I, Rachel, solemnly believe that a pudding is not a pudding unless it's a chocolate pudding. As far as mottos go, I'm pretty sure that that's one of the best to live by. It's stood me in good stead for thirty nine years and no lemon posset or rhubarb crumble is going to convince me otherwise. Fruit is fruit. It is not a pudding. Pudding is chocolate. And cream. And sometimes, vanilla. And the addition of a biscuit base is always a winner. However, in the spirit of the festive season, I'm going to make one exception. And that is for orange. More specifically, chocolate orange. A firm favourite of mine. So in December, all bets are off, and I'm going to embrace a 'fruit' pudding ... in the form of melt in your mouth chocolate orange mini pots. Perfectly healthy as they contain fruit. That's right, right?
If you fancy taking a walk on the wild side with me and trying something so radical as fruit in a pudding, here's the recipe, you crazy thing.
Ingredients (makes two pots ... I'm thinking dinner à deux)
34g dark chocolate digestives (equivalent of two biscuits)
17g unsalted butter
87g Lindor chocolate orange truffles (equivalent of seven truffles)
70ml double cream
15g white chocolate
1 additional Lindor chocolate orange truffle
1. Pop one of the chocolate orange truffles in the freezer.
2. Crush the biscuits in to fine crumbs. Because there are only two biscuits, you can do this in a normal bowl with a rolling pin without causing too much mess.
3. Melt the butter, microwave is fine, and then mix with the biscuit crumbs until it forms a solid mixture similar to that of a cheesecake base.
4. Spoon the mixture in to the bottom of your jars or ramekins (the jars pictured are 93ml ones but ramekins are perfect for this recipe too) and place them in the fridge for an hour to chill.
5. Place the seven truffles in a measuring jug with 60ml double cream and heat in a microwave for 25 seconds. This is long enough to heat them both without burning them. Take out the jug and simply stir the mixture until all of the chocolate has melted.
6. Pour the chocolate in to your two jars/ramekins and place in the fridge for another hour to chill.
7. Place your white chocolate and the remaining 10ml of double cream in to your (wiped/washed) measuring jug and heat in the microwave for no more than 10 seconds - the reduced mixture means it will heat a whole lot quicker.
8. Pour or spoon the white chocolate on to the top of chocolate orange pots and place in the fridge to set (either fifteen minutes or until you're ready to serve them).
9. When you're ready to devour your chocolate orange mini pots, take the frozen truffle out of the freezer and chop in to chunks with a knife. Sprinkle on top and then you're good to go.
10. Enjoy. Lick the jar. Make two more.