How to Make Chocolate Hot Pots

Chocolate provides a wide variety of desserts with a decadent, sweet and simply luxurious flavor whether it's in simple chocolate chip cookies or more intricate delicacies. One delicious treat to make with chocolate is the chocolate hot pot. This small bowl of fluffy and creamy chocolate souffle is a decadent and sweet chocolate dessert.

Things You'll Need

• Baking sheet
• 4 ramekins, 8 oz.
• Mixing bowl
• Double boiler
• 3/4 cup chocolate chips
• 1/2 cup white chocolate chips
• 4 oz. butter
• 2 large eggs
• 1 cup fine granulated sugar
• 4 tbsp. cake flour
• Mixing spoon

Instructions

1. 

   Assorted ramekins

   Place the four small ramekins, or ceramic baking dishes, onto the baking sheet. Lightly coat the inside of each ramekin with a thin layer of butter. Make sure each ramekin is no larger than one cup in size.

2. Pour both types of chocolate chips and butter into a double boiler, and place the boiler on low heat to melt the chips. Allow the mixture to simmer slowly for approximately 25 minutes, or until the chocolate and butter melts into a velvety smooth sauce.

3. Combine the cake flour, eggs and fine granulated sugar in a mixing bowl and mix the ingredients together until the consistency is smooth. Using fine granulated sugar as opposed to granulated sugar gives the dessert a smoother base without the gritty texture that undissolved sugar granules can cause. Cake flour, a much lighter flour than self rising or all purpose flours, provides the dessert with a light and airy consistency.

4. Allow the melted chocolate and butter mixture to cool for approximately five minutes after it has melted by removing the insert from the double-boiler and setting it on a pot holder.

5. Pour the cooled, melted chocolate butter into the bowl of flour, sugar and egg. Mix the ingredients by hand thoroughly for about three minutes, or until it is completely blended into a smooth and silky base.

6. Pour the mixture into each small ramekin, making sure to only fill each one three-quarters of the way.

7. Bake the hot pots on the baking sheet for approximately 20 minutes, or until the top of each pot is dark and crackled in appearance.

8. Allow the hot pots time to cool for approximately five minutes before serving with a spoon and an optional dollop of whipped cream.