Rich Chocolate Truffle Pots with Navel Orange in Vanilla
A decadent chocolate truffle cooked with orange zest, topped with vanilla infused navel oranges. An indulgent yet refreshing dessert worth sharing!
Truffle Pot
Directions
- Chop chocolate into small pieces.
- Heat the double cream until just before boiling then take the pan off the heat.
- Add the orange zest and chocolate then mix well.
- When the chocolate melts, add in the egg and mix again until smooth.
- Transfer the mixture to verrines or ramekins and place in the freezer for 10 – 15 minutes.
Topping
Directions
- Cut the oranges so you have segments, supremes and some cells.
- Mix with the vanilla paste.
- Serve on top of the chocolate truffle.
