Ingredients Jump to Instructions ↓

  1. 7 egg whites

  2. 200 g caster sugar

  3. 500 ml double cream

  4. 3 tbsp Baileys liqueur

  5. 125 g dark chocolate , (at least 73% cocoa solids)

  6. 125 g unsalted butter

  7. 2 eggs

  8. 3 egg yolks

  9. 65 g caster sugar

  10. 10 g gluten-free flour

Instructions Jump to Ingredients ↑

  1. Chocolate molten pots with Baileys ice cream Method 1. For the ice cream: in a mixer or using a electric hand whisk, whisk the egg whites until they are fluffy. Turn the mixer or whisk onto a lower setting and slowly add the caster sugar, mixing as you go.

  2. In a separate bowl, whisk the double cream to the same consistency as the egg and sugar mix. Add the whisked cream to the egg mixture and then pour in the Baileys and gently fold everything together. Pour it into a container for freezing, cover with a lid (or firmly cover with cling film or foil) and place in the freezer for 30 minutes. Then take it out, whisk it vigorously and put it back in the freezer for a minimum of 3 hours before serving.

  3. For the chocolate pots: preheat the oven to 200C/180C fan/gas 6. Set out 4150ml ramekins.

  4. Put the chocolate and butter in a bowl over a saucepan of simmering water on the hob and allow them to melt – don’t let the bowl touch the surface of the water. Meanwhile, whisk the eggs and sugar together until they are pale in colour and form soft peaks.

  5. Sieve the flour into the mix, then pour in the melted chocolate. Gently fold to combine and pour the mixture into the ramekins as soon as possible, before it begins to set. If you are not serving straight away, refrigerate them until you are ready.

  6. Bake for 8 minutes from room temperature (or 10 minutes from chilled), by which time they should have risen above the top of the ramekins. Serve with ice cream. Recipe and image provided by


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