Orange Angelical Chocolate Pots

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Chocolate PotsTruffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “Once the chocolate has melted, let it cool before adding the eggs. If not, this will heat the eggs and could result in scrambling.”

Serves 6

Difficulty (1-5): 1

Prep Time: 20 mins

Cooking Time: 45-60 mins

Chill time: 6 hours

What You’ll Need:

  • 160g Monty Bojangles
  • Orange Angelica Truffles
  • 100ml Whole Milk
  • 2 free-range egg yolks
  • 1tbsp icing sugar
  • 150ml Yoghurt

Serve with

  • Sliced candied oranges

What To Do:

  • Preheat the oven to 140C/275F/Gas 1. Meanwhile, melt the chocolate with the milk in a bowl over a small saucepan of boiling water.
  • Beat the egg yolks and icing sugar in a bowl until light and fluffy. Add the chocolate mixture and yoghurt and whisk together until well combined.
  • Pour the chocolate mixture into 6 little cups or ramekins then place into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots.
  • Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger.
  • Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray.
  • Chill in the fridge for at least six hours before serving. Serve straight from the fridge.
  • Decorate with shop bought or homemade candied oranges for extra effect.

Created by Mark Sargeant

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