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Recipe for :

Petits Pots au Chocolat

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


125g (4oz) dark chocolate, broken into pieces
2 1/2 cups milk
2 eggs
2 egg yolks
2 tablespoons caster sugar

  • Place the chocolate in a pan with the milk. Simmer gently for 2 minutes, stirring occasionally.
  • Beat together the eggs, egg yolks and sugar, then pour onto the chocolate milk.
  • Blend well and strain into individual oven proof china pots or ramekins.
  • Place in a roasting pan, containing 2.5cm (1 inch) water. Bake in pre-heated moderate oven, 180ºC (350ºF), for 35 to 40 minutes until just set.

Serves 4 - 6

Martin James