Chocolate pots
A French dessert for the galley that copes with rough seas, needs no fridge, about 125 min hands-on.
- Desserts
- French
- ⏱ 125 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dark chocolate160 g (40 g)
- Cooking cream (UHT)240 g (60 g)
- White sugar20 g (5 g)
Method
- Heat cream to steaming.
- Pour over chopped chocolate and sugar; stir smooth.
- Pour into cups and chill 2 hours in the fridge.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Milk / lactose, Soy — always check the labels of what you buy.
Per serving
- kcal
- 376
- protein
- 5 g
- fat
- 29 g
- carbs
- 26 g
- sugar
- 17 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes