Theodoros Eleftheriou
Suitable for vegetarians
April 17, 2026
Chocolate Flower Pots with Charalambides Christis Cream
Prep Time
15
mins
Cook Time
25
mins
Serves
4
Ingredients
For the chocolate soil:
- 90 g water
- 240 g sugar
- 110 g dark chocolate, chopped
For the chocolate pots:
- 150 g dark chocolate
For the filling:
- 350 g Haralambides Christis cream
- 1 tsp vanilla
- Leftover tsoureki (sweet bread)
For garnish:
- Mint
- Violets
Instructions
- Start by making the chocolate pots: melt the dark chocolate.
- Divide the chocolate into four paper cups and swirl them until the chocolate coats the entire inside of each cup.
- Place in the freezer for 10 minutes.
- For the chocolate soil, put the water and sugar in a medium saucepan over medium–high heat.
- As soon as the sugar begins to change color and caramelize, remove from the heat and add the chocolate.
- Whisk quickly and carefully. The mixture will transform into “soil.” Let it cool.
- Whip the cream with the vanilla in a bowl until stiff. Cut the tsoureki into small cubes.
- Carefully remove the chocolate pots from the cups and start filling them.
- Add cream, tsoureki, then cream again until the pots are full.
- Cover the surface with the chocolate soil.
- Garnish with mint leaves and violets.
- Serve with extra “soil” on the plate and enjoy.
