Lonny Editors' Me Moments: Chocolate Pots

Nigella Lawson chocolate pots | Lonny.com
(Ph. © Sean Santiago / Lonny)
If there's one thing I like more than chocolate, it's putting things in adorable cups—I even keep one of my succulents in a Japanese teacup! I thought I would combine those two passions through baking, of course, and make Nigella Lawson's chocolate pots served in vintage Fiestaware mugs. Did someone say #MeMoment?

6 ounces bittersweet chocolate (I used Green & Black's organic dark chocolate)
1/2 cup plus 2 tablespoons heavy cream
1/3 cup plus 1 tablespoon whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon allspice
1 egg
8 mugs or tea cups

First, heat the cream and milk in a pot until they're just ready to boil, then add the vanilla and allspice. Pour that over the chocolate in a food processor and let it stand for 30 seconds. Process it, then crack the egg down the funnel and process it for another 45 seconds. Pour into your desired serveware, and store in the refrigerator for 5 hours or overnight. Remember to remove them from the refrigerator 20 minutes before eating! This technically makes 2 cups total; I recommend serving the mixture in four mugs, each half full. Top with whipped cream, sprinkle with cinnamon—and maybe sea salt while you're at it. Bon appétit!

Shop some of our favorite mugs: Saturday, Hindsvik, The Primary Essentials, Couverture & The Garbstore

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This Me Moment is sponsored by V8 V Fusion + Energy.
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