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Chocohotopots Recipe

Chocohotopots

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Average Rating:

Total Reviews: 73

Showing 11-20 of 73

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  • on February 21, 2011

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    The version of this recipe I have is a combination of semi-sweet and regular chocolate chips. Either way it comes out great and the results are based on how good the chocolate is. Fun, easy recipe that will take care of any chocoholic's cravings.

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  • on January 22, 2011

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    this is so easy and it comes out perfect every time. use good chocolate if you can, it makes a difference, and you can get away with 1/2 cup sugar. I serve the ramekin on a cloth napkin and saucer to make it easier to handle. this is chocolate bliss!

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  • on January 10, 2011

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    Yeah, this was an excellent beginner desert dish that turned out looking just like it did on the program, I was really happy with how easy to make and nice it turned out.

    Like other reviewers said, it is SUPER SWEET, almost too sweet for me but my daughter and fiance both ate theirs completely.

    Only problem I have (noob problem, I'm sure is that it takes the ramekins forever to cool down once they are out the oven. I put them in the fridge to cool 'em down enough to eat but I hate that it chills the center a bit also.

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  • on September 30, 2010

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    Delicious, and very easy. I have made this recipe twice. The first time, I followed it to the letter and produced great results. The second time, I added 1 tsp of cinnamon and 1/2 tsp of chili powder with the dry ingredients combined with the egg. This gave it an awesome kick that hits you in the back of the throat. Give it a shot!

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  • on August 17, 2010

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    These turned out FABULOUS, but oh so rich, sweet and chocolatey...! I also have to state that SUPERFINE SUGAR IS 'NOT' POWDERED SUGAR...!!!!.....Just used regular granulated sugar if you can't find superfine sugar and you'll be fine with this recipe.

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  • on August 04, 2010

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    Don't start eating the batter b/c these are so delicious that you won't be able to stop. Yes, I KNOW it has raw egg, but it was so good I had to take the chance. And, I used regular white sugar, not superfine. It worked fine. Like some other reviewers, I added a pinch of salt and a splash of vanilla. I also made one and half of the recipe and cut the butter back by 2 TBSP and only used 3/4 cup sugar for the whole thing and it was plenty sweet. Wondering about cutting the butter next time as well. Thanks Nigella, I love your recipes :

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  • on June 29, 2010

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    Superfine sugar is NOT powdered sugar; it is merely a granulated sugar of much smaller granule. In Britain, "icing sugar" is powdered sugar. To combat the sweetness, add a splash of vanilla extract and a good pinch of salt.

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  • on May 18, 2010

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    I think that's why some readers said this was too sweet.

    I made a slightly different version (includes some white chocolaet from Nigella on Oprah's site & it was a SMASH HIT too!
    http://www.oprah.com/food/Choco-Hoto-Pots

    I     had a last minute addition, so added one ramekin & it was still enough. I'm considering going to 6 ramekins next time to leave room for whipped cream, which I was afraid would melt over the sides of the ramekin & leave a mess.

    Thanks to the person who added the do-ahead tip.

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  • on January 26, 2010

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    Does anyone have the older recipe for this? It used to call for a pinch of salt, and also mentioned using any higher quality chocolate over 60%. I use 85 and still cut down the amount of sugar.

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  • on January 17, 2010

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    I love this recipe. It's so easy to whip up and cook when i want something chocolate and warm. The best is I only have to back 1 at a time. The others I cover with saran wrap and put in the fridge and take out when I want one - I just add a few minutes to the cook time or let it sit on the counter a few minutes.

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