Easy Chocolate Orange Pots

These easy chocolate orange pots are sure to impress, and are made with double cream and Terry’s chocolate orange with an optional shot of orange liqueur.

Chocolate orange pots

This delicious but deceptively simple pudding using only 3 ingredients and takes just 5 minutes to put together, using one pan and one spoon.

See Also

• Lemon posset – delicious 3 ingredient lemon pots
• Rich and indulgent chocolate orange fudge is so easy to make
• Chocolate orange bread and butter pudding will always be popular

They are rich, silky smooth and with clever presentation are sure to impress. Even better they only need 5 minutes hands on time.

Ideally you will make these the day before you serve them, as you do need some chilling time, but if you have people coming for a mid-week supper you can just about get away with making them as you get home from work – if you start on them the second you get through the door.

Why you will love my chocolate ganache orange pots 

• It is seriously easy and takes just five minutes’ hands-on time! 

• Just three ingredients. 

• An easy twist on a classic recipe that is sure to impress 

• Chocolate + orange – need I say more?

Chocolate orange pots – ingredients

Chocolate orange – you need one chocolate orange – ideally dark as it is richer and will give a better result.

Cream – regular double cream – you do not need a posh brand or extra thick – just regular supermarket own label double cream.

Orange liqueur – Optional – but it makes them so much nicer – choose your favourite.

To decorate

Some extra segments of chocolate orange or a bag of the minis, as well as some extra cream.

How to make chocolate orange pots – Step-by-Step 

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy chocolate orange pots recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step one – Pour the cream into a large pan, put it onto a low heat and warm until it just starts to simmer.  Keep an eye on it all the time, as you do not want it to boil over. Remove from the heat.

Step two – whilst the cream is heating unwrap the chocolate orange and chop it up to small sized pieces. The smaller the the better as it will melt faster, but don’t go mad with the chopping.

Step three – add the chopped chocolate to the hot cream and stir it in until it is melted and and you have a smooth ganache.

If needed return the pan to the stove top and very gently heat on the lowest setting until the chocolate has properly melted.

Step four – If using add the orange liqueur and stir it in.

Step five – Pour the mixture into individual serving glasses (or ramekin dishes), and leave in the fridge for a couple of hours. Ideally, leave them overnight to set.  

Helen’s Pro Tip

If serving in a glass I like to use either a jam funnel, or transfer the melted chocolate mixture to a jug so you can easily pour it in and not leave drips on the side of the glass.

Serving Suggestion & Presentation

I think that presentation is key here, I like to serve these in some verrine or large shot gasses, or pretty espresso cups.

Just before serving, remove from the fridge and top with some extra cream and segment of chocolate orange. 

Storage

Fridge – keep in the fridge for up to 3 days

Freezer – these freeze well, cover well so they are airtight – defrost overnight in the fridge. Serve with a drizzle of liquid cream to hide any cracks.

Hints, Tips & Variations

• Just add the chopped chocolate to the pan you melted the cream in. There is no need to dirty a separate bowl.

• If you need to pop the chocolate and cream mixture back on the stove top to help the last of the chocolate melt. if you cook on gas use the lowest flame and a diffuser, for all other hobs there is likely to be enough residual heat to warm the mixture again.

• If using antique, old or fragile glasses check that the chocolate mixture is not too hot before pouring it in.

• For effortless presentation use a jam funnel to pour the mixture into your serving glasses. This will avoid any drips on the inside of the glass.

• No chocolate orange? Use the same weight of dark / plain chocolate and the finely grated zest of one orange.

• White chocolate orange pots – you need to use about 50% more chocolate orange to get a good set.

• Any leftovers – pour into a mug, top up with milk and gently microwave to make orange hot chocolate.

• The orange liqueur is optional. If not using the pots will have a firmer set.

Update Notes – recipe originally published March 2010. Updated with new text and method October 2023.