Chocolate Orange Pots
Another Christmas day dessert. We broke 400g of dark chocolate
into small squares and placed in a bowl with 4 tbsp clear honey
and 3 tbsp of orange liqueur. We placed the bowl over a pan of
simmering water and heated gently, stirring until the chocolate
melted and became a smooth and glossy mixture.
  
We took the chocolate off the heat and allowed it to cool for
about 30 minutes.
Meanwhile we whisked 500ml of whipping cream until it formed soft
peaks.
  
We then carefully folded the cream into the chocolate until
smooth and then divided the mixture between small ramekins (about
6) and chilled them for about 2 hours. We served it with segments
of mandarin and a dusting of icing sugar. It accompanied our and .
  
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