Chocolate Pots with Rosemary and Orange: I made these a little sweet treat after the lamb on Easter Sunday. I thought everyone would be too full for dessert. It would appear not; everyone needed their chocolate hit.
The secret is to use the best quality chocolate you can. I served the chocolate cream in dainty tea and espresso cups; each serving was a maximum of 70ml – as I served them alongside tart au citron. Chocolate pots with rosemary and orange are super easy to make and take 20 minutes to prepare. My recipe tasters gave me odd looks when I asked them to try them. The subtle infusion of rosemary and orange is a winning combination. Rosemary is savoury! But it is a perfect marriage. Lavender is also a fun combination with chocolate, but I would omit Madeira and the orange.
I found the recipe in Sophie Grigson’s Sophie’s Table. A great recipe book full of well-written, exciting recipes.
Why not check out some more sweet treats in our Baking section?
Dark Chocolate Pots with Rosemary and Orange
- 6 ramekins or pretty tea cups to serve
- 175 g really good quality dark plain or bitter chocolate, finely chopped not cooking chocolate
- 120 g soft brown sugar
- 1 tbsp freshly squeezed orange juice
- 200 ml double cream
- 1 tbsp Marsala or Madeira you can also use white wine
- pinch salt
- sprig rosemary and rosemary flowers to decorate
- In a heavy bottomed pan, dissolve the sugar, salt, Marsala and orange juice over a gentle heat.
- Gradually whisk in the cream and then melt in the chocolate.
- As soon as the chocolate is completely dissolved add the rosemary. You can now bring it to the boil and then simmer until the mixture thickens. Stir continually but gently so you don't break up the rosemary. Make sure it does no stick or burn. It should be smooth and silky.
- Divide between ramekins or teacups, using a sieve to remove the rosemary. Cover and refridgerate until set (3 hours max).
- Decorate with rosemary and rosemary flowers.