Orange and Geranium
Chocolate Pots

INGREDIENTS:

200ml double cream

100ml whole milk

180g (2x 90g bars Montezuma's Happy Hippy with orange & geranium)

40g soft brown sugar

2 egg yolks

Edible flowers or the zest of 1 orange decorate

METHOD:

Prepare four sundae glasses, ramekins or small glass tumblers.

Heat the cream and milk in a pan on a medium heat until they reach a gentle simmer, then remove from the heat.

Chop or break the chocolate into small pieces and add to the pan, mix vigorously until the chocolate has completely melted and the mixture is smooth.

In a separate bowl, whisk together the egg yolks and the sugar until fluffy. Add the chocolate mixture from the pan to the bowl and mix together to combine. You want the mixture to be completely smooth before pouring into your four prepared vessels.

Chill for a minimum of 1 hour before serving, decorate with edible flower petals or orange zest.