Moroccan Spiced Chocolate Pots with Orange Blossom Cream

Allergens

Dairy, Eggs

Ingredients

• 1 cup heavy cream
• 2 tbsp coconut milk
• 4 oz dark chocolate (70% cocoa)
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt
• 2 egg yolks
• 2 tbsp honey
• Zest of 1 orange
• 1 tsp orange blossom water

Instructions

1. In a saucepan, warm the heavy cream and coconut milk over low heat until steaming.
2. In a separate bowl, combine chocolate, cinnamon, ginger, and salt.
3. Add the warmed cream to the chocolate mixture, stirring until fully incorporated.
4. In a small bowl, whisk together egg yolks, honey, and orange zest.
5. Gradually add the egg yolk mixture to the chocolate mixture, whisking constantly.
6. Return the saucepan to low heat and cook, stirring constantly, until it thickens slightly and coats the back of a spoon (about 4 5 minutes).
7. Remove from heat and whisk in orange blossom water.
8. Divide the mixture into two ramekins or dessert cups, cover with plastic wrap, and refrigerate for at least 4 hours, or until chilled and set.

Chef’s Insight

This dessert combines the warmth of Moroccan spices with the richness of chocolate to create a truly unforgettable experience.

Notes

For a vegan version, replace the egg yolks with a vegan-friendly alternative like flaxseed meal or cornstarch.