Chocolate orange pots with caramel sauce
Chocolate orange pots with caramel sauce
Orwells Restaurant
Orwells Restaurant
Ingredients
For the chocolate pots
- 80ml whole milk
- 125ml double cream
- zest of ½ orange
- 60g dark chocolate (70% cocoa solids), finely chopped
- 3 medium egg yolks
- 30g caster sugar
For the topping
- 60ml double cream
- ½ tbsp icing sugar
- 2 tbsp dulce de leche or caramel sauce
- a tsp of cocoa powder, to dust
Step by step
The pots can be made a day or two in advance and kept chilled. Add the toppings just before serving.
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Preheat the oven to 120°C, fan 100°C, gas ½. Put the milk, cream and orange zest in a small pan and bring to a very gentle simmer. Set aside, covered, for 5 minutes to infuse.
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Meanwhile, melt the chocolate in the microwave or over a pan of gently simmering water until smooth.
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Put the egg yolks and sugar into a large bowl and whisk until combined. Reheat the milk and cream mixture until steaming but not boiling.
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Pour the milk and cream very slowly over the egg mixture (not too fast or the egg will curdle), stirring at all times with a wooden spoon, then, again slowly, pour this mix over the melted chocolate and mix well.
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Strain the mixture through a sieve to remove the zest. Divide between 2 x 150ml ramekins that have been placed in a deep roasting tin. Make sure that there’s a gap of about 2cm from the top, which will be needed to finish the chocolate pots.
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Pour boiling water into the roasting tin until the water is a third of the way up the outside of the ramekins.
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Bake for 40-50 minutes, until they are set but have a gentle wobble. If not set, continue to cook until done.
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Remove the pots from the oven and the roasting tin. Cool on a wire rack for 15 minutes before chilling.
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Whip up the cream with the icing sugar to soft peaks. Cover and chill until needed.
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To serve, spoon the caramel onto the chilled chocolate pots, then add a dollop of cream and a dusting of cocoa powder. Serve with the ginger shortbread if you like, or any good-quality shop-bought biscuit will do.