Jaffa Chocolate Pots

I’m staring at the photos of these chocolate pots, remembering the flavour and texture on my tongue. Wanting one now!
I made these for a dinner party on the weekend, however the dinner party never eventuated (due to our guest’s illness) so poor hubby and I had to demolish them ourselves. Boo hoo. Yum, yum!  The theme I was going for was Spanish (as my entree and main were Spanish inspired), and although not a Spanish recipe, I think orange and chocolate lend themselves well to Spanish flavours (am I right? No?)
I did make some adjustments to the original recipe which you can find at Ohh, Look. Basically I increased the quantities and added some pure cream and a choc-coated candied orange segment for garnish. 
Its really important not to chill this dessert for too long, because it becomes thick and almost claggy in the mouth. It is not as airy and light as a mousse but still very delicious, especially if you are a lover of jaffas!

Serves 4

90g dark chocolate, roughly chopped
250g mascarpone cheese
100ml pure cream
2 tablespoons grated orange zest
chocolate coated candied orange and pure cream, to serve (optional)

Melt the chocolate in the microwave. 40 second bursts on medium power should do it. Cool slightly so its no longer piping hot.

Add the mascarpone and the cream to the chocolate along with the orange zest. Stir until well combined.

Spoon the mixture into small pots or glasses and chill for not more than 30 minutes.

Serve with or without a dollop of cream and a chocolate coated candied orange segment.


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