Try these chocolate orange pots, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas. Also discover more decadent chocolate desserts such as our chocolate orange cheesecake, chocolate mug cake and chocolate mousse, Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.

Extra-virgin olive oil comes with many flavour profiles: young, freshly pressed oil tends to be grassy, peppery and deep green in colour; oil over a year old will be paler, milder and sweeter. However, all good-quality oils will still have a delicious grassiness and rounded depth of flavour. Extra-virgin olive oil is made up of monounsaturated fats and is an important part of a healthy Mediterranean diet.

Olive oil is a good match for dark chocolate, the sweet and complex flavours of bitter cacao combining well with an equally bitter young olive oil.


  • 200ml double cream
  • 40ml whole milk
  • 200g 70% dark chocolate, chopped
  • 30ml extra-virgin olive oil, plus extra to serve
  • 1 orange
  • 50g brown sugar
  • sea salt, to serve


  • STEP 1

    Pour the cream into a pan with the milk and heat gently. Put the chocolate into a bowl and, once the cream is just simmering, pour it over the chocolate. Leave for one minute, then stir to combine. Stir in the olive oil, being careful not to overmix and split the mixture. Pour into 4 small ramekins or glasses and leave to set at room temperature.

  • STEP 2

    Cut the orange in half horizontally. Squeeze half of the orange into a small pan, add 50ml of water and the brown sugar. Cut the remaining half into small chunks and put them in the pan, peel-side down. Bring to a simmer over a medium-low heat, basting the oranges every now and again. After 10-15 minutes, when the liquid has reduced to a syrup, remove from the heat.

  • STEP 3

    Serve the chocolate pots topped with a drizzle of extra-virgin olive oil, a little pinch of salt and the caramelised oranges.


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