Chocolate Orange Posset

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A rich, silky, no-bake dessert combining dark chocolate with fresh orange zest and juice. Smooth, velvety, and perfect for make-ahead indulgence.

600 ml double cream (heavy cream)

150 g caster sugar (superfine sugar)

Zest of 1 large orange

100 g dark chocolate (70% cocoa), chopped

Juice of 1 large orange (about 100 ml)

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In a heavy-bottomed saucepan, combine cream, sugar, and orange zest. Bring to a gentle boil over medium heat, stirring occasionally.
Once boiling, reduce heat and simmer for 3 minutes without stirring to thicken slightly.
Remove from heat and stir in chopped dark chocolate until smooth and fully melted.
Stir in orange juice until combined. Slight curdling is normal.
Strain through a fine mesh sieve into ramekins or serving glasses to remove zest and any lumps.
Let cool at room temperature, then refrigerate for at least 4 hours or until set.
Serve chilled, optionally garnished with extra orange zest or a small piece of chocolate.

For a white chocolate version, substitute dark chocolate with white chocolate.

Add a splash of orange liqueur like Grand Marnier for depth.

Try lemon or lime zest and juice for a citrus twist.

Add a pinch of ground cinnamon or cardamom for a spiced version.

For a vegan version, use full-fat coconut cream and vegan dark chocolate.

Store in the refrigerator for up to 3 days; not suitable for freezing.

Find it online: https://chocolatecoveredamy.com/chocolate-orange-posset-2/