Chocolate And Mandarin Pots

• 4 servings
• 60 minutes to prepare

Instructions

Method

1. Whisk the egg and sugar until light and fluffy.
2. Heat the milk and 70ml of double cream to the boil and pour over the egg and sugar mix.
3. Carefully fold in the melted chocolate and pour into 4 glasses. Place in the fridge to set.
4. Peel 1 mandarin, cut into 4 thick slices and place to one side. Squeeze the rest of the remaining mandarins into a pan and bring to the boil.
5. Place the gelatine sheet in water to soften and then add to the hot mandarin juice to make the jelly.
6. Add the 4 slices of mandarin and remove from the heat. Once the jelly is cool but not set remove the mandarin slices and place 1 on top of each chocolate mousse.
7. Pour the cool liquid jelly into each glass and allow to set.
8. Garnish with the remaining double cream and serve with a few shortbread biscuits.

Chef’s Tip:

This dessert is best made in advance. You can even make this 2/3 days before Valentine’s Day to make the night stress free.