Orange and geranium chocolate pots recipe
We've teamed up with Carla from Still Life Flowers and El from Kemp Kitchen to bring you this delicious Montezuma's chocolate pot recipe, along with a how-to video to beautifully decorate them with edible flowers.
Now that we are coming out of lockdown in the UK, you might be thinking of hosting some (socially distant) garden parties, and these yummy chocolate pots are delicious, really easy to make and look stunning with just a few flower petals on top! The petals are a perfect match for the floral flavours from the geranium in our Happy Hippy bar, too.
Ingredients:
200ml double cream
100ml whole milk
180g (2x90g bars Montezuma's Happy Hippy)
40g soft brown sugar
2 egg yolks
Edible flowers or the zest of 1 orange decorate
Method:
Prepare four sundae glasses, ramekins or small glass tumblers.
- Heat the cream and milk in a pan on a medium heat until they reach a gentle simmer, then remove from the heat.
- Chop or break the chocolate into small pieces and add to the pan, mix vigorously until the chocolate has completely melted and the mixture is smooth.
- In a separate bowl, whisk together the egg yolks and the sugar until fluffy. Add the chocolate mixture from the pan to the bowl and mix together to combine. You want the mixture to be completely smooth before pouring into your four prepared vessels.
- Chill for a minimum of 1 hour before serving, decorate with edible flower petals or orange zest.
