Salt Chocolate Pot with Tequila and Orange Granita

Serves: 2


For the Granita:

200ml Orange juice, smooth

50ml Water

35ml Anejo Tequila


For the chocolate pot:

75g Dark chocolate, melted (70%)

185ml Double cream

30g Dark brown muscovado sugar

½ Vanilla pod, scraped

1 Large egg

½  tsp Sea salt


For the granita:

1. Pour the orange juice, water and tequila into a shallow dish and carefully place into the freezer for at least 2 hours, or until it is completely frozen. Using a fork, scrape the frozen juice to break it up and return to the freezer until needed.

For the Chocolate pot:

1. Add the chocolate to a food processor and blitz for 30 seconds.

2. Next, combine the cream,sugar and vanilla into a small pan. Bring to the boil and remove.

3. Scrape into the chocolate and blitz until smooth.

4. Add the egg and blitz.

5. Finally, add the salt. Pour into 2 ramekins, and refrigerate for at least 2 hours or overnight.

To serve:

Spoon the grated granita onto the set chocolate pot and eat straight away.