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5 from 1 vote

Layered Chocolate Pots

Easy to make, but oh so impressive layered chocolate pots made with several types of chocolate.
Servings: 4 90cl Verrines
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time10 mins
Chilling time1 hr
Total Time20 mins


  • 200 ml double cream
  • 80 g of each of two types of chocolate - I used milk and plain


  • Simply finely chop each type of chocolate and place in separate bowls.
  • Heat 100ml of the cream to just below simmering, remove the pan from the heat and add the chocolate. Stir well until the chocolate has melted into the cream you might need to either heat it very gently or add a little milk to thin it.
  • Divide the chocolate cream mix between the verrine glasses trying not to pour it down the side of the glass; I use either a jam funnel or pour the chocolate mixture from a warmed jug, wipe any splodges from the inside of the glass place in the fridge to set, before adding the next layer.
  • Served chilled with a little extra cream.


All sorts of types of chocolate will work well here – bars, flavoured, creme centres, toffees – as long as it will melt smoothly you can use it.
Try adding orange zest, or use a little less cream and add a little brandy, whiskey or liqueur of your choice.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Course: Dessert
Cuisine: International
Keyword: Chocolate, Dessert, layered chocolate pots