Bailey’s chocolate orange pots

Makes: 6 chocolate pots

INGREDIENTS

157g chocolate orange

100g dark chocolate

100ml Baileys (or off brand equivalent)

1/2 tsp orange zest

300ml double cream

8 digestive biscuits

25g melted butter

METHOD

Place the digestive biscuits in a freezer bag, crush with a rolling pin until you have a rough crumb

Add 25g of melted butter to the crumb and mix well until all of the crumbs are coated.

Divide the biscuit between 6 ramekins and press down with the back of a teaspoon.

Set aside 6 chocolate orange segments for the topping and put the rest in a microwaveable bowl with the dark chocolate broken into pieces

Microwave the chocolate at 30 second intervals stirring each time before microwaving again.

When most of the chocolate has melted remove from the microwave and stir until completely smooth, this will stop it overheating and getting gritty.

Leave to cool.

Place 300ml double cream in a mixing bowl and using a hand blender, mix for 30 seconds or so until it begins to thicken. Add 100ml of Bailey’s, the orange zest and the melted chocolate and whisk until smooth and one single colour.

Divide the mixture between the ramekins and place in the fridge for 4 hours or overnight.

Remove from the fridge 15 minutes before needed

Place a chocolate orange segment on top of each one before serving.

Recipe credit: Amy Sheppard Food