Chocolate Pots

120g dark chocolate, chopped

  • 150g butter
  • 60g caster sugar
  • 60g honey
  • 30ml black coffee
  • 5ml cinnamon, ground
  • 6 egg yolks
  • 110g cocoa
  • pinch salt
  • 250ml cream

Melt chocolate, butter, coffee, cinnamon, caster sugar and honey over a Baine Marie. Remove from the heat and stir in the egg yolks, sifted cocoa and salt. Whip cream, fold in. Pour mixture into espresso cups and allow to set in the fridge before serving with a crisp garnish.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Jodi-Ann Pearton