A very easy chocolate dessert, with grilled orange slices adding a rich, charry marmalade note.
- 300 ml cream
- 300 ml chocolate, grated
- pinch of salt
- 1 orange (see Note)
- 2 tbsp brown sugar
- 30 g peeled roasted hazelnuts, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chiling time: at least 4 hours
1. Warm the cream in a pan to around 75° (it’s best to use a thermometer for this), then remove from the heat. Add the chocolate and the pinch of salt (you can also add some orange zest at this point – see Note) and stir until melted. Pour into serving jars or bowls and refrigerate for at least 4 hours to set.
2. When it’s nearly time to serve, remove pots from refrigerator and allow to come to room temperature.
3. Thickly slice slice the orange and dip the slices in brown sugar. Grill on a heated barbecue on both sides, then remove and chop into small pieces. Serve on top of the chocolate with the nuts… or maybe a few berries, honeycomb, pistachio praline, or whatever takes your fancy!
• If you’d like a Jaffa-style version, you can add some orange zest to the chocolate mixture, before chilling.
• You can also use a mixture of lemon and orange slices.