Chocolate & ClemenGold Pots
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g 70% dark chocolate
- 300ml double cream
- 2 egg yolks
- pinch of sea salt
- 4 ClemenGold
- 50g sugar
- 1 tsp. of Cointreau
Method
- STEP 1Peel and separate the ClemenGolds into segments, removing as much pith as possible. Then add to a saucepan, along with the sugar and Cointreau. Bring the pan to the boil and then turn down and simmer for 10 minutes.
- STEP 2When cooked, cool slightly and then spoon some of the compote into the 6 serving dishes or glasses and leave to cool.
- STEP 3Meanwhile, pour the cream into a saucepan, add the salt and bring to just below boiling point. While waiting for the cream to heat up, very finely chop the chocolate.
- STEP 4When the cream is ready, take it off the heat and immediately add the chocolate. Then stir until all the pieces are melted.
- STEP 5Let the mix cool for 5 minutes and then beat in the egg yolks.
- STEP 6Pour the chocolate mix on top of the compote in each dish and chill until set for 2 hours. Serve either by themselves or with your favourite biscuits.
