Chocolate Chocolate and More!

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Chocopots

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Chocopots-crispy shell surrounding a delicious molten center

Chocopots-crispy shell surrounding a delicious molten center

It was my Birthday last week. Did you all see the incredible cake Roxana of Roxana’s Home Baking made for me (virtually, that is.) She had me drooling for days. And she is right, I usually don’t have a cake for my birthday because I’m the last of 3 birthdays in one week. Don’t feel sorry for me. I don’t suffer. I’m the baker in this house and I can make anything I want, any time I want.
 
I’ve had these Chocopots pinned for months. I just hadn’t gotten around to making them yet. I know it’s weird but sometimes I’m just not in the mood for chocolate (please don’t tell anyone I said that.)

All through summer there is so much fresh fruit available I want to take advantage. Blueberries-Lemon Blueberry Pound Cake, Blueberry Muffins, Strawberries-Strawberry Cheesecake Smoothies, Strawberry Hand Pies, Strawberries with Brownies, Strawberries in a sandwich, Blackberries-Blackberry Lemon Bars, Raspberries. Then Apples and we had apple week. Apple Pie Danish, Fried Apples, Brown Sugar Cinnamon Fruit Dip, Quick Apple Crisp, Vanilla Apple Muffins. You get the idea.

Chocopots-crispy shell surrounding a delicious molten center

But it’s fall, and while everyone else is big into pumpkin, I’m going back to my first love-Chocolate.

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recipe adapted from Honey and Soy

Yield: 4 servings

Chocopots

Chocopots

Ingredients

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup butter
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3 tablespoons all purpose flour

Instructions

  1. Preheat oven to 375 degrees. Butter bottom and sides of 4 one cup ramekins.
  2. Melt chocolate and butter in a double boiler over low heat. (you can probably do this in the microwave but I prefer the stove.) Remove from heat and let cool. Whisk together eggs, sugar and flour until frothy. Pour melted chocolate into egg mixture, stir until smooth and well combined. Spoon mixture into your ramekins.
  3. Place ramekins on a baking sheet and bake for 20 minutes. Remove from oven and let cool for 10 minutes before trying to eat. Caution, the gooey middle will be HOT!

Notes

You can make these ahead of time. Prepare ramekins and keep in the refrigerator until ready to bake. Bake for about 23 minutes.

recipe source ChocolateChocolateandmore.com

Chocopots-crispy shell surrounding a delicious molten center

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Reader Interactions

Comments

  8. Krista says

    A bowl full of “sin”! These look so good! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  9. Diane Balch says

    I have a chocolate soufflé recipe that is similar to this but much more complicated. I would be more likely to make yours. Thanks for sharing this recipe on foodie friday.

  10. Jana@Transformations From the Heart says

    I will try these. My daughter bakes a version that is much more complicated and is very good. These sound so easy to make. I’m a true Chocoholic at heart and love the sound of the ease and quickness for one of those “I want some chocolate now” moments!

  16. Kathy Moody says

    These look so yummy!! I can’t wait to try these. Thanks so much for sharing at A Bouquet of Talent. I am so glad you did. I just joined you on FB and RSS. Love your awesome blog. 🙂

  26. Mackenzie says

    Yum! These look awesome! 🙂 You are a featured favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks for sharing this last week, we can’t wait to see what you’ll share this week! Have a great weekend!
    Mackenzie 🙂

  28. Miz Helen says

    Hi Joan,
    This is a very special dessert and one we will just love. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  32. Britni @ Hubby Made Me says

    I’m pretty sure I’m drooling right now… those looks AMAZING! And how cute are they? I just bought some ramekins too, it was meant to be. Pinning! And making! Thanks for linking up to Throwback Thursday 🙂

  33. beth m. says

    could i modify this replacing chips w/cocoa powder?
    if so, please tell how to/what to. thanks.

  34. mariann bone says

    what if you don’t have the small dishes to bake it in ?? what can I use instead , a small cassorol dish?? but then how long would I cook it for??

  36. Sandy Cook says

    This recipe has two of my favorite things ……#1 Chocolate and #2 Easy!!! Gonna try it soon!!! Thank you!

  37. Heather E says

    I made these last night and they came out just like the picture! My dad and I loved them. I reheated them for my boys today and they raved too. For the record, I stored the extras in the fridge overnight. One was microwaved straight from the fridge, the other sat on the counter and came to room temp before heating and I think that one reheated slightly better. But both were still excellent!

  39. Noreen P. says

    Can I use semi-sweet chips instead of bittersweet? These look awesome and I don’t want to run to the store! lol

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