Chocolate pots with mascarpone and tangerine

Ingredients

• 100 g dark chocolate (70 per cent cocoa solids), chopped
• 80 g milk chocolate, chopped
• 150 g unsalted butter
• 5 eggs
• 150 g caster sugar
• 20 ml orange liqueur (Cointreau or Grand Marnier)
• 60 g plain flour
• 2 pieces dried tangerine, orange or mandarin peel
• 1 tsp caster sugar
• mascarpone, to serve

Resting time: 30 minutes

Instructions

1. Preheat a fan-forced oven to 200ºC. Grease six 8-cm round, 3-cm deep ramekins.
2. Place the chocolates and butter in a heat-proof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir occasionally until melted and smooth.
3. Using electric beaters, beat the eggs, sugar and Grand Marnier together in a separate bowl until well combined. Sift the flour over the top, then gently fold in until well combined. Rest for at least 30 minutes.
4. Spoon 80 g batter into each of the greased ramekins. Place on a baking tray and bake for 5 minutes.
5. While the chocolate pots are baking, grind the dried citrus peel and caster sugar to a powder.
6. Top the baked chocolate pots with a spoonful of mascarpone, then dust with the citrus powder to serve.

Photography by Adam Liaw.

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