Chocolate orange pots with shortbread recipe

Serves 6

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x1 x2 x3

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400ml double cream

200g dark chocolate, (at least 70% cocoa solids)

Zest of 1 orange, chopped

Orange chocolate, grated

Sea salt

Shortbread biscuits

Place the cream in a pot over a medium-low heat until it comes to a gentle simmer.
Place the chopped chocolate and orange zest in a bowl.
Pour the hot cream over the chocolate and leave for one minute before stirring.
Pour the mixture into six small ramekins or glasses and leave to set at room temperature.
To serve, top each pot with grated chocolate and a pinch of sea salt, adding a shortbread biscuit on the side.

Per pot (per serving): 424kcals, 37.4g fat (23.2g saturated), 18.1g carbs (9.6g sugars), 3.8g protein, 3.8g fibre, 0.053g sodium

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