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Chocolate Pot (with raspberries or blood orange compote)

Serves 4

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Opinion is divided on the provenance of blood oranges which may have originated in China or the southern Mediterranean. We favour Sicilian blood oranges in season, from January through to March, available from good greengrocers, specialist stores and most supermarkets. They are sometimes known as ‘ruby’ to protect the squeamish. If you can’t find one of the Original Beans varieties of chocolate at 66%, another chocolate with a similar cocoa count would also work. Raspberries are a good alternative when blood oranges are out of season.


For the chocolate pots

125g 70% dark chocolate, broken into pieces
190ml milk
190ml whipping cream
4 medium sized free range egg yolks
90g caster sugar

 

For the raspberries
250g raspberries, diced
20g caster sugar
Juice of ½ lemon

For the blood orange compote
2 blood oranges, zested and segmented (discarding the pith)
Juice of 1 blood orange
1 tbsp caster sugar
Splash of Grand Marnier

For the chocolate pots
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).

If using the raspberries
Liquidise half the raspberries, sugar and lemon juice. Sieve and discard the pips. Then add the remaining raspberries to the sauce and stir well. Keep to one side until needed.

Remove the chocolate pots from the fridge. Spoon the raspberries on top and serve.

For the blood orange compote 
Pour the blood orange juice into a small saucepan and add sugar. Gently heat until the sugar dissolves and the mix starts to thicken. Add blood orange segments, a splash of Grand Marnier, stir well and remove from heat.

Remove the chocolate pots from the fridge. Spoon the blood orange compote on top and decorate the pots with chocolate curls.

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