- 500ml pot double cream
- 300g dark chocolate, broken into chunks
- zest 2 oranges, plus 100ml juice (and a splash extra)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp icing sugar, sifted
- a few sachets sherbet
For the cream
Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.