Five-minute chocolate pot recipe - Telegraph 1 tsp vanilla extract 125ml whipping cream to garnish 175ml whipping cream, whipped 150g blueberries or bilberries 1 tbsp caster sugar Melt the chocolate in a microwave or bowl over a pan of simmering water. Take off the heat. Add the hot water to the chocolate and vanilla extract. The water must be added slowly. The chocolate will look grainy; keep mixing until a smooth texture is reached. Add the cream. Pour into six small glasses or ramekins and leave to set in a cool part of the kitchen for at least 45 minutes before serving. Garnish with the whipped cream. To make a coulis, warm half of the berries with the sugar, then pass through a seive and cool. Top the pots with the coulis and remaining berries.