Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Zest of 1 orange
- 4 oz dark chocolate (preferably 70% cocoa)
- 1/4 cup fresh orange juice
- 2 teaspoons vanilla extract
- Optional: 1 teaspoon plant-based gelling agent (like vegan gelatin)
Instructions
- In a medium saucepan, combine heavy cream, sugar, and orange zest over medium heat. Stir until sugar fully dissolves.
- Remove from heat; add orange juice and vanilla extract, mixing well.
- Place broken dark chocolate into a bowl and pour the warm cream mixture over it. Let sit for five minutes, then stir until smooth.
- If desired, dissolve the plant-based gelling agent in warm water and mix into the chocolate cream.
- Divide into serving glasses or ramekins, filling three-quarters full.
- Cover with plastic wrap and refrigerate for at least 2-4 hours or overnight until set.
- Garnish and serve chilled.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 posset (approximately 100g)
- Calories: 296
- Sugar: 23g
- Sodium: 35mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 88mg