Mark Sargeant’s Orange Angelical Chocolate Pots

Serves: 6

“Once the chocolate has melted, let it cool before adding the eggs. If not, this will heat the eggs and could result in scrambling.”

160g Monty Bojangles Orange Angelica Truffles

150ml yoghurt

100ml whole milk

2 free-range egg yolks

1 tbsp icing sugar

Preheat the oven to 140C/275F/Gas 1. Meanwhile, melt the chocolate truffles with the milk in a bowl over a small saucepan of boiling water.
Beat the egg yolks and icing sugar in a bowl until light and fluffy. Add the chocolate mixture and yoghurt and whisk together until well combined.
Pour the chocolate mixture into 6 little cups or ramekins then place into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots.
Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger.
Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray.
Chill in the fridge for at least six hours before serving. Serve straight from the fridge.

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