Orange Chocolate Pots

Orangechoc Orangechoc
4 people 120 minutes 5 minutes


  • 60 g Caster Sugar
  • 150 g Dark Chocolate
  • 3 - Fresh Egg Yolks
  • 1 - Gelatine Sheets
  • 250 ml Milk
  • 250 ml SuperValu Cream
  • 1 - SuperValu Orange Zest Only


  1. Soak the gelatine in a bowl of cold water.

  2. Pour the milk and cream into a saucepan and bring
    to the boil, then remove from the heat.

  3. Whisk together the egg yolks and caster sugar in
    a bowl. Pour the hot cream mixture over the beaten eggs
    and sugar. Transfer back to the saucepan, return to a low heat and stir until slightly thickened. Remove from the heat and set aside.

  4. Break the chocolate into a bowl. Pour half of the
    warm cream mixture over the chocolate and stir to combine.

  5. Remove the gelatine from the water and squeeze to
    remove the excess liquid. Add the gelatine to the remaining warm cream mixture in the saucepan, then pour into the melted chocolate. To finish, stir in
    the orange zest.

  6. Pour into individual ramekins and leave to set for at least 2 hours in the refrigerator.

Secure payments with: Mastercard Visa