If there was such a thing as dessert medicine, then bitter chocolate creme is what should be prescribed. The flavour of this rich creme brulee-style dessert combined with oranges steeped in caramel syrup is deliciously intense. Fresh oranges are for me perhaps the most perfect fruit to accompany chocolate. When caramelised they add that little something extra. Be warned, this should only be consumed in small amounts but it’s just what the doctor ordered.
Bitter chocolate creme
| 1 cup | Cream |
| 180 g | Dark chocolate, 70% cacao, broken into pieces (Main) |
| 2 | Egg yolks |
| 2 Tbsp | Caster sugar |
| 1 Tbsp | Instant coffee, dissolved in 2 Tsp boiling water, or 1 shot of espresso coffee |
| 1 Tbsp | Rum, optional |
| 1 ½ Tbsp | Butter |
| 1 pinch | Cayenne pepper, use a small pinch |
Caramelised oranges
| ½ cup | Sugar |
| ¼ cup | Water |
| 4 Tbsp | Orange juice |
| 4 | Oranges, peeled and segmented |
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Directions
Bitter chocolate creme
- Heat the cream in a saucepan until it comes to a simmer. Remove from the heat and add the chocolate, whisk together until smooth.
- Beat the egg yolks and sugar together in a separate bowl, then whisk in half of the cream and chocolate mix.
- Pour this back into the saucepan and whisk on the heat for 2 minutes. Stir in the coffee, rum, butter and cayenne. Allow to cool then pour the mix into 4 glasses, place in the fridge to set.
Caramelised oranges
- Bring the sugar and water to the boil, cook until light caramel in colour. Remove from the heat and carefully stir in the juice. Add in the orange segments. Leave to cool to room temperature.
- Arrange the caramelised oranges on top of the chocolate creme and serve with some lightly whipped cream. To achieve the perfect meltingly truffle-like texture, serve a troom temperature.
