Ingredients
- Heavy cream: 600ml
- Caster sugar: 150g
- Orange zest: 2 oranges
- Fresh orange juice: 60ml
- Dark chocolate (70% cocoa solids): 100g, finely chopped
- Sea salt: Pinch
- Orange segments: For garnish (optional)
Instructions
- Step 1: Place the heavy cream, caster sugar, and orange zest in a heavy-bottomed saucepan.
- Step 2: Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and simmer gently for 3 minutes, stirring constantly to prevent scorching.
- Step 3: Remove the pan from the heat and stir in the fresh orange juice and a pinch of sea salt.
- Step 4: Add the finely chopped dark chocolate to the hot cream mixture and whisk until the chocolate is completely melted and the posset is smooth.
- Step 5: Pour the posset mixture into small serving glasses or ramekins.
- Step 6: Cover the glasses with plastic wrap, pressing it directly onto the surface of the posset to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the posset to set completely. Garnish with orange segments before serving, if desired.
Notes
- Store leftover posset in the refrigerator for up to 3 days, ensuring it's well-covered.
- Though best served cold, you can bring the posset to room temperature for 15-20 minutes before serving to slightly soften it.
- A dollop of lightly sweetened whipped cream or a sprinkle of cocoa powder complements the rich flavor beautifully.
- Don't skimp on stirring during the simmering stage; this is key to a silky smooth posset and prevents any burnt surprises at the bottom!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American