Bucks Fizzers
Indulge in a decadent and delightful dessert with this Chocolate Orange Pot recipe. Luxuriously creamy dark chocolate infused with the bright zest of oranges creates a luscious and balanced treat. Topped with a fizzy and light Prosecco whipped cream and a playful sherbet finish, these pots are sure to impress and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 500ml pot double cream
- 300g dark chocolate , broken into chunks
- zest 2 oranges , plus 100ml juice (and a splash extra)
- 2 tbsp icing sugar , sifted
- a few sachets sherbet
- 200ml whipping cream
- 50ml Prosecco , Cava or Champagne
- 2 tbsp icing sugar , sifted
Instructions
- Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
- Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
- Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
- Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.
Cook Time
5M
Prep Time
PT30M
Yield
Makes 8
Nutrition
- Calories: 635 calories
- Fat Content: 54 grams fat
- Saturated Fat Content: 34 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 32 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.1 milligram of sodium
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