I’ve been trialing these little puddings, I made them a couple of weeks ago for the Grandchildren for their dessert. They were great and So Simple. So with the advent of friends for lunch. Let’s make Chocolate Orange Pots. Once again courtesy of Nick Nairn.
I discovered very quickly that I had made a mistake, they wouldn’t set. So I stuck them in the Freezer my guests didn't mind, but to me they just tasted like a Chocolate milkshake.
This frustrated me (a lot) so I made them again for family dinner.
Still wouldn’t set.
After some soul searching I worked out I had used the wrong kind of Chocolate.
I used Melts, thinking it would be easy. WRONG
So today, Staff lunch. I just had to try it for the last time.
Yipee it worked… I bought 72% Cocoa and yes they set.
After trying a couple of recipe I came across this one from
The "Old" Joy of Baking web site. Perfect.
So here you go… Chocolate Orange Pots with Sable Cookies
This makes 5 servings, it is very rich, you don’t need much
To get the orange flavour, you should buy Orange Chocolate, or as I did, infuse the cream with Orange peel.
125 gms Good Chocolate chopped into little pieces
1/2 cup whole milk
1/2 cup cream
1 large egg
3 strips orange peel
Place chopped Chocolate into a blender
Put orange peel, milk and cream in a pot
Slowly bring to the boil
When it starts to boil
Add to chocolate
Let sit about 20 seconds, for the chocolate to melt
Whiz for 30 seconds
Whiz 45 seconds
Pour into little ramekins
Into the fridge for at least 2-3 hours
You can keep them overnight but not much longer
Sables (French Butter Cookies)
140 gms unsalted butter at room temperature
100 gms granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups white flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tablespoon water
Beat butter and sugar till light and fluffy (2-3 minutes)
Add eggs and vanilla
In another bowl whisk together flour, baking powder and salt
Add flour mix to the butter mix and beat till just incorporated
Do not over-mix
Transfer the dough to a lightly floured work bench
And lightly knead the dough, a few times, to bring it together
Make into a ball,
cut in half,
wrap both halves in plastic wrap and
place in fridge for about 1 hour till its firm.
When you are ready, cover a baking sheet with parchment paper
Remove 1 portion of the dough and on a lightly floured bench
Cover with the plastic wrap for easier rolling
Roll out to about 1 cm thick
Using a 5 cm cutter, cut out the cookies and
place them on the baking sheet
Place this baking sheet with the cookies on it, back into the fridge for another 15 minutes
Meanwhile pre heat the oven to 175C
Combine the egg with water for the egg wash
Take them out brush with the egg wash and using a toothpick make a little criss cross pattern
Into the oven for 12 – 14 minutes till they are golden brown
While they are cooking, prepare the second portion
Cool, they will keep for up to a week in an air tight container.
So short and crisp, I love them Thank you Joyofbaking.com