CHOCOLATE ORANGE POSSET

Directions

Prepare the Orange Shells (Optional Serving Method): 

1. Slice oranges cleanly in half. 

2. Using a paring knife, run it around inside edge to loosen flesh. 

3. Carefully scoop out fruit with a spoon, keeping peel intact. 

4. Place hollowed halves cut-side up in a muffin or cupcake pan to keep them stable. 

5. Refrigerate until ready to fill. (OR, use small glass jars or ramekins.) 

Orange Posset: 

1. In a medium saucepan, combine sugar and orange zest. Rub together with your fingers to release citrus oils. 

2. Add heavy cream and heat over medium, stirring frequently. 

3. Bring to a full rolling boil and continue boiling for 2 full minutes (do not reduce heat). 

4. Remove from heat and allow to cool slightly for 3–5 min. 

5. Slowly whisk in strained orange juice, lemon juice and a Splash of Vainilla Molina. 

6. Mixture will begin to thicken as acid reacts with cream. 

7. Pour into prepared orange shells or jars, filling almost to top and leaving space for ganache. 

8. Refrigerate uncovered for 30 minutes, then loosely cover and chill for at least 4 hours or until fully set. 

Dark Chocolate Ganache: 

1. Place chopped chocolate in a heatproof bowl. 

2. Heat heavy cream until very hot but not boiling. 

3. Pour hot cream over chocolate and let sit for 3 minutes. 

4. Stir until smooth and glossy. 

5. Cool slightly until pourable but not hot (to avoid melting the posset layer). 

Assemble: 

1. Add a thin layer of ganache over each chilled posset. 

2. Refrigerate for 10–15 min until ganache sets. 

3. Garnish with fresh orange zest or chocolate orange segments if desired.