Baked Dark Chocolate Greek Yoghurt Pots
Rich, silky baked chocolate pots made with Greek yoghurt, served chilled with sharp raspberries.
- Time45 min plus chilling
- LevelEasy
- Costabout £0.97 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 317kcal
- 35.7gcarbs
- 30.4gof which sugars
- 13.7gfat
- 7.4gsaturates
- 10.7gprotein
- 4.7gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then leave it to cool for 5 minutes.
5 min - 2
Whisk the yoghurt, eggs, cocoa, maple syrup, vanilla and salt together until smooth. Stir in the cooled chocolate.
- 3
Divide between four 150 ml ramekins and stand them in a deep roasting tin.
- 4
Pour boiling water into the tin to come halfway up the ramekins. Bake for 22 to 25 minutes, until set at the edges with a slight wobble in the middle.
24 min - 5
Lift out the pots, cool to room temperature, then chill for at least 2 hours.
120 min - 6
Top with the raspberries just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
