Ingredients
- For the chocolate ganache filling:
- 65g dark chocolate 70% cocoa solids
- Zest of 1 orange
- 100ml cream
- For the chocolate pots:
- 110g butter
- 110g dark chocolate 70% cocoa solids, chopped or broken into small pieces
- 2 egg yolks
- 2 eggs
- 110g caster sugar
- 110g plain flour
- For the dusting:
- 1tbs roasted pistachio nuts, roughly chopped
- Zest of 1 orange
- 1tsp cocoa powder
- Serve with vanilla ice cream on the side
- Preheat the oven to 180 degrees.
- To make the chocolate ganache filling, put the chocolate pieces and orange zest in a bowl. Bring the cream to the boil in a small pan, then pour over the chocolate and mix together with a spoon until smooth. Chill the filling in the fridge.
- To make the chocolate pot mix, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water.
- In a separate bowl, whisk the egg yolks, eggs, and sugar using a hand mixer until a light, airy mix has formed. It should double in size.
- Fold the flour into the eggs, then stir in the melted chocolate and butter. Pour or spoon the mix halfway up the small pots/ramekins. Scoop out some of the chilled ganache and roll into a small balls in your hand, just smaller than a €2 coin. Place the ganache balls into the pots, pressing gently into the mix, then spoon the rest of the mix on top to cover the ganache.
- Place the pots/ramekins in the oven and bake for 10 minutes at 180 degrees.
- Remove from the oven and garnish on top with some pistachio nuts and orange zest. Dust lightly with cocoa powder. Serve with some vanilla ice-cream on the side.
