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The Guardian - Life & Style • Feb. 6, 2026, 6:15 a.m.
Helen Goh’s recipe for Valentine’s chocolate pots de creme for two | The sweet spot
Delicate, rich and silky chocolate pots to round off a romantic dinner These chocolate pots are dark, silken and softly bitter, with enough richness to feel a little decadent, but not heavy. Make one to share or two individual ones, depending on your mood.
They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving.
They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture. A slick of good olive oil and a pinch of flaky salt is a lovely contrast to the chocolate’s richness, but you could also top them with a few edible flowers or a scattering of grated chocolate and a raspberry or two.
They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving.
They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture. A slick of good olive oil and a pinch of flaky salt is a lovely contrast to the chocolate’s richness, but you could also top them with a few edible flowers or a scattering of grated chocolate and a raspberry or two.
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