Chocolate, orange and ginger are great bedfellows and, for me, are some of the flavours that scream Christmas. This quick and very simple dessert is ideal over the festive period. A warning, though: it is very rich, so serve it in small shot glasses or espresso cups!
This is another of my go-to puddings when I crave something indulgent. If I don’t have cream, this works perfectly with milk. I often make a dairy-free version, using coconut milk and a dairy-free dark chocolate.
This can also be made using a microwave to heat up the cream rather than using the hob: just heat the cream until it is just starting to bubble.
Chocolate, orange and ginger pots – serves 6-8
- 160ml single cream (or use whole milk)
- 200g chocolate, chopped small (dark, milk or a mixture)
- 40g unsalted butter
- 1 piece of stem ginger from a jar, grated
- 1 tablespoon stem ginger syrup from the jar
- splash of rum, brandy, Cointreau or liqueur of choice – optional
- pinch of salt
- 1 large orange, peeled and segmented
(1) Put the cream into a small pan and heat until nearly boiling. Turn off the heat. Add the chocolate and stir in until melted and smooth. Stir in the butter and salt until the butter has melted.
(2) Stir in the ginger syrup and the liqueur (if using).
(3) Add an orange segment and a little of the ginger to the base of small pots/shot glasses/small ramekins. Pour over the chocolate mixture and chill in the fridge.
(4) Top with an orange segment (either whole, or cut into small, tidy pieces) or other fruit of choice. You can, of course, pipe or spoon a little whipped cream on top. If you want to vamp things up somewhat, sprinkle the orange with sugar and blow-torch or grill until caramelised.