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Gluten-free Baileys Chocolate Pots Recipe - Melting Middle! (dairy-free option)

Gluten-free Baileys chocolate pots recipe, complete with a melting middle. Nobody would know they're Coeliac-friendly and wheat-free!
Keyword gluten-free baking, gluten-free dessert, gluten-free recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 628kcal
Author Becky Excell


  • 200 g milk or dark chocolate - I use half and half dairy-free if necessary
  • 150 g butter use Stork hard margarine if dairy-free
  • 3 tbsp Baileys use dairy-free Baileys if dairy-free - linked in FAQ section
  • 3 large eggs
  • 150 g caster sugar you can use brown sugar too
  • 40 g gluten-free plain flour
  • 10 g cocoa powder or 50g gluten-free plain flour instead ensure cocoa powder is dairy-free if necessary

To serve (optional - omit if dairy-free)

  • Baileys Truffles linked in FAQ section
  • Baileys Salted Caramel Cream linked in FAQ section - or see notes below the method on how to make your own


  • Preheat your oven to 180C Fan / 200C. Prepare your ramekins by greasing with a little butter - see the FAQ section to find out which ones I used.
  • Melt together your dark chocolate and butter in the microwave - do this in short bursts, stirring in between. Stir in your Baileys and allow to cool briefly.
  • In a separate large mixing bowl, whisk together your sugar and eggs thoroughly until frothy.
  • Add the melted chocolate and butter mixture to the bowl and fold it in.
  • Fold in the flour and cocoa powder carefully until combined.
  • Fill each of your ramekins so they are about 3/4 full.
  • At this point you can chill them in the fridge OR cook them straight away. I tend to make mine ahead of time and leave them in the fridge ready till when we want to eat them.
  • Place in the oven for 12-15 minutes for the ramekins (it varies depending on the size of your ramekins and whether you have chilled them or not) but they are done when they are risen and might have a slight crack on the top.
  • Remove from oven and serve whilst still warm. I serve mine either with ice cream or some thick Baileys cream on the side and a few Baileys truffles if I have any laying around still!


You can actually make these and tip them out onto a plate like a fondant / lava cake - if you plan to do this, I recommend cooking them in little pudding tins for about 12 minutes.
You can cook these straight away, but you can also chill them and cook from chilled. You can even cook from frozen. It will just take a little longer depending on how cold they are when they go in!
How long they go in the oven depends how gooey you like the centre!

To make a Bailey's cream:

Whisk together double cream (100ml) with a a tbsp of icing sugar until it forms soft peaks. Then add in a 1-2 tbsp of Bailey's and fold it in. Taste it to check its the right flavour for you!


Serving: 1g | Calories: 628kcal | Carbohydrates: 65g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 293mg | Fiber: 1g | Sugar: 47g