Chocolate Orange Pots
with a Biscuit Base and Caramelised Nuts
Deck the halls, turn up the carols and let the mulled wine flow, the most delicious day of the year is finally here and we can’t wait to make this your best and most delicious Christmas yet. Our step-by-step, easy to follow recipe cards will be your saving grace, helping you to get your traditional festive feast on the table as effortlessly as possible. On the subject of saving time, we’d recommend doing a little bit of prep the day before. All the information you need is in the cards below, so make sure you read them in advance to get the most out of your Christmas box. Wishing you a very Happy Christmas from all at HelloFresh.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
30
Unsalted Butter
(Contains Milk)
50
Plain Flour
(Contains Cereals containing gluten)
30
Caster Sugar
100
Chocolate
(Contains Soya)
1
Orange
150
Double Cream for the ganache
(Contains Milk)
250
Double Cream for whipping
(Contains Milk)
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
40
Pecan Nuts
(Contains Nuts)
2
Honey
Nutritional information
Utensils
Instructions
Keep the oven at 200°C. Chop the butter into ½cm pieces (amount specified in the ingredient list) and pop into a mixing bowl with the flour and sugar (amounts specified in the ingredient list). Use your fingers to rub the mixture until there are no big lumps of butter left and the whole thing has the texture of coarse breadcrumbs. Spread the crumb mixture out on a baking tray lined with baking paper and bake on the middle shelf of your oven until the mixture is golden, 12-18 mins. Leave to the side to cool. Lower your oven temperature to 180°C.
Break the chocolate up into small chunks and zest the orange. Pop both in a bowl together. Pour the double cream for the ganache (amount specified in the ingredient list) into a small saucepan and bring to the boil over medium heat. Once the cream boils, remove from the heat and immediately pour into the bowl of chocolate and orange. Stir until you have a smooth and glossy chocolate mixture - this is your ganache!
Pour the double cream for whipping (amount specified in the ingredient list) into a large bowl and whisk by hand until the cream has slightly thickened to the consistency of a thick yoghurt. TIP: You can use an electric whisk but be careful not to make it too thick as this will make your chocolate pot very dense!
Slowly pour the ganache into the thickened cream and gently fold the mixture together with a large spoon. Don’t over mix, you don’t want to knock all the air out of it. If the cream and ganache aren’t completely combined, don’t worry, you want it slightly marbled!
Gently break up the crumb mixture using the back of a metal spoon or a rolling pin and divide between the bottom of some small glasses (use your nicest glasses for ultimate presentation points). Spoon the chocolate mixture on top, cover with clingfilm and pop into your fridge (ready for the next day).
Shell the pistachios. Spread your pistachios and pecans out on a baking tray lined with non stick baking paper. Drizzle over the honey and mix to thoroughly coat your nuts. Spread them out in an even layer and roast on the middle shelf of your oven until golden and sticky 7-10 mins. TIP: Watch like a hawk to ensure they don’t burn! When cooked, leave to one side to cool completely then roughly chop and store in an airtight container at room temperature. TIP: Don’t be tempted to refrigerate your nuts or they will go soggy!
