Mark Sargeant’s Orange Angelical Chocolate Pots
Serves: 6
“Once the chocolate has melted, let it cool before adding the eggs. If not, this will heat the eggs and could result in scrambling.”
Ingredients:
160g Monty Bojangles Orange Angelica Truffles150ml yoghurt
100ml whole milk
2 free-range egg yolks
1 tbsp icing sugar
method:
- Preheat the oven to 140C/275F/Gas 1. Meanwhile, melt the chocolate truffles with the milk in a bowl over a small saucepan of boiling water.
- Beat the egg yolks and icing sugar in a bowl until light and fluffy. Add the chocolate mixture and yoghurt and whisk together until well combined.
- Pour the chocolate mixture into 6 little cups or ramekins then place into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots.
- Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger.
- Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray.
- Chill in the fridge for at least six hours before serving. Serve straight from the fridge.
