Chocolate Pots with Orange Shortbread

Name: Chocolate Pots with Orange Shortbread
Yield: fills about 8 x 150 ml pots or small coffee cups
Cuisine: British
Ingredients: 900 g good-quality dark chocolate, at least 70% cocoa solids; 1.4 litres double cream; 900 g good-quality dark chocolate, at least 70% cocoa solids; whipped double cream, cocoa powder and orange shortbread, to serve; whipped double cream, cocoa powder and orange shortbread, to serve; 8 medium egg yolks, very fresh, preferably free-range organic; whipped double cream, cocoa powder and orange shortbread, to serve; 450 ml milk; 200 g icing sugar

Preparation info

fills about
8 x 150 ml
pots or small coffee cups

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

These are great if you want an easy pudding to prepare in advance of a meal and very minimal effort when ready to serve.

Ingredients

900 g good-quality dark chocolate, at least 70% cocoa solids
1.4 litres double cream

Europe
United Kingdom
Dessert
Winter
December
November
Vegetarian

Method

Break the chocolate into pieces and put in a bowl. Boil the cream in a saucepan and pour over the broken-up chocolate. Stir to melt. Combine the milk, icing sugar and egg yolks in another bowl. Pour the chocolate mix into the yolks. Stir and combine, then sieve out any egg threads. Strain into suitable pots or coffee cups and allow to set in the fridge overnight.

Serve with some whipped