Stop what you’re doing! You need these chocolate orange pots with rosemary sea salt and olive oil in your life. These seriously mouth-watering, indulgent desserts only contain a few ingredients, so they are super simple to make and are a crowd-pleaser every time.
Extra-virgin olive oil, a staple of the Mediterranean diet, is a rich source of antioxidants and monounsaturated fats, both of which are thought to protect cardiovascular health. It comes with many flavour profiles: young, fresh oil tends to be peppery, grassy and greener in colour; a year or older will be milder, paler and sweeter. A good quality extra-virgin oil will have a rounded depth of flavour, with slight bitter taste – a perfect match for the sweet and complex flavours of the equally bitter cacao. Find out more on the health benefits of dark chocolate here.
You will need:
- double cream 200ml
- whole milk 40ml
- 70% dark chocolate 200g, chopped
- extra-virgin olive oil 30ml, plus extra to serve
- orange 1
- brown sugar 50g
- a few sprigs of rosemary, finely grated
- sea salt to serve
Pour the cream into a pan with the milk and heat on low.
Once the cream is simmering, pour over the chocolate. Leave for a minute, then stir, carefully combining. Now stir in the olive oil, be careful not to over mix or you will split the mixture.
Divide into 4 small glasses or ramekins and leave to set at room temp.
Meanwhile, finely grate the rosemary and add to the sea salt mixture until well-combined.
Cut orange in half horizontally. Squeeze half into a small pan, add 50ml water and brown sugar.
Cut the remaining half into small chunks and add to pan, peel-side down. Bring to a simmer on a low heat. Baste the oranges every 2 minutes or so. After 10-15 minutes, or when the liquid has reduced to a syrup, remove from the heat.
Serve the chocolate pots topped with a drizzle of extra-virgin olive oil, a pinch of rosemary sea salt and the caramelised oranges.