My favourite thing to do is to use a mixture of dark and milk chocolate, in a ratio of about 2 to 1. But you can use all dark chocolate or all milk if you prefer. Overall it’s best to use good quality chocolate with at least 40% cocoa solids in. If you use a poor-quality chocolate there’s a chance the desserts won’t set as well.
The recipe even works with flavoured chocolate such as mint or orange. Just don’t use white chocolate as you need a different recipe for that! For now, let’s continue with our recipe with dark chocolate.
Now, over to the recipe…
Ingredients
- 100g Butter
- 200g Dark Chocolate (72% cocoa solids approx.)
- 4 tbsp. Ground Almonds, plus extra for dusting
- 2 medium Egg yolks
- 2 Eggs
- 4 tbsps. Caster sugar
- Zest of 1 Orange
- Icing Sugar, to dust
- Raspberries and Mint, to serve
- Powdered Sugar, to garnish
- Whipped cream, to garnish
Method
- Heat oven to 160°C fan or Gas mark 4.
- Butter 4 large ramekins or coffee cups and dust with ground almonds.
- Melt the butter and chocolate in a bowl over simmering water.
- Whisk the egg yolks, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and orange zest.
- Divide the mixture between the ramekins.
- The pudding can be prepared up to 4 hours before hand and kept in the fridge. If cooking from cold, give them 2 -3 minutes extra.
- Bake for 15 minutes approximately, until puffed and just set. When the puddings are cooked, garnish with fresh cream, raspberries, fresh mint and powdered sugar.
- Serve chocolate orange and almond pots when slightly cooled.