Bursting citrus chocolate pots

Serves: 4-6

Preparation: 5 min

Cooking: 18 min

Resting: 2 hours

• 125 ml (½ c) milk

• 250 ml (1 c) cream

• 160 g dark chocolate, finely chopped

• 10 ml (2 t) cocoa powder

• 2,5 ml (½ t) ground cinnamon

• 3 egg yolks

• 45 ml (3 T) caster sugar

• 1 orange zest

• thick cream and orange segments, to serve

Preheat the oven to 150 °C.

1. Pour the milk and cream into a saucepan and bring to just below boiling point.

2. Put the chopped chocolate, cocoa powder and cinnamon in a bowl, pour over the hot cream mixture and stir until melted and smooth.

3. Whisk the egg yolks and sugar together until well combined, then add the orange zest.

4. Gradually whisk in the hot chocolate mixture and stir until smooth. Divide the mixture among 80 ml (⅓ cup) capacity cups and put them in a roasting pan.

5. Pour in enough hot water to come halfway up the sides of the cups, then cover loosely with foil and pierce the top to allow any steam to escape. Bake for 15 minutes or until just set. Remove from the water bath, cool, then refrigerate for 2 hours or until firm. Serve with thick cream and orange segments.

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