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This silky chocolate orange posset delivers an elegant dessert with minimal effort, perfect for dinner parties or whenever you crave a luxurious treat. The bright citrus notes cut through the richness of the cream, creating a sophisticated flavor profile that's both refreshing and indulgent.
I first made these possets for a holiday gathering when I needed something impressive but was short on time. The rave reviews convinced me to keep this recipe in my permanent collection, and now it appears at nearly every special occasion by popular demand.
Ingredients
- Granulated sugar: Provides the perfect sweetness and helps create the silky texture when combined with the cream
- Orange zest: Contains essential oils that infuse the cream with intense citrus flavor without additional acidity
- Heavy whipping cream: Forms the base of this dessert with at least 36% fat content for proper setting
- Fresh orange juice: Provides the acidity needed to set the cream while adding bright flavor
- Semisweet chocolate: With 60 to 70% cacao creates the perfect balance of sweetness and depth for the ganache topping
- Additional heavy cream: For creating the smooth ganache layer that crowns each serving
Step-by-Step Instructions
- Prepare your vessels:
- Set 8 small ramekins or dessert cups on a sheet pan for easy transport to the refrigerator later. This recipe makes perfectly sized individual portions that are just right for a satisfying dessert.
- Create orange sugar:
- Combine the granulated sugar and orange zest by rubbing them together between your fingertips until the mixture becomes light orange and intensely fragrant. This process releases the essential oils in the zest, infusing the sugar with concentrated citrus flavor that will permeate the entire dessert.
- Simmer the cream mixture:
- Pour the heavy cream and orange sugar into a medium saucepan over medium high heat. Bring the mixture to a boil while stirring constantly, then reduce to a simmer. Continue stirring frequently for exactly 10 minutes, being careful to scrape the bottom to prevent scorching. This precise cooking time ensures the cream reduces properly for the ideal texture.
- Prepare the orange juice:
- While the cream simmers, juice enough oranges to obtain half a cup of fresh juice. Fresh juice is crucial here as the natural acidity helps set the posset and bottled juice cannot provide the same bright flavor.
- Strain and combine:
- Pour the simmered cream through a fine mesh strainer into a bowl to remove the zest pieces. Then add the orange juice through the same strainer to eliminate any pulp. Stir gently to combine and allow the mixture to rest for 20 minutes. This resting period begins the thickening process and ensures even setting.
- Portion the mixture:
- Carefully divide the posset mixture between your prepared ramekins using a ladle or spouted measuring cup for precision. Fill each vessel about three quarters full to leave room for the chocolate topping.
- Chill and set:
- Refrigerate the possets uncovered for one hour, then cover with plastic wrap and continue chilling for at least three more hours or preferably overnight. The possets need this time to achieve their signature silky texture.
- Prepare chocolate topping:
- Combine the chopped chocolate and remaining heavy cream in a microwave safe bowl. Heat in 30 second intervals, stirring between each, until the mixture is smooth and glossy. Alternatively, heat the cream on the stovetop until steaming, then pour over the chocolate and stir until combined.
- Add ganache layer:
- Spoon approximately one tablespoon of ganache over each chilled posset, creating a smooth chocolate cap. Return to the refrigerator uncovered until the chocolate layer is set, then cover for storage.
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Orange and chocolate is a classic pairing that reminds me of those chocolate oranges my grandmother would put in our Christmas stockings. The first time I served these possets at a dinner party, my friend who claimed to dislike fruit with chocolate asked for the recipe before dessert was even finished. That moment convinced me this dessert has universal appeal.
The Science Behind Setting
Possets are a fascinating example of culinary chemistry at work. The acid from the orange juice causes the proteins in the cream to denature and form a network that traps liquid, creating that luxurious, silky texture without using eggs or gelatin. This is why the exact amount of orange juice is so important. Too little and your posset will remain liquid, too much and it may separate or become too firm.
Simple Variations
The basic posset recipe provides endless opportunities for customization. Try replacing the orange with lemon or lime for a sharper citrus flavor. For a festive touch, add a splash of Grand Marnier or Cointreau to the cream mixture. If chocolate isn't your preference, top with fresh berries or a dollop of fruit compote instead. The simple elegance of this dessert adapts beautifully to different flavor profiles while maintaining its sophisticated appeal.
Serving Suggestions
Serve these possets slightly chilled but not ice cold to best appreciate their creamy texture and complex flavors. A small shortbread cookie makes the perfect accompaniment, providing textural contrast to the silky dessert. For special occasions, add a small candied orange slice or chocolate curl as garnish. These individual portions eliminate the need for tableside serving, making them ideal for dinner parties where you want to focus on your guests rather than dessert preparation.
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This dessert combines simplicity and sophistication for a crowd-pleasing end to any meal.
Frequently Asked Questions
- → What is a posset?
A posset is a British dessert made by curdling cream with citrus juice, which causes it to thicken and set into a silky, pudding-like consistency. Historically a medieval drink, modern possets are elegant, no-bake desserts with a luxuriously smooth texture.
- → Can I make this dessert ahead of time?
Yes, this is an excellent make-ahead dessert. The possets need to chill for at least 4-5 hours to set properly, but overnight refrigeration yields the best results. They can be stored covered in the refrigerator for 2-3 days.
- → What type of chocolate works best for the ganache?
Semi-sweet chocolate with 60-70% cacao content works best for the ganache topping. This provides a balanced chocolate flavor that complements the orange cream without being too bitter or too sweet.
- → Can I use bottled orange juice instead of fresh?
Fresh orange juice is strongly recommended for this dessert as it provides a brighter, more authentic flavor and contains the natural acids needed to properly set the cream. Bottled juice may affect both flavor and texture.
- → What can I serve with chocolate orange posset?
These possets are delicious on their own, but you can enhance them with shortbread cookies for dipping, a small candied orange slice as garnish, or a light dusting of cocoa powder. For texture contrast, consider adding a sprinkle of chocolate shavings or crushed nuts on top.
- → Why do you need to strain the mixture?
Straining removes the orange zest and any pulp from the juice, ensuring the posset has a perfectly smooth, silky texture. This step is essential for achieving the elegant, pudding-like consistency that makes possets special.