Orange & Geranium Chocolate Pots
Delicious and super simple to prepare.
Serves
8-10
Featuring
Montezuma’s Happy Hippy Chocolate
Ingredients
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
Method
- 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.
