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Chilled Chocolate Pots with Orange and Pistachio Nuts
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Chilled Chocolate Pots with Orange and Pistachio Nuts
This dessert has to be made in advance, but the preparation is quick and there's no cooking involved. You can use any chopped, roasted nuts, although pistachio nuts are best used raw. The pots are great with summer fruits: try a garnish of strawberries or raspberries.
- Preparation time: 20 minutes, plus at least 1 hour chilling
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Total time:
1 hour 20 minutes
Serves: 6
Ingredients
- 150g dark chocolate, chopped
- 4 large eggs, separated
- 100g unsalted butter, softened
- 2 large oranges, zest grated
- 75g shelled unsalted pistachio nuts, roughly chopped
- 2 tsp caster sugar
Method
- Put the chocolate into a large bowl and place over a pan of just-boiled water. Leave to melt, adding fresh hot water if necessary. Remove the bowl from the pan and leave to cool for 5 minutes.
- Beat the egg yolks one at a time into the chocolate. Add the butter and orange zest. Continue to beat until the mixture is glossy and smooth. Mix in the pistachio nuts.
- In a clean bowl, whisk the egg whites until they form soft peaks. Add the caster sugar and continue to whisk until the egg whites are stiff and satiny. Fold the whites quickly but gently into the chocolate and nut mixture. Pour into 6 150ml ramekins or espresso cups. As soon as the mix is cool, put into the fridge for at least an hour. Allow the pots to come to room temperature before serving.
Comments
This recipe was first published in July 2002.
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