There are days when eating you way through that bar of dark chocolate that you managed to kid yourself is for cooking just doesn’t satisfy your sweet-spot. The one you keep in your cupboard, next to the cups, which doesn’t even count as chocolate as it’s only one square (three squares) and then before you know it it’s gone and you’re considering eating the hot chocolate drops. We all do that right? Some days you just need that pure chocolatey hit and this recipe certainly delivers on all fronts. It has everything I love to indulge in: silky earthy yirgacheffe coffee, smooth caramely bourbon and dark intensely hitting chocolate. Now all I need is Leo DiCaprio to serve it to me dressed as Gatsby and I can die a happy lady.
Hopefully this picture of chocolate will distract you (mainly me) from further thoughts of Lea as Mr.Gastby. Sigh. There are few things I enjoy chopping more than chocolate. It’s that pleasure of almost shaving it with your knife and the satisfying crack when you first cut through it. A few pieces may have gone missing at this point but hey I’m only human.
There are few things a freshly brewed pot of coffee cannot cure in my life, even if it’s just for those few precious minutes when I can savor the familiar comforting smell and warmth of a hot cup of java.
Caramelised oranges are a totally unnecessary necessity in this recipe. Once you’ve eaten a few spoonfuls of this insanely rich pudding, biting into a caramelised orange that’s still slightly sour from the rind totally brings you back to earth and ready for another mouthful/entire pot. Light brown sugar is our weapon of choice and it does not disappoint.
These little pots of delight are rich and smooth. Deeply intense with that warmth of Bourbon, fresh orange scent and a slight kick of coffee too. Serve with caramelised orange wedges and a dollop of tangy creme fraiche to cut through the richness and allow you to keep on enjoying pot after pot.
Recipe adapted from BBCGoodFood, makes 4 espresso cups
For the chocolate pots:
150g dark chocolate
70ml coffee, freshly brewed for best results – I currently love this bean freshly ground
120ml double cream
2 tablespoons Bourbon, I use Woodford Reserve but pick your favorite – a dark rum would work great in this too, or even an orange liquor
Juice of 1/2 an orange
Pinch of course sea salt
For the caramelised orange wedges (optional):
Small knobs of butter
Sprinkling of light brown sugar
- Pre-heat oven to 200C (390 F) if choosing to make the caramelised orange slices.
- Finely chop the dark chocolate into small pieces (the smaller they are the easier it’ll be to melt!) and place in a heat proof bowl. Brew a hot fresh coffee (or instant if using) and pour on top of the chocolate. Whisk the chocolate coffee mix until all the chocolate has melted. If your chocolate is refusing to melt place the bowl over a saucepan of simmering water and stir constantly till melted. Note: do not let the bowl touch the hot water.
- Add the bourbon to the chocolate mixture along with the pinch of sea salt and stir well.
- Bring the cream to a boil in a saucepan and pour over the chocolate mix immediately. Whisk till smooth. Add in the juice of half an orange and whisk again. Decant into espresso cups and leave to set in the fridge for a few hours.
- To make the caramelised orange wedges cut the orange half into thin slices (roughly 3/4mm) and place on a lightly buttered non-stick oven tray. Sprinkle on top a generous coating of light brown sugar and add a small knob of butter to each slice (see picture for guidance). Place in the oven and cook for 15-20 mins. Remove when golden and allow to cool completely. Cut in half and serve alongside the chocolate pots.