Be My Guest – Easy Chocolate Cinnamon Pots

PinJust as I thought I was not going to have any guest posts for this month and had settled down into that thought, I got an email from Supriya. I had never heard about her blog before, so her email did pique my interest. That got me going to her interesting blog called “Quiche and Tell“. The name of the blog is in itself interesting! That reminds me that I have been wanting to make quiche for long. I have tried making them a couple of times but they have just failed me. Not they didn’t taste right, but definitely not blogworthy. 😀 OK, so coming back to Supriya’s blog, I kept browsing and totally loved the collection of recipes that she had on her blog. Her latest cheesecake post is definitely something to die for!


So we had a little chit chat over the mails up and down and here she is on my blog. Initially, she gave me a list of recipes she thought would interest me, but then I made it clear, my guests have all the freedom to choose the recipe they would like to be featured. All the recipes she indicated were savory recipes. But when the post came in, it turned out to be a dessert, and that too with chocolate! This is what she mentioned, “Actually the name of your blog got me thinking and I decided a pudding would be more appropriate for you.” 😀 What more, she writes beautifully! Let’s move on to her post and know more about her…




I’m Supriya Kutty, writer, cook, daydreamer, mom to a teen and wife to a military man. My blog has food at its soul, served with liberal helpings of ramblings from a life, lived in many cities and a few countries.


Food is powerful. It arouses emotions, creates memories, and connects cultures, peoples and civilizations. It is linked to nature, to the seasons and to life itself at the umbilicus. In my blog I try to explore this intuitive and organic relationship through the the food that I eat and cook. Beyond the recipes and techniques I want everyone who reads it to taste, touch and feel the food and the ways in which it moves in me.


Chocolate brings people together. That is one of life’s great truths. It is a boon from the gods and I think we should treat it as such. You can never go wrong by gifting chocolate or treating guests with a chocolate-laden dessert. It never fails to bring a smile to their faces. Personally, I’m always thrilled to receive a box of chocolate.




Versatility is one of the best things about chocolate. It can be used to create all kinds of sweet as well as savoury dishes. It effortlessly crosses all cultural and geographical borders. I like to keep chocolate true to its form as far as possible so that its flavour comes through a 100 per cent.


My recipe for Easy Chocolate Cinnamon Pots is probably one of the simplest but purest ways of cooking with chocolate. It is the mainstay of French cafes and a crowd favourite. It hardly takes time and is never fails to satisfy that chocolate craving. The icing on the cake is the fact that this dessert needs very few ingredients, is eggless so perfect for vegetarians and quite low in calories, so weight watchers will love it. They can literally have their cake and eat it too!


Since the star of this dessert is chocolate, I make sure that I use a really good brand of chocolate like Valrhona, Lindt, Callebaut, Scharffen Berger, Ghirardelli and the like. Believe me, the quality of the chocolate makes a big difference to the flavour and appearance of this dessert. And yes, never use chocolate compound for the simple reason that it isn’t real chocolate.


So I hope you try this recipe and enjoy it.




Easy Chocolate Cinnamon Pots

Time: 15 mins + chilling time

Serves 6



600 ml milk

150 g dark chocolate (50%-60%), chopped

40 g sugar

45 g cornflour

30 g unsalted butter

1 2” piece of cinnamon


Mix 150 ml milk with the cornflour in a bowl, making sure there are no lumps.

Heat the remaining 450 ml milk with the sugar and cinnamon stick till the sugar has dissolved.

When it starts boiling, take it off the stove and throw in the chocolate, stirring vigorously till the chocolate has melted and combined with the milk.

Remove the cinnamon stick and put the pan back on low heat. Pour in the cornflour mixture stirring all the while to prevent any lumps from forming.

Continue stirring till the mixture starts thickening and turn off the heat once it reaches the consistency of a thick but pourable custard.

Mix in the butter and pour into pudding bowls or small ramekins. Leave to cool completely and then chill in the fridge for 2-3 hours.

Serve plain, with whipped cream or toasted nuts.




That’s a delectable treat, isn’t it? Hope you enjoyed the post as much as I did… Wishing you all a great weekend ahead…

Join the Conversation

  1. Lovely tempting dessert.

    1. Rafeeda AR Author says:

      Thanks Mayuri…

  2. Absolutely delish!

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