Description

This decadent Chocolate Orange Posset combines the rich creaminess of heavy cream with the bold flavors of dark chocolate and vibrant orange zest and juice. Sweetened with granulated sugar and perfectly set with gelatin, this no-bake dessert is silky smooth, tangy, and indulgently chocolatey. Ideal for an elegant dinner party, it requires just a short prep time and chilling to achieve its luxurious texture.

Ingredients

Scale

Posset Base

2 cups (480 ml) heavy cream
1/2 cup (100 grams) granulated sugar

Chocolate and Flavoring

200 grams (7 oz) dark chocolate, chopped
1 tablespoon finely grated orange zest
1/4 cup (60 ml) freshly squeezed orange juice

Setting Agent

1 tablespoon (or 1 packet, about 7 grams) gelatin
2 tablespoons (30 ml) water

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Instructions

Gather Ingredients: Collect all the necessary ingredients to have everything at hand before starting the preparation.
Chop Chocolate: Finely chop the dark chocolate into small pieces to ensure it melts smoothly when added to the hot cream mixture.
Heat Cream and Sugar: In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir frequently until the sugar fully dissolves and the cream is hot but not boiling.
Add Chocolate and Orange: Remove the pan from heat and stir in the chopped dark chocolate, finely grated orange zest, and freshly squeezed orange juice until the mixture is completely smooth and the chocolate is fully melted.
Prepare Gelatin: Bloom the gelatin by sprinkling it over 2 tablespoons of water and letting it sit for a few minutes to soften. Then gently heat the gelatin until fully dissolved and stir it into the warm chocolate-orange mixture until evenly incorporated.
Chill to Set: Pour the prepared mixture into serving glasses or ramekins. Refrigerate for at least 4 hours or until the posset has firmed up and set perfectly to a silky, creamy texture.

Notes

Ensure the cream mixture does not boil to avoid curdling.
Use high-quality dark chocolate for the best flavor and smooth texture.
Freshly grated orange zest adds a bright, fragrant citrus aroma; avoid the bitter white pith.
Gelatin must be fully dissolved for a smooth set—do not boil gelatin directly.
Chill the posset uncovered initially to prevent condensation, then cover once partially set.
This dessert can be made a day ahead for convenience.