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    Salt Chocolate Pot with Tequila and Orange Granita

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    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.

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    This recipe is a Waitrose Cookery School recipes, from our Mexican Fiesta course.

    View all our Cookery School courses >


    Average user rating

    5 stars