Food & Drink Wednesday, April 27th , pictures by: Jay Watson/Bill's Kitchen

Bill's Kitchen: Chocolate pots with chilli and rosemary

Food & Drink Wednesday, April 27th

Bill's Kitchen: Chocolate pots with chilli and rosemary

LW 5

Chocolate and rosemary pots are an old favourite of mine. I’ve recently tried adding a little chilli to the mix and I think it’s absolutely stunning. The chilli quantity given below provides gentle warmth – feel free to increase it if you’re looking for a more blow-your-head-off type of experience.

- Bill Sewell,  author of Bill's Kitchen.


Serves 6


25 g caster sugar

200 ml white wine

Juice of half a lemon

600 ml double cream

2 sprigs fresh rosemary

250 g best quality dark chocolate, broken into chunks

½ tsp chilli flakes


1) Warm the lemon juice, wine and sugar in a steel together until the sugar has dissolved.

2) Stir in the cream; the mixture will thicken. Add the rosemary, chilli flakes and the chocolate and stir until it has melted. Bring to the boil.

3) Turn down and simmer very gently stirring every few minutes for about 30 minutes until the mixture is dark and thick (if the mixture separates, allow to cool and whizz it in a blender.)

4) Leave to cool for about 5 minutes and strain into six ramekins or small coffee cups. Allow to cool for several hours in the fridge until set.


Bill's food is loved from London to west Wales, but this is only his second book in twenty years. Like what you see? Click here to check out a Kickstarter campaign where you can become among the first to get your hands on the full book when it comes off the press - or even get dinner for 20 cooked for you by the chef himself.

Still hungry? Here's a sneak peak at few more recipes from the book.




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