Chocolate & ClemenGold Pots

Method

• step 1

  Peel 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 2

  When cooked, cool slightly and then spoon some of the compote into the 6 serving dishes or glasses and leave to cool.

• step 3

  Meanwhile, 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 4

  When the cream is ready, take it off the heat and immediately add the chocolate. Then stir until all the pieces are melted.

• step 5

  Let the mix cool for 5 minutes and then beat in the egg yolks.

• step 6

  Pour 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.