Silky dark chocolate pots delicately infused with Champagne, served softly set and luxuriously smooth. Inspired by classic French desserts, these elegant little pots are simple to make at home and perfect for Valentine’s Day — romantic, celebratory and effortlessly indulgent.

You’ll Need (Serves 4–6)

200g dark chocolate (60–70% cocoa, finely chopped)
300ml double cream
100ml Champagne or sparkling wine
1 tbsp caster sugar
½ tsp vanilla extract

Optional to serve:
Fresh raspberries or strawberries
Grated dark chocolate
A splash of extra Champagne

How to Make

1. Reduce the Champagne
Pour the Champagne into a small saucepan and simmer gently for 5–7 minutes until reduced by about half. This concentrates the flavour without watering down the chocolate. Set aside.

2. Heat the cream
In a saucepan, gently heat the double cream with the sugar and vanilla until just steaming. Do not boil.

3. Make the chocolate base
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and leave for 2 minutes, then stir gently until smooth and glossy.

4. Add the Champagne
Stir the reduced Champagne into the chocolate mixture until fully incorporated. Taste and adjust if needed.

5. Chill and serve
Pour into small glasses or ramekins and refrigerate for at least 2 hours, until softly set. Serve chilled or just below room temperature.

Our Canny Tips…

• Reducing the Champagne is key — it gives flavour without thinning the chocolate.
• A dry Champagne or Brut sparkling wine works best.
• For a romantic finish, top with berries and grated chocolate just before serving.
• These can be made the day before and kept chilled until needed.