Lavender Infused Choc Pots

Smooth & delicious little choc pots of love with a lavender infused twist!

Makes 4 - 6 x 50g pots

Prep time 8 -10 minutes

Cooking time 5 -10 minutes

Refrigeration time 2-3 hours


  • 4 sprigs of lavender
  • 100g low fat cream cheese
  • 250g chocolate praline spread
  • 50g skimmed milk
  • 2 gelatine leaves
  • 100ml cold water


  1. Place the water in a bowl and add the two gelatine leaves leaving them to soak for 1-2 minutes.
  2. Place the milk in a large pan, add the lavender sprigs and gently bring to a simmer, then simmer for 1 minute, do not bring to the boil.
  3. Take the milk off the heat and with a spoon gently take out the lavender sprigs.
  4. With the milk still off the heat, whisk in the chocolate praline, cream cheese and gelatine leaves, until you get a smooth mixture making sure all the ingredients are combined together to form a smooth texture..
  5. Place the mixture into heat proof jars immediately before the mixture sets.
  6. Once the choc pots are completely cool, place in the refrigerator for at least 2-3 hours.

Remove from the refrigerator 5 minutes before serving.

Last modified onFriday, 09 June 2017 17:52
Tina Richardson

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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