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Chocolate orange pots

Perfect zesty cocolate orange pots to end your winter feast on a sweet high.

Ingredients

  • 400g plain chocolate
  • 4 tbsp clear honey
  • 3 tbsp fresh orange juice or orange liqueur
  • 500ml whipping cream
  •  
  • To decorate
  • 1 chocolate flake, crumbled
  • finely grated orange zest

Method

  1. Break the chocolate into small squares and place in a bowl with the honey and orange juice or liqueur. Sit the bowl over a pan of simmering water and heat gently, stirring until the chocolate melts and becomes a smooth, glossy mixture.
  2. Remove from the heat and allow to cool for 30 minutes.
  3. Whisk the cream until it forms soft peaks then, using a metal spoon, fold carefully into the chocolate mixture – make sure you don’t beat it as this will knock out all the air bubbles.
  4. Divide between 6 dishes or glasses and chill for 2 hours before serving, sprinkled with a little crumbled flake and a few curls of orange zest.

Goes well with...

Torres Floralis Moscatel d'Oro

Torres Floralis Moscatel d'Oro

"Very sweet & luscious dessert wine with glorious flavours of walnuts & marmalade"

Perfect with..."Perfect with chocolate or cream desserts & rich steamed fruit puddings"

Grape:
Muscat
Country:
Spain
Price:
£7 - £10
Region:
N/A
Winner 2011 'What Food What Wine' Award - (Matched with Rich Chocolate Mousse)
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6 Serves 6 people
15 Preparation time of 15 mins
156 Cooktime for 156 mins

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