Click Here

From Small Spaces Come Delicious Flavors

Note: Content provided on behalf of our site partner

We have come far from the days when dinner was roasted over an open fire or boiled in a pot of water hanging over a fire or baked in an oven that was heated with fire. Today, we have devices that take care of everything for us – we even have dedicated machines that toast bread, make coffee, or juice fruit.

Yet, no matter how minuscule, certain appliances are simply mandatory. A cooker, for example: if there’s no cooker, then it’s not a kitchen. A kitchen appliance for storing food, even if it’s only the fridge freezer, is also mandatory: there’s no escaping the fact that there must be food storage capacity.

If the kitchen is spacious with ample storage room, it’s easy enough to have a machine for every task. If, however, the area is small then it becomes practical to have the basic appliances needed for everyday use hence, it is also important to store the kitchen tools properly. It consumes time in digging them out that it completely negates any value in having them.

The following recipe uses the cooker, the fridge, and a single pot to create a rich chocolate dessert with a spicy twist suitable for entertaining. The recipe serves eight, but is easily halved if space does not permit.

Chocolate Pots


2/3 cup sugar
2 tbsp cornstarch
1/2 tsp crushed dried chili (or to taste)
1-1/2 tsp grated orange zest
pinch tsp salt
3 c whole milk
4 lg egg yolks
1/2 tsp vanilla extract
6 ounces bittersweet chocolate, chopped


In a medium saucepan, combine first three ingredients. Add 2/3 cup milk and orange zest, stirring to form a smooth paste. Whisk in egg yolks and remaining milk.

Cook mixture over medium-low, stirring constantly with a wooden spoon or spatula until thickened. 12 to 15 minutes (do not allow to boil). Remove from heat.

Add vanilla and chocolate, stirring until chocolate is melted and mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or similar vessels. Lay cling film over surface and refrigerate until chilled, at least 2 hours and up to 2 days. Garnish with a sprig of fresh mint and whole raspberries.

About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.


  1. Those look fantastic! They’d make a nice dessert when we have company over.

  2. Mmmm, I really like the looks of these. Not even just for guests, but for ME. YUMMY!

  3. These look so good and I love how they look! Sounds like a tasty treat to have for gatherings or just Adam and I!

  4. I adore pot de creme! Now I’m craving a batch 😛

  5. So pretty and yummy!

  6. Mmm… I feel like I could eat all the chocolate pots myself in one sitting!

  7. I need to put chili in my next round of cocolate. I think these look so yummy! Thanks for sharing!

  8. shelly peterson says:

    This looks delicious! I love chocolate! This will be a great dessert!