34 Beni Wild Harvest chocolate pot
Serves 4
Ingredients
For the chocolate pots:
Method
Mix the eggs and sugar together in a bowl. Meanwhile, in a heavy-bottomed saucepan bring the cream, milk and orange zest (see below) gently to the boil, remove from the heat, add the chocolate pieces and stir till all the chocolate has melted. Add the egg and sugar mixture, and stir well. Return it to the stove and cook on a low heat, do not allow to boil. Stir continuously until the mixture coats the back of a spoon, about 3 minutes. Pour into pots or ramekins and allow to set in the fridge for 2 hours (or this can be done the night before).
Pour the orange juice into a small saucepan and add sugar. Gently heat until the sugar dissolves and the mix starts to thicken. Add orange segments, a splash of Grand Marnier, stir well and remove from heat.
Remove the chocolate pots from the fridge. Spoon the orange compote on top and decorate the pots with chocolate curls.
Tip Use a peeler to make chocolate curls and peel over each pot. At 34, we also use blood oranges in this recipe when they come into season in January
Alice Hall is the Head Pastry Chef of 34. www.34-restaurant.co.uk
The chocolate used in this recipe came from www.originalbeans.com
Picture: Howard Sooley
Ingredients
For the chocolate pots:
- 125g Beni Wild Harvest chocolate, broken into pieces
- 190ml milk
- 190ml whipping cream
- 4 medium sized free range egg yolks
- 90g caster sugar
- 3 oranges (1 juiced; 2 grated and segmented)
- 1 tbsp caster sugar
- Splash of Grand Marnier
Method
Mix the eggs and sugar together in a bowl. Meanwhile, in a heavy-bottomed saucepan bring the cream, milk and orange zest (see below) gently to the boil, remove from the heat, add the chocolate pieces and stir till all the chocolate has melted. Add the egg and sugar mixture, and stir well. Return it to the stove and cook on a low heat, do not allow to boil. Stir continuously until the mixture coats the back of a spoon, about 3 minutes. Pour into pots or ramekins and allow to set in the fridge for 2 hours (or this can be done the night before).
Pour the orange juice into a small saucepan and add sugar. Gently heat until the sugar dissolves and the mix starts to thicken. Add orange segments, a splash of Grand Marnier, stir well and remove from heat.
Remove the chocolate pots from the fridge. Spoon the orange compote on top and decorate the pots with chocolate curls.
Tip Use a peeler to make chocolate curls and peel over each pot. At 34, we also use blood oranges in this recipe when they come into season in January
Alice Hall is the Head Pastry Chef of 34. www.34-restaurant.co.uk
The chocolate used in this recipe came from www.originalbeans.com
Picture: Howard Sooley