Last Updated on June 25, 2020 by Slow The Cook Down
These no bake chocolate pots are made with dark chocolate and finished with a buttery pretzel topping for a sweet and salty dessert. These individual desserts are easy to make with no egg and can be made gluten free. Make them ahead of time for easy entertaining, these rich desserts are perfect for a dinner party or as a holiday dessert.
I'm happy to admit I'm not a natural when it comes to desserts. I rarely order them when we go out to eat and so I rarely make them! When I do make them though, they are rich and decadent as well as dead easy! Be sure to check out my other sweet recipes and you'll see what I mean!
To make these chocolate pots, you will need:
You just need a handful of ingredients to make these decadent dark chocolate pots.
- Dark chocolate: Use your favorite, I love the richness of Green & Blacks
- Cream cheese: I used full fat, but if you wish, you can use low fat to reduce the calorie and fat content.
- Sugar
- Whipping cream
- Pretzels: To make these desserts gluten free, you can youse gluten free pretzels, they work just as well.
- Salted butter: European style if possible
How to Make Chocolate Pots with a Pretzel Topping
It takes just 15 minutes to make these delicious individual desserts
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Slowly melt the chocolate, and set to one side to let it cool slightly. You can melt the chocolate in the microwave in 15 second increments, or do it in a bain-marie (photos 1 & 2).
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In a bowl, beat together the cream cheese and the caster sugar until combined (photo 3).
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In a bowl, whip the cream until soft peaks have formed (photo 4).
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Once the chocolate has cooled, pour it into the whipped cream and fold in (photo 5).
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Then fold in the cream cheese mixture. It should be one even colour (photo 6 & 7).
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Spoon the mixture into glasses, and smooth down with the back of a teaspoon. Put in the fridge for at least 30minutes to set (photo 8).
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Put the pretzels into a food processor and mix until you have a crumb and place into a bowl (photos 9 & 10).
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In a pan, slowly melt the butter and pour this onto the pretzel crumbs, mix well and place in the fridge until ready to serve (photo 11).
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To serve, place half of the pretzel crumbs over each pot and decorate with white chocolate pretzels, white chocolate wafers or chocolate shapes.
Dark chocolate pots are a tasty grown-up dessert
I decided to go with a dark chocolate for the base of my Pretzel Chocolate Pots. Dark chocolate is probably my favourite, not overly sweet with a hint of bitterness...just like me!! I jest, obviously...! These would work with milk chocolate if you would prefer, but if serving for a dinner party, the luxuriousness of a dark chocolate just feels a bit more grown up.
A silky smooth and rich chocolate pot recipe
The chocolate base of this recipe is similar to a cheesecake with a silky, creamy finish. The buttery pretzel crumb adds another texture to the pot and the saltiness, as we all know, just works so so well with creamy chocolate. These are rich puddings, it may not look like there's a lot of chocolate in these pots, but trust me, it's more than enough and this recipe makes 3.
A make ahead no-bake chocolate dessert
These are super simple to make, and no bake! Hoorah! You can also make them ahead of time - I kept some in my fridge for two days and they tasted just as good! This is a great dessert for entertaining, prep them a head of time and you don't have to think about them until you serve them to the table.
Individual desserts served in glasses
I love serving individual desserts, it just feels more personal and I'm pretty sure that it looks like you've spent hours slaving in the kitchen. I served this is short rounded glasses, and if you want to elevate them, martini glasses would also work well. You could also opt for ceramic ramekins if that's what you have.
Top tips to make Chocolate Pots with a Pretzel Topping
- To make these chocolate pots gluten free, simply use gluten free pretzels.
- If you don't have an electric whisk to whip the cream you can do it by hand, it will take about 4 minutes with some elbow grease!
- Fold the chocolate mixture, don't stir it so that you keep as much air in the cream as possible.
- Let the pots set for at least 30 minutes in the fridge before adding the pretzel topping.
- The chocolate pots will keep in the fridge for two days.
If you are looking for other easy desserts, try out my:
- Layered Eton Mess with Summer Fruits
- Sweet Puff Pastry Pinwheels
- Layered Chocolate Bark
- Cherry and Chocolate Flapjacks
- Chocolate Peanut Butter Oatmeal Balls
I love hearing from you!! If you have tried these yummy chocolate pots, be sure to scroll down, give it a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Chocolate Pots with a Pretzel Topping
Ingredients
For the chocolate base
- 3.5 ounces dark chocolate minimum 75% cocoa (100g)
- 3.5 ounces cream cheese (100g)
- 1.75 ounces sugar (50g)
- 2.1 ounces whipping cream (60ml)
For the pretzel topping
- 1.75 ounces salted pretzels (50g)
- 0.9 ounces salted butter (25g)
To decorate
- white chocolate pretzels
- white chocolate wafers
Instructions
- Slowly melt the chocolate, and set to one side to let it cool slightly
- In a bowl, beat together the cream cheese and the caster sugar until combined
- In a bowl, whip the cream until soft peaks have formed
- Once the chocolate has cooled, pour it into the whipped cream and combine well, then fold in the cream cheese mixture. It should be one even colour.
- Spoon the mixture into glasses, and smooth down with the back of a teaspoon. Put in the fridge for at least 30minutes to set
- Put the pretzels into a food processor and mix until you have a crumb and place into a bowl.
- In a pan, slowly melt the butter and pour this onto the pretzel crumbs. mix well and place in the fridge until ready to serve
- To serve, place half of the pretzel crumbs over each pot and decorate with white chocolate pretzels and wafers.
Notes
- To make these chocolate pots gluten free, simply use gluten free pretzels.
- If you don't have an electric whisk to whip the cream you can do it by hand, it will take about 4 minutes with some elbow grease!
- Fold the chocolate mixture, don't stir it so that you keep as much air in the cream as possible.
- Let the pots set for at least 30 minutes in the fridge before adding the pretzel topping.
- The chocolate pots will keep in the fridge for two days.
ijustmakesandwiches says
I can't believe how amazing these look!!!! I need to try these because I love pretzels and, of course, chocolate!
Michelle @ Giraffes Can Bake says
Man I loved chocolate covered pretzels too! You can still get the american ones in some places but it's american chocolate so.... yuck!
Absolutely have to try these though!
Slow The Cook Down says
I'm glad I'm not the only one who can't get my hands on them!
Sarah @ Champagne Tastes says
Salty and sweet is a fabulous combination!!! I Love it!
Slow The Cook Down says
I made extra! Can't get enough of them!