Chocolate orange pots with shortbread


Serves 6

400ml double cream
200g dark chocolate (at least 70% cocoa solids), chopped
Zest of 1 orange

To serve:

Orange chocolate, grated

Sea salt

Shortbread biscuits

  1. Place the cream in a pot over a medium-low heat until it comes to a gentle simmer.
  2. Place the chopped chocolate and orange zest in a bowl.
  3. Pour the hot cream over the chocolate and leave for one minute before stirring.
  4. Pour the mixture into six small ramekins or glasses and leave to set at room temperature.
  5. 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