Chocolate Orange Posset (Print Version)
# Ingredients:
→ Posset Base
01 -
150g granulated sugar
02 -
2 tablespoons orange zest
03 -
530g heavy whipping cream
04 -
113g freshly squeezed orange juice
→ Chocolate Topping
05 -
85g semi-sweet chocolate (60-70% cacao), chopped
06 -
85g heavy whipping cream
# Instructions:
01 -
Arrange 8 small ramekins or cups on a sheet pan and set aside.
02 -
Using your fingertips, rub together the sugar and orange zest until the mixture becomes light orange in color and very fragrant.
03 -
In a medium saucepan over medium-high heat, combine the heavy whipping cream and orange sugar. Bring to a boil, then reduce to a low simmer. Stir frequently, scraping the bottom to prevent burning. Simmer for exactly 10 minutes.
04 -
While the cream simmers, extract fresh orange juice until you have 113g (½ cup).
05 -
Pour the simmered cream through a fine mesh strainer into a glass bowl to remove the orange zest. Then strain the orange juice into the cream to eliminate pulp. Stir gently and let the mixture rest for 20 minutes.
06 -
Divide the posset mixture evenly between the prepared ramekins. Chill uncovered in the refrigerator for 1 hour.
07 -
Cover with plastic wrap and continue chilling for another 3-4 hours, preferably overnight, until completely set.
08 -
Combine the chopped chocolate and heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until hot (approximately 90 seconds total). Alternatively, heat the cream in a saucepan until steaming with light bubbles, then pour over the chocolate.
09 -
Stir until the mixture is smooth. Spoon approximately one tablespoon of chocolate over each posset, then return to the refrigerator uncovered until set.
10 -
Once set, cover and store in the refrigerator for up to 2-3 days.
# Notes:
01 -
This elegant dessert achieves its silky texture through the reaction between cream and acidic orange juice.
02 -
For best results, use freshly squeezed orange juice rather than store-bought.