Bailey's Chocolate Orange Pots

• portions: Makes 6 chocolate pots
• temps total: 4 hours 16 minutes

Ingrédients

If you only make one of my recipes this Christmas...it has to be this one

Something that is this easy to make has absolutely no right tasting this good

Buttery biscuit, topped with chocolate orange cream and a cheeky shot of Bailey's - finished off with a slice of chocolate orange...

You can prep them ahead, you don't need to bake them AND you get to use the GU pots at the back of the cupboard!

These are the perfect Christmas Day desserts...but if you want to practice them before then, just eat curled up on the sofa in front of a good film

The recipe's below - let me know if these are going on the Christmas list! A x

157g chocolate orange

100g dark chocolate

100ml Baileys (or off brand equivalent)

1/2 tsp orange zest

300ml double cream

8 digestive biscuits

25g melted butter

Instructions

Place the digestive biscuits in a freezer bag, crush with a rolling pin until you have a rough crumb

Add 25g of melted butter to the crumb and mix well until all of the crumbs are coated.

Divide the biscuit between 6 ramekins and press down with the back of a teaspoon.

Set aside 6 chocolate orange segments for the topping and put the rest in a microwaveable bowl with the dark chocolate broken into pieces

Microwave the chocolate at 30 second intervals stirring each time before microwaving again.

When most of the chocolate has melted remove from the microwave and stir until completely smooth, this will stop it overheating and getting gritty.

Leave to cool

Place 300ml double cream in a mixing bowl and using a hand blender, mix for 30 seconds or so until it begins to thicken. Add 100ml of Bailey’s, the orange zest and the melted chocolate and whisk until smooth and one single colour.

Divide the mixture between the ramekins and place in the fridge for 4 hours or overnight.

Remove from the fridge 15 minutes before needed

Place a chocolate orange segment on top of each one before serving.