Rich Chocolate and Orange Pots with White Chocolate Ice-Cream

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Preparation info

    • Difficulty

      Easy

Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

You can use Terry’s Chocolate Orange in place of the dark chocolate and orange essence.

Ingredients

For the Chocolate and Orange Pots

  • 175 ml / 6 fl oz whipping cream
  • 125 ml / 4 fl oz milk
  • 4 egg yolks
  • 85 g / 3 oz caster sugar
  • 125 g / oz dark chocolate, broken into pieces
  • 1 tsp orange essence

    Method

    1. Well ahead of time, make the White Chocolate Ice-cream: put the cream and milk together in a pan and bring to the boil. Cream the egg yolks and sugar together until pale and frothy. Pour the boiling cream and milk over the creamed mixture, whisking continuously. Pour the mixture back into the pan and cook until it coats the back of a spoon. Pass through a fine sieve. Add the chocolate and the liqueur, whisking until it has all melted. Place in an ice-cream machine and churn until frozen. Freeze for at least 4 hours.
    2. Make the Chocolate and Orange Pots: put the cream and milk together in a pan and bring to the boil. Cream the egg yolks and sugar together until pale. Pour the boiling cream and milk over the creamed mixture. Stir in the chocolate and orange essence until the chocolate melts. Pass through a fine sieve and pour into ramekins or small pots. Allow to cool.
    3. Preheat the oven to 130°C/275°F/gas 1, then cook the chocolate pots in a bain-marie in the oven for about 30 minutes, until just set. Leave to cool for a few hours and then chill for at least 3 hours.
    4. Allow the ice-cream to ‘ripen’ in the refrigerator for about 20 minutes before serving. Serve the chocolate and orange pots with a good scoop of ice-cream on the side.