Chocolate Orange Pots with Caramel Mascarpone

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200ml/7fl oz red wine
• 1 orange
• 100g/3½oz caster sugar
• 500g/1lb 2oz dark chocolate
• 8 free-range egg yolks
• 275ml/10fl oz whole milk
• 225ml/8fl oz double cream
• 1 tbsp butter
• 100ml/3½fl oz water
• 150g/5oz caster sugar
• 1 orange
• splash double cream
• 200g/7oz mascarpone

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 150°C (300°F). Put eight ramekins in a deep baking dish ready for a water bath.

2. Put the red wine, 100g (3½oz) caster sugar and the zest of one orange in a pan. Simmer about 10 minutes until reduced by half to a syrup, then strain and set aside.

3. Chop the dark chocolate and put it in a bowl with the butter. Warm the milk and 225ml (8fl oz) double cream until steaming, pour over the chocolate and stir until smooth.

4. Whisk the egg yolks with the juice of the orange and 2 tablespoons of the warm wine syrup. Slowly whisk in the chocolate mixture, then pour through a sieve into the ramekins.

5. Pour a pan of boiling water into the baking dish around the ramekins. Bake 25 to 30 minutes until just set with a slight wobble, or until the centres reach 160°F (71°C). Cool, then chill.

6. Put 150g (5oz) caster sugar and 100ml (3½fl oz) water in a clean pan. Heat without stirring until golden amber, then carefully stir in a splash of double cream to make a caramel.

7. Beat the mascarpone with a spoonful of the caramel and the zest of the second orange until soft and smooth. Loosen with a splash of double cream if needed.

8. Spoon the caramel mascarpone over the chilled pots and drizzle with the remaining wine syrup before serving.