Description
Chocolate Orange Posset is a silky, creamy British dessert that combines rich dark chocolate with zesty fresh orange, creating a decadent and refreshing treat. This easy no-bake posset is made by gently simmering cream and sugar, infusing it with orange zest, then melting in dark chocolate and orange juice before chilling to set into a smooth, luscious pudding.
Ingredients
Scale
Posset Base
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon fresh orange zest
- 1/4 cup fresh orange juice
- pinch sea salt
Chocolate
- 5 oz dark chocolate (at least 60% cocoa), chopped
Instructions
- Simmer Cream and Sugar: In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture reaches a gentle simmer.
- Infuse Orange Zest: Stir in the fresh orange zest and allow the mixture to simmer gently for 2 to 3 minutes so the zest infuses its flavor into the cream.
- Melt Chocolate: Remove the pan from the heat. Add the chopped dark chocolate to the hot cream mixture, stirring continuously until the chocolate has fully melted and the mixture is smooth and glossy.
- Add Orange Juice and Salt: Stir in the fresh orange juice and a pinch of sea salt until everything is thoroughly combined for balanced flavor.
- Strain Mixture: Pour the mixture through a fine mesh sieve into a bowl or pitcher to remove the orange zest and any solids, ensuring a silky smooth texture.
- Chill to Set: Divide the posset mixture evenly into ramekins, glasses, or jars. Refrigerate for at least 4 hours or overnight to allow the posset to set properly and chill thoroughly.
- Optional Garnish: Before serving, optionally top the posset with whipped cream, chocolate shavings, or a thin slice of candied orange for extra elegance and flavor contrast.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for the best flavor and texture.
- Be gentle when simmering the cream to avoid boiling and curdling.
- Straining is important to achieve the characteristic smoothness of the posset.
- Posset can be made up to 2 days in advance and kept refrigerated.
- For a lighter option, substitute half-and-half for heavy cream but note the texture will be less rich.
