Name: Milk chocolate pots with citrus shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 200g good-quality milk chocolate chopped; 200ml double cream; 2 large egg yolks lightly whisked; 160g self-raising flour plus extra for dusting; zest 1 orange; 110g butter cut into cubes; 60g golden caster sugar plus extra for sprinkling; 1 large egg yolk; 100ml whipping cream

Home
Recipes
Milk chocolate pots with citrus shortbread

Milk chocolate pots with citrus shortbread

Allan Pickett

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

plus at least 2 hrs chilling

A star rating of 4 out of 5.5 ratingsRate

loading...

These individual chocolate desserts go really well with the light citrussy shortbread and are so simple to make that kids can get involved too!

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Dad's minute steak with golden onions

A star rating of 4.5 out of 5.10 ratings

Lamb shanks with chickpeas & Moroccan spices

A star rating of 4.2 out of 5.30 ratings

White asparagus with Serrano ham & chive dressing

A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

For the chocolate pots

200g good-quality milk chocolate

chopped
200ml double cream
2 large egg yolks

lightly whisked

For the shortbread

160g self-raising flour

plus extra for dusting
zest 1 orange
110g butter

cut into cubes
60g golden caster sugar

plus extra for sprinkling
1 large egg yolk
100ml whipping cream

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per chocolate pot

kcal558
fat47g
saturates27g
carbs27g
sugars27g
fibre1g
protein7g
salt0.2g

Method

step 1

Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Stir until smooth, then beat in the egg yolks. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.
step 2

Meanwhile, put the flour, orange zest and butter in a large bowl and rub together until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking parchment. Leave to rest for 10 mins in the fridge.
step 3

Heat oven to 160C/140C fan/ gas 3. Bake for 23-25 mins until golden brown, then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool.
step 4

When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.

RECIPE TIPS

NUTRITION FOR SHORTBREAD

261 kcals, fat 17g, saturates 11g, carbs 23g, sugars 8g, fibre 1g, protein 3g, salt 0.4g

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now