Chocolate Jaffa pots

Chocolate Jaffa pots

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(4 ratings)

Prep: 40 mins Cook: 10 mins Plus macerating, setting and cooling


Serves 12

Chocolate orange ganache, clementine jelly and a madeira cake layer – what's not to love about these individual trifle-like puddings

Nutrition and extra info

Nutrition: per pot

  • kcal494
  • fat29g
  • saturates18g
  • carbs54g
  • sugars50g
  • fibre1g
  • protein3g
  • salt0.3g


  • 300g madeira cake

For the clementine jelly

  • 300g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 vanilla pod, split lengthways
  • 1 cinnamon stick
  • 200ml clementine juice (from about 4 clemetines), plus 4 clementines



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 3 sheets leaf gelatine

For the chocolate layer

  • 400ml double cream
  • 225g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp orange liqueur
  • 25g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. To make the clementine jelly, put the sugar, vanilla pod, cinnamon stick, clementine juice and 100ml water in a large pan and bring to a gentle simmer. Meanwhile, peel the clementines and remove all the pith and outside membranes. Put the broken-up segments into a bowl and pour over the spiced sugar syrup. Cover with cling film and allow to macerate for at least 30 mins.

  2. Meanwhile, cut the madeira cake into 2cm-thick slices, trimming off and discarding the dark edges. Divide the slices between 12 glasses and push down in an even layer. Soak the gelatine leaves in cold water.

  3. Drain the clementines, pouring the liquid into a small saucepan. Discard the vanilla and cinnamon stick. Divide the clementines between the glasses in an even layer. Gently warm the liquid. Once it is warm, squeeze the gelatine to remove the excess water and stir into the warm liquid until completely melted.

  4. Pour a layer of the jelly over the clementines. Transfer the pots to the fridge and allow to set for at least 3 hrs.

  5. To make the chocolate layer, heat the cream to just below boiling. Remove from the heat, add the chocolate and stir until melted and smooth. Add the liqueur and butter and mix until fully combined. Pour into a jug and allow to cool for 15-20 mins. Pour on top of the jelly and put back in the fridge for a few hours to set.

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Comments, questions and tips

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louise hazel's picture
louise hazel
9th Oct, 2019
This recipe looks really good, but what size glasses should I use??
sllyst's picture
5th Jan, 2013
I made this and i too found i needed double the jelly mixture, i didn't have enough so i had to use normal orange jelly but it was fine, would have preferred the original jelly, it had such lovely flavour. Would used tinned mandarins next time, far too much hassle peeling your own. Very popular though.
29th Dec, 2012
So glad I read the reviews for this. I made six for boxing day and they went down a treat. I used two packet tangerine jellys - 1 to soak into the sponge and set before adding the other to the clementine mix instead of the sheet geletine, As suggested I only made half of the choc topping, also glad I did this as it is v v rich. I decorated with a little bit of mashed up jelly (left from the jelly for the sponge) and little edible gold stars they looked so pretty - too good to eat was mentioned. With the alterations to the recipe it was very tasty and not too rich. I will be making this again. Also I made them on Christmas Eve and kept covered in the fridge and they kept very well. I did not add the decoration until just before serving though. I only gave three stars as I feel the recipe needs alterations
26th Dec, 2012
Made this for Christmas Day - everyone enjoyed it. I used 2 tins of mandarins and orange juice instead of clementine juice for the jelly. The jelly did soak into the madeira cake but I didn't mind this at all. Was worried it wouldn't set as it was still runny after 2 1/2 hours in the fridge, so do leave it for the full 3 hours recommended. Will definitely make this again.
kathryndonna's picture
24th Dec, 2012
Hmmm.... I would like to try this when I have family over next weekend but interested in the comments about the jelly sinking into the cake. That doesn't happen when you make "ordinary" trifle so I wonder what goes wrong here? If anoyne else tries it this week I'd love to hear how you get on.
24th Dec, 2012
I agree with Lu, it was a trifle.. made it lots of different ways and always could not stop jelly going into cake..just love the idea so iam going to try, set jelly or a layer of low sugar marmalade...will let you know .x
21st Dec, 2012
I agree with needing more jelly. I'm trying it with agar agar, 500ml of juice to 2 and half tablespoons of agar agar.
12th Dec, 2012
I'd like to try to make a vegetarian version of this with Agar Agar instead of gelatine.
11th Dec, 2012
I did a trial run of these for Xmas day, but I wasn't very impressed. The jelly mixture soaked into the cake (I made my own madeira cake rather than buying one) so the layer of jelly was tiny. The ganache was way too sweet and too thick a layer. I also think that orange juice would give a better flavour than clementines, as they were a bit watery. If I made again I would double the quantity of jelly and halve the quantity of ganache. The family enjoyed them but I was a bit disappointed
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