Chocolate Orange Posset

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Creamy, zesty, and delightfully indulgent — Chocolate Orange Posset is the kind of dessert that whispers elegance with every spoonful. This silky British classic takes a luxurious turn by marrying the richness of dark chocolate with the bright, citrusy tang of orange. The result is a two-layered dream: a vibrant, custard-like posset topped with a glossy chocolate ganache that melts on your tongue. It’s simple to make but delivers on flavor like a showstopper.

Perfect for dinner parties or romantic evenings in, this dessert requires minimal ingredients and no baking. It chills beautifully, making it an ideal make-ahead treat that tastes even better after a few hours of rest. Whether you’re looking to elevate your dessert game or just satisfy a citrus-chocolate craving, Chocolate Orange Posset is a dessert worth savoring.

Why You’ll Love This Chocolate Orange Posset

• Elegant but Easy: Looks like a fancy restaurant dessert, but takes just 15 minutes to prep.
• Flavor Explosion: The brightness of orange balances the richness of chocolate, creating a layered flavor profile.
• No Bake Required: Set it in the fridge, not the oven.
• Make-Ahead Friendly: Prepare the day before and serve chilled for best texture and taste.
• Minimal Ingredients: Only a handful of pantry staples needed.

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Preparation Phase & Tools to Use

To create the perfect Chocolate Orange Posset, you don’t need an arsenal of fancy gadgets. Here’s what matters:

• Saucepan: You’ll use this to bring the cream, sugar, and orange zest to a gentle boil — crucial for activating the setting process of the posset.
• Fine Mesh Sieve: Straining the zest ensures a silky-smooth texture.
• Citrus Zester or Microplane: Essential for extracting aromatic orange oils without the bitterness.
• Measuring Cups and Spoons: Precision is key when dealing with cream and citrus.
• Serving Glasses or Ramekins: For presentation and portioning.
• Heatproof Bowl: For melting the chocolate and mixing the ganache.

Each tool serves a simple but important role in making the posset ultra-smooth and beautifully layered.

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Preparation Tips

When zesting the orange, be careful to only get the brightly colored outer skin — avoid the bitter white pith underneath. Heat the cream mixture gently and don’t let it boil over; a slow simmer extracts the citrus oils and activates the cream’s natural thickening properties. Once you add the orange juice, stir well but gently to avoid curdling. Always strain before pouring into serving dishes for the silkiest result. When adding the ganache, wait until the possets are fully set to keep the layers clean. Chill for at least four hours, but overnight is even better for maximum flavor fusion.

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Ingredients for this Chocolate Orange Posset

• 500 ml double cream (heavy cream)
• 125 g granulated sugar
• Zest of 2 large oranges
• 75 ml freshly squeezed orange juice (strained)
• 1 tsp vanilla extract (optional, for added depth)

For the Chocolate Ganache Topping:

• 100 g dark chocolate (70% cocoa), chopped
• 100 ml double cream
• Orange zest or chocolate shavings (for garnish, optional)

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Step 1: Infuse and Simmer the Cream

In a medium saucepan, combine the double cream, granulated sugar, and orange zest. Place over medium heat and stir until the sugar is fully dissolved. Bring the mixture to a gentle boil and let it simmer for exactly 3 minutes. Keep an eye on it to avoid boiling over.

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Step 2: Add the Orange Juice

Remove the saucepan from heat. Stir in the freshly squeezed and strained orange juice, and vanilla extract if using. Mix gently but thoroughly to ensure it incorporates evenly without curdling.

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Step 3: Strain and Pour

Using a fine mesh sieve, strain the mixture into a jug or bowl to remove all the zest. Then carefully pour the smooth posset mixture into individual ramekins or serving glasses. Allow them to cool slightly before transferring to the refrigerator.

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Step 4: Chill Until Set

Let the possets chill in the fridge for at least 4 hours or until fully set. Overnight chilling is recommended for the best texture and flavor development.

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Step 5: Prepare the Chocolate Ganache

In a heatproof bowl, add the chopped dark chocolate. Heat the cream in a small saucepan or microwave until just boiling. Pour the hot cream over the chocolate and let sit for 1 minute. Stir gently until the mixture becomes a smooth ganache.

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Step 6: Top the Possets

Once the possets are fully set, spoon or pour a thin layer of ganache over each. Tilt gently to spread evenly. Return to the fridge for 30 minutes to allow the ganache to firm up slightly.

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Step 7: Garnish and Serve

Before serving, garnish with a little fresh orange zest or a sprinkle of chocolate shavings for visual appeal and an extra burst of flavor. Serve chilled and enjoy the luscious contrast of creamy citrus and rich chocolate.

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Notes

Chocolate Orange Posset is all about balance. The citrus cuts through the richness, making it light yet indulgent. Using high-quality dark chocolate will elevate the ganache, providing a deep cocoa contrast to the bright and creamy base. You can adjust sweetness by using more or less sugar, depending on your preference and the ripeness of your oranges. If serving for a crowd, this dessert can be doubled with no change to technique. It also travels well, making it an excellent option for dinner parties and potlucks.

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Watch Out for These Mistakes While Cooking

• Overboiling the Cream: Simmer gently—boiling too hard can lead to separation or a grainy texture.
• Skipping the Strain: Unstrained zest can make the posset grainy and overpower the smooth texture.
• Using Bottled Juice: Always opt for fresh orange juice. Bottled versions often contain preservatives that affect the setting.
• Pouring Ganache on Warm Posset: Ensure the base is fully set before adding ganache to keep layers clean.
• Not Cooling Before Refrigeration: Let posset cool slightly before chilling to avoid condensation.

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Storage Instructions

Store Chocolate Orange Possets in the refrigerator, covered with plastic wrap or lids. They stay fresh for up to 3 days. Do not freeze, as freezing can alter the creamy texture and separate the layers. If prepping in advance, add the ganache the same day you plan to serve it for best consistency. Serve directly from the fridge for a firm and silky finish.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 410 kcal
• Fat: 34g
• Saturated Fat: 22g
• Carbohydrates: 25g
• Sugar: 23g
• Protein: 4g
• Fiber: 1g
• Sodium: 25mg
• Cholesterol: 110mg

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Frequently Asked Questions

What is a posset exactly?

A posset is a British dessert made by boiling cream and sugar, then adding citrus juice to thicken it naturally.

Can I use other citrus fruits?

Yes! Lemon, lime, or even grapefruit juice can work, but orange pairs best with chocolate.

Does this dessert require gelatin?

No gelatin is needed. The citrus juice naturally reacts with the cream to set the mixture.

Can I make it dairy-free?

Not easily. The recipe relies on the natural setting properties of full-fat cream, which non-dairy alternatives lack.

What kind of chocolate should I use?

Use good quality dark chocolate (at least 70% cocoa) for a rich, balanced flavor.

Can I make this in one large dish instead of individual portions?

Yes, but allow extra chilling time to ensure the center sets properly.

How do I know if the posset is fully set?

The surface should be firm to the touch and wobble slightly like a panna cotta when moved.

Can I freeze posset for later?

It’s not recommended. Freezing affects the creamy texture and can cause separation when thawed.

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Conclusion

Chocolate Orange Posset is proof that simple ingredients, when combined with care, can create something extraordinary. Whether you’re making it to impress guests or to treat yourself, this dessert offers sophistication with ease. Rich, creamy, and cut with citrus brightness, it’s a no-fail finale to any meal. Keep this one in your dessert rotation—you won’t regret it.

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