Mega Rich Espresso Pots

Mega Rich Espresso Pots

These espresso pots are one of those desserts we keep coming back to every time we want to properly impress someone without spending hours in the kitchen. They're intensely rich, deeply chocolatey, and that hit of espresso just takes everything up a notch. The texture is somewhere between a mousse and a molten pudding, and honestly it's dangerous how good they are. If you're looking for something to make tonight that will genuinely blow people away, this is it.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • 4-6 ramekins
  • Large mixing bowl
  • Small bowl
  • Large bowl for whipping cream
  • Whisk or electric mixer
  • Buttermilk — almond milk + apple cider vinegar mixed, left to thicken for at least 30 minutes

Ingredients

  • 100ml Alpro almond milk
  • ½ tsp apple cider vinegar
  • 200g plain flour
  • 1 tsp baking powder
  • 4 tbsp cocoa powder
  • 300g soft brown sugar
  • 1 shot espresso
  • 100ml plant-based butter melted - or melted coconut oil
  • 4 pieces of plant-based dark chocolate
  • 2 tbsp icing sugar
  • 200ml Alpro single soya cream
  • 1 tsp vanilla extract

Method

1

Make the buttermilk

  • In a small bowl, mix together the almond milk and apple cider vinegar until smooth
  • Leave to one side for at least 30 minutes to thicken
2

Once the buttermilk has thickened, make the batter 

  • In a large mixing bowl, stir together the flour, baking powder, cacao powder and brown sugar until there are no lumps
  • Add the espresso shot, melted plant-based butter and buttermilk, mix again until a smooth batter forms
3

Assemble the pots

  • Divide the batter equally between 4-6 ramekins
  • Push 1 piece of dark chocolate into the middle of each pot and ensure the batter covers the top back up
  • Cook the pots for 20-25 minutes until cooked on the outside but gooey in the middle
4

Whip the cream

  • Place the cream into a large bowl and whip until thick and stiff peaks form
  • Once thick, mix through the icing sugar and vanilla extract until smooth
5

Time to serve

  • Once the pots have been cooked, remove from the oven and spoon a dollop of the whipped cream on top of each

Tips & Variations

  • Make it ahead: These actually get better after a few hours in the fridge, so you can make them in the morning and they'll be perfect by dessert time. We love doing this for dinner parties.
  • Espresso swap: No espresso machine? Don't worry. A really strong shot of instant coffee works brilliantly here. Just use about half a teaspoon dissolved in a small amount of hot water.
  • Serve it right: A dollop of whipped coconut cream on top and a tiny pinch of flaky sea salt just before serving makes these look and taste absolutely next level. Trust us on this one.

Why This Works

The trick here is the buttermilk. We know it sounds like an extra step but leaving that almond milk and apple cider vinegar to sit and thicken is what gives these pots their incredible, almost velvety depth. The espresso doesn't just add coffee flavour, it amplifies the cacao and makes the whole thing taste like the richest chocolate dessert you've ever had.