Pretzel Chocolate Pots are an easy no bake dessert. Creamy smooth chocolate topped with crunchy pretzel pieces

Pretzel Chocolate Pots

 Indulgent chocolate pots, topped off with crunchy pretzel peices
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 4 small, or 2 large pots
Calories 384kcal
Author Slow The Cook Down


For the chocolate base

  • 2.6 ounces bittersweet (dark) chocolate minimum 75% cocoa (75g)
  • 3.5 ounces cream cheese (100g)
  • 1.75 ounces sugar (50g)
  • 2.1 ounces heavy (whipping) cream (60ml)

For the pretzel topping

  • 1.75 ounces salted pretzels (50g)
  • 0.9 ounces salted butter (25g)


  • 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 chocolate stars.


Nutritional values are based on one of four servings.


Calories: 384kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 290mg | Potassium: 167mg | Fiber: 2g | Sugar: 20g | Vitamin A: 710IU | Calcium: 45mg | Iron: 1.9mg