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Chocolate Pots with Mascarpone and Toffee Pieces

Whoever said ‘nothing tastes as good as thin feels’ has clearly not ever eaten chocolate in the midst of a hormonal/life/pained artist meltdown where only chocolate will do. I have weeks where I can’t get enough of the stuff, and each bite feels like the first where I am quickly reminded of how fabulous the taste is. Whoever first stumbled across the seeds of the cacao tree is genius, pure genius. Chocolate is up there with coffee, no doubt.

The problem with my chocolate obsession is, I have to either go gun-ho or not at all. I can’t do it in halves. I have had these moments where I think I can buy a family block of chocolate and have a few squares at a time, stretching the block out over a week. Not possible. I buy the block, it’s gone overnight. It’s a realisation I have come to and therefore I only buy chocolate during one of those weekly (or two) binges. Then when I’ve had enough, I go cold turkey. Chocolate, is not to be done in halves.

Oh and when I hear of people that don’t like chocolate, I am stunned. Stunned. (How, why, how?)

Ingredients // makes 4 x 250ml pots (although given the richness I’d probably make 6 x 200ml pots next time)

200g premium dark chocolate (I use 70% cocoa, the bitterness combined with cream and mascarpone is bliss!)

300ml thickened cream

240ml milk

5 egg yolks, lightly beaten

¾ cup sugar

Pinch of salt



200ml thickened cream

200ml mascarpone

3 tbsp icing sugar



1 cup caster sugar

¼ cup water



Melt chocolate in double-boiler, set aside.

To make toffee: 

Place a sheet of parchment paper over a baking tray.

Place sugar and water into a small saucepan. Stir over low heat until sugar dissolves, wiping down sides of pan with a wet pastry brush to ensure all sugar dissolves. Once sugar has dissolved, increase heat to bring to a boil. Cook until mixture turns a light golden colour and remove from heat immediately once you see the colour change. Don’t stir the bubbling mixture too much or it may crystalise (been there, done that). Pour instantly over parchment paper, swirl to form an even layer and allow to cool. Once cool, break into shards.

To make pots: 

Place cream, milk, egg yolks, sugar and salt into heavy-based saucepan, whisk over medium heat until combined. Continue to stir with wooden spoon for about 5 minutes until mixture coats the back of the spoon. Take off heat as soon as mixture sticks to spoon or yolks may scramble. If this happens, quickly take off heat and whisk mixture smooth.

Add chocolate to mixture, then gently blend with a stick mixer until smooth and chocolatey.

Pour chocolate into pots, refrigerate for at least 2 hours to set.

To make mascarpone topping:

Whip cream until soft peaks form, fold in mascarpone and sifted icing sugar. Pipe or spoon on top of chocolate pots and garnish with toffee pieces.

This stuff is riiiich so I’d do smaller pots next time. Even me, the chocolate-obsessed, would struggle to get through an entire 250ml pot of this stuff. My neighbours received a visit with two pots as payment for taking my dog for a walk (they love him). Fair trade I reckon, I can’t be staring at those pots in my fridge for too long.

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  • Tatum - Imagine that scene in when harry met sally. Yes. Yes. Yes. Is all I have to say about this, I can just about taste the bitter chocolate/marscapone combination the way you have described it. I’m thinking that a sneaky bit of citrus would go down a treat mixed in there too? We are big fans of choc orange ;) t xxReplyCancel

  • Maxabella - I am going to get so very, very happily fat… xReplyCancel

  • Jemz - WOW
    I am defoo making these this week!!
    :) Do u like one direction?:)ReplyCancel

  • Dina - they look delish!ReplyCancel

  • Peggy Saas - Tatum that is the best way to describe how I reacted when I had my first spoonful. Yes. Yes. YES! A bit of citrus would have been perfect, great idea. I love choc orange, jaffa is one of my all time fave flavours. Gosh, I think you’re onto something! xoReplyCancel

  • Peggy Saas - Bron, I can proudly say my “winter flab” is very much due to delights such as these. We can get so very happily fat together! xoReplyCancel

  • Peggy Saas - Awesome Jemz, let me know how you go if you do make them.

    And no, can’t say I am a One Direction fan. ;)ReplyCancel

  • Peggy Saas - Thanks Dina, they were indeed delish!ReplyCancel

  • Jemz - @Peggy Saas
    OOOOOh Saaaad u dont like them, its a shame really I LOVE Em
    Maybe u can make a cake with their faces on haha lolz:)ReplyCancel

  • Jemz - HAHAHAH:)
    OOOOOh Saaaad u dont like them, its a shame really I LOVE Em
    Maybe u can make a cake with their faces on haha lolz:)ReplyCancel

  • Rochelle @ Oh So Sweet Baker - This looks like my kind of dessert. Making me hungryReplyCancel

  • Fiona - Wow these look amazing!! Definitely one to try out when friends come round next! :)ReplyCancel

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