easier than traditional lemon curd recipes.
The chocolate pot itself is very easy to make: melt white chocolate into cream, allow to cool a little and then pour into your individual serving pot. I love serving puddings like this in a shot glass, it makes something quite ordinary look impressive, and makes weeknight supper for friends and family into something rather more special.
It also means that we don’t have any portion control dilemmas; this can be a problem, given how delicious (and calorific) these pots are. The only thing you have to make sure is that your spoon can reach the bottom of the glass. Not being able to scrape out every last bit would be hugely frustrating!
When I developed and tested this recipe it reminded me just how careful you need to be with white chocolate when melting it. It is VERY unforgiving and will seize and split if you heat it too fast, or too much. I melt it in a double boiler with a little cream to make a smooth paste, then stir the rest of the cream in.
Lots of chocolate pot recipes call for egg yolks, I don’t think they are necessary – so this egg free version is ideal for those with egg allergies, and also means you don’t have a heap of leftover whites to use up.
To neatly pour the cream into the serving glasses use a jug and a steady hand, or a wide funnel. Allow to set and then wipe away any smears and drips with a cotton bud dipped in a little vodka – the cotton bud and vodka trick works when plating any food to cleanly get rid of drips and smears.
Serve with one my lemon biscuits, that you can make a day or so in advance, with this rich creamy pudding I’d probably skip the filling for them.
Quantities will vary slightly depending on the fat content of the cream (here in the UK double cream is around 47% fat) and the quality of your white chocolate. A better quality chocolate will be harder, and have more of a snap when you break it, so you will need slightly less to set with the cream.
If you use lower quality white chocolate for these white chocolate pots, you will need slightly more of it. If you are planning on making a huge batch then I do recommend testing the recipe with the ingredients you plan on using and tweaking as needed.
The main dilemma we have with these white chocolate pots is trying to work out what to call them. In the USA, pudding is something very specific and different from a British pudding: a combination of thickeners, sugar and flavourings that’s used to make a custard-like dish, or which comes ready made in small plastic pots.
If you like white chocolate pots you may also like my quick and easy make in advance three ingredient lemon possets, or my no churn lemon curd ice cream, both of which have the requisite effort to glory ratio of being incredibly easy to make in advance, but also suitably impressive. Like milk chocolate instead? Then try my three ingredient chocolate pots.
These pots of creamy, white chocolate deliciousness are so quick and easy to make. A spoonful of lemon curd at the bottom of each pot adds a citrus zing. Ideal for and impressive for a weeknight dinner party - needing 5 minutes hands on time the day before. a perfect gluten free dessert!
- 1 cup double (heavy) cream (240 ml)
- 1/2 cup white chocolate 90g
- 4 tbsp lemon curd
Break the chocolate up into pieces if you are not using drops. Place into a heat proof bowl with a third of the cream.
Place the bowl over a saucepan of water, making sure that the water does not touch the bottom of the bowl and allow it to come to a gentle simmer. Stir the chocolate and cream mix until it is melted.
Remove from the heat and add the rest of the cream. Stir well.
Add 1 heaped teaspoon of lemon curd to the bottom of each of your serving glasses. Spoon or pour some of the white chocolate cream mixture over and swirl with the end of a teaspoon to mix the lemon curd in. Pour over the remainder of the chocolate cream mix.
Place the glasses in the fridge for a few hours or overnight for the cream to set. Serve with fresh berries.
- Make the night before and leave in the fridge to set.
- The quantities will vary according to the fat content of your cream and quality of the white chocolate. If the chocolate is very soft and has added vegetable oil in you will need a little more, it it is better quality and has a good snap when you break it then use a little less.
- The recipe is 17 Weight Watchers Smart Points per portion