Affogato chocolate pots

Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication

  • Prep:15 mins
    Cook:5 mins
    plus at least 2 hrs setting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 504
  • fat 38g
  • saturates 22g
  • carbs 35g
  • sugars 0g
  • fibre 3g
  • protein 5g
  • salt 0.1g


  • 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
  • 2 shots hot espresso or 100ml hot strong instant coffee
  • 150ml double cream
  • ½ tsp vanilla extract
  • 2 egg yolks (freeze the whites for another recipe)
  • 50g golden caster sugar
  • 4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve


  1. Tip the chocolate into a heatproof bowl. Pour the coffee, double cream and vanilla into a small saucepan and bring to the boil over a medium heat, then pour this over the chocolate. Leave to stand for a minute, then stir together until the chocolate has melted and the sauce is smooth. Set aside.

  2. Beat the egg yolks and sugar together for 5 mins in a separate bowl using an electric whisk until pale, thick and fluffy. Carefully fold in the melted chocolate mixture until everything is combined into a rich mousse. Crumble the biscuits and put most of the crumbs into the bases of four small coffee cups or ramekins, then spoon over the chocolate mousse. Chill for at least 2 hrs. Will keep chilled for up to two days. Serve cold topped with the remaining crumbled biscuits and some extra whole biscuits on the side for dunking.

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