Blood Orange and Chocolate Pots
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These rich chocolate and orange pots need time to set, but they are proof that good things come to those who wait. Flavoured with Tiptree’s full-bodied Blood Orange Marmalade and Chocolate Orange Vodka Liqueur this is a decadent dessert for a Halloween dinner.
Requires 6 or 8 small dessert glasses, depending on size.
Ingredients
- 200g Dark chocolate 70% cocoa solids, chopped into small pieces
- 50g Salted butter
- 50ml Whole milk
- 100ml Double cream
- 100g Icing sugar, sieved
-
4 tbsp Blood Orange Marmalade
- 2 Egg yolks, sieved to remove the membrane
-
50ml Tiptree Chocolate Orange Vodka Liqueur
For decoration
- 100g orange fondant/sugarpaste icing (or 50g red fondant icing and 50g yellow fondant icing from a supermarket icing pack)
- 20g black fondant icing
- 100ml double cream
-
A
few strips of blood orange peel from the Blood Orange Marmalade
Directions
Make the chocolate orange pots
- Add ½ tbsp of Blood Orange Marmalade to the bottom of each dessert glass. Set aside.
- Melt the chocolate and butter in a saucepan with the cream and milk over a medium heat. Stir with a small whisk until the mixture has just melted but is smooth.
- Leave to cool for around 10 minutes.
- Beat in the sieved egg yolks, icing sugar and Chocolate Orange Liqueur until smooth.
- Divide the chocolate mixture between the dessert glasses on top of the marmalade and shake gently from side to side to smooth the tops.
- Transfer the desserts to the fridge to set for 6 hours or overnight.
Make the pumpkin toppers
- Whilst the pots are chilling make the little pumpkin decorations.
- You will need 6 small balls of orange-coloured fondant. If you don’t have orange sugarpaste add a small amount of red fondant to the yellow fondant and knead together until an orange shade is reached.
- Shape into tiny pumpkins and use the side of a teaspoon handle to make indentations around the sides.
- Add a little black fondant to the orange fondant to make a brown colour. Roll into a thin sausage and cut off little pieces to make the pumpkin stalks. Poke holes in the tops of the pumpkins to fit the stalks. Leave to air dry until the chocolate pots are ready.
To Serve
- When the chocolate orange pots are set, whip the double cream using a hand mixer. Pipe decorative blobs of cream on top of the pots.
- Pick out long pieces of candied orange peel from the extra
marmalade and snip into tiny pieces to add to the top of the cream along with a
fondant pumpkin.
Additional Information
This recipe contains raw egg yolks.
If you want to avoid alcohol omit the liqueur. Just add an extra 50ml whole milk when melting the chocolate and add the grated zest of 1 orange along with the icing sugar and egg yolks.
