Orange & Geranium Chocolate Pots

Delicious and super simple to prepare.

Serves

8-10

Montezuma’s Happy Hippy Chocolate

200ml double cream

100ml whole milk

2x90g bars Montezuma’s Happy Hippy Orange and Geranium Chocolate

40g soft brown sugar

2 egg yolks

Edible flowers (or the zest of 1 orange), to decorate

All ingredients are available to purchase in our Farm Shop

Prepare four sundae glasses, ramekins or small glass tumblers.
Heat the cream and milk in a pan on a medium heat until it reaches a gentle simmer, then remove from the heat.
Break the chocolate into small pieces and add to the pan, mixing vigorously until the chocolate has completely melted and the mixture is smooth.
In a separate bowl, whisk together the egg yolks and the sugar until light and fluffy.
Add the chocolate mixture from the pan to the bowl and mix together to combine. You want the mixture to be completely smooth before pouring into your four prepared vessels.
Chill for a minimum of 1 hour before serving, decorating with edible flower petals or orange zest to finish.