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RECIPE OF THE MONTH
Chocolate Orange Pots
with Drambuie Cream & ChOCOlate ShavingS
by niCk nairn
this is one of those recipes that, when we do it at the Cook School, people are amazed
how uncomplicated it is to make and yet how outstanding the result is.
Serves four
Prep time: four to eight hours,
including chill time.
For the pots
• 120ml double cream
• 120ml full cream milk
• 175g orange infused dark
chocolate (60% cocoa solids)
• 1 egg
To serve
• 200ml double or whipping cream
• 2 tbsp Drambuie liqueur
• Dark chocolate shavings
Over a medium heat, bring the milk and cream slowly to the boil. meanwhile, break the
chocolate into small pieces and chop finely.
Put the chocolate into a liquidiser and add the milk and cream mixture (the mix must
be boiling). leave for 30 seconds to allow the chocolate to melt.
take the central stopper out of the lid to release the steam, then pop the lid back
onto the jug. Cover the open hole with a tea towel and flick the liquidiser on and off
a couple of times to release a bit more steam. keeping the tea towel in place, switch
it on from low to maximum, whizzing the mixture together for 30 seconds to fully
melt the chocolate. Crack the egg into a cup, add to the chocolate mix and whiz for
a further 30 seconds.
Pour the aerated mix into little moulds leaving 3mm at the top for the cream topping.
allow to cool then refrigerate for four hours.
when the pots have set, whip the cream to a pouring consistency – thick but flowing
- and stir through the Drambuie. top each pot with a spoonful of cream and garnish
with chocolate shavings.
Serve immediately or refrigerate for a further four hours but do not leave it overnight
or it will set too much.
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