The Botanist Plant Pot Pud Recipe

Make chocolate pots

Chop 400g semisweet chocolate into even pieces. Melt 2/3 of the chocolate in a heatproof bowl over simmering water (double boiler) until it reaches about 45°C, then remove from heat. Add remaining chocolate and 1 tbs cocoa butter (if using) and stir to cool to about 28–30°C (tempering). If not tempering, melt gently and keep warm. Brush two thin coats of melted chocolate inside each terracotta or silicone pot mold with a clean pastry brush, covering rim and sides thoroughly. Chill each coat in the fridge for 5–10 minutes until set. Repeat to build walls ~3–4 mm thick. Once set, invert molds onto a tray and let any excess drip off. If using silicone molds, gently remove chocolate pots when fully set and firm.

Prepare chocolate soil

Place 150g dark chocolate and 120g digestive biscuits into a food processor. Pulse until mixture resembles coarse soil. Add 1 tbsp unsweetened cocoa powder and 1 tsp sea salt; pulse briefly to combine. Taste and adjust salt if needed. Store in an airtight container until assembly.

Make filling

Preheat oven to 150°C (300°F). In a large bowl, beat 450g room-temperature cream cheese until smooth. Add 90g sugar and 2 tsp vanilla paste; beat until light. Mix in 120g sour cream, 1 whole egg, and 1 tsp lemon zest just until combined—do not overmix. Spoon cheesecake mixture into small ramekins leaving a little room at the top. Place ramekins in a water bath (tray with hot water reaching halfway up ramekins) and bake 20–25 minutes until centers are just set (a slight wobble). Remove from oven, let cool, then chill in fridge at least 2 hours or overnight.

Make caramel

In a heavy-bottomed saucepan, add 150g sugar in an even layer. Heat over medium without stirring until sugar melts and turns deep amber; gently swirl the pan if needed. When amber, add 60g unsalted butter (be careful; it will bubble). Stir to combine. Remove from heat and slowly add 120ml double cream while stirring (mixture will bubble vigorously). Stir until smooth. Add 1 tsp sea salt, taste and adjust for balance. Cool to room temperature; caramel will thicken. Reserve about 2–3 tbsp caramel per pot for finishing and the remainder to layer if desired.

Assemble pots

Take chilled chocolate pots. Spoon a thin layer (about 1 tbsp) of cooled salted caramel into the base of each chocolate pot. Using a small spoon, gently crumble a small amount of chocolate soil to create a base layer (about 1–2 tbsp). Remove chilled cheesecake from ramekins: run a thin knife around edges and invert onto a plate, or spoon out creamy cheesecake and trim to fit the pot if necessary. Place a cheesecake dollop/portion into each chocolate pot on top of the soil. Spoon an additional 1 tbsp salted caramel over the cheesecake layer, letting some cascade into the soil. Press a few teaspoons of chocolate soil around the top edges to look like potting soil—leave some center visible for the flowers and raspberries.

Finish & plate

Place 3–4 fresh raspberries on each pot and arrange 1–2 edible viola flowers artistically on top and around the rim (do not bury flowers in caramel). Add a small mint leaf if using. Place a scoop (about 100ml) of vanilla ice cream on the serving plate beside each pot or in a small cup beside it. Sprinkle additional chocolate soil on the plate for effect. Insert mini edible chocolate spade or place a small metal spade beside the pot. Serve immediately so chocolate pot remains crisp; if making ahead, assemble no more than 30 minutes before serving to avoid sogginess.

If using tempered chocolate, store pots in a cool, dry place. For quickest service, make chocolate pots and soil up to 3 days ahead, cheesecake up to 48 hours ahead, and caramel up to 1 week refrigerated (reheat gently). Reheat caramel in short bursts and cool before layering. Keep ice cream frozen until service.