Easy 2-ingredient chocolate orange pots made with Terry's chocolate orange and double cream!
Silky, smooth, and indulgent, they make the perfect make-ahead dessert for Christmas.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
I whip up these delicious chocolate orange ganache pots for the Christmas pudding skeptics in our family, but honestly, they’re a treat any time of year.
With just 5 minutes of prep (plus chilling time), it’s the perfect excuse to dust off those shot glasses from the back of the cupboard and get started.
👩🍳 Love chocolate orange? You'll love this no-bake Terry's chocolate orange tart!
Jump to:
✔️ Why should you try it?
- A quick and easy make-ahead festive dessert.
- Just two ingredients are needed.
- Rich and indulgent.
- Perfect for Christmas.
🥘 Ingredients
Just two ingredients are needed to make these delicious chocolate pots.
1 x 157g Terry's Chocolate Orange - I use milk chocolate because the kids prefer that, but the dark one is great too, and will give you a richer more intense flavour.
Double Cream
Optional extras include icing sugar to dust, and chocolate orange minis segments to decorate.
🔪 How to make chocolate orange pots
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
2 ingredients, 5 minutes, plus a few hours in the fridge to chill!
One: Chop the Terry's chocolate orange into small pieces and place in a heat-proof bowl.
Two: Bring the double cream to a simmer in a pan on the hob and immediately pour over the chopped chocolate (it's important you don't let the cream boil). Let it stand for 3 minutes without stirring.
Three: Use a metal spoon to slowly mix the cream and chocolate together. When fully mixed, pour into 4 shot glasses or similar and chill in the fridge for at least 2 hours before serving. I find it's best to make them the night before so they are fully set before serving.
Top Tips
- Chopping the chocolate orange up into small segments allows the hot cream to melt it more easily.
- Don't be tempted to stir the cream and chocolate together until you have timed 3 minutes.
- If you can't get hold of Terry's chocolate oranges, use the same weight of dark chocolate (157g) with the zest of 1 orange instead.
- The recipe can easily be doubled to feed 8.
- Make it dairy-free by using coconut cream.
🍴 Serving suggestions
Serve the chocolate ganache pots for a quick and easy dessert.
Dust with icing sugar and serve with chocolate orange minis segments for an extra indulgent treat!
The chocolate pots are silky, smooth, and very rich, so it's best to serve them in small portions! Shot glasses are great if you have them, or small glass ramekins.
🥡 Storage
Make Ahead - Make the chocolate ganache pots up to 3 days ahead of time and store them in the fridge.
Store - Refrigerate the no-bake chocolate pots for up to 3 days.
❓ FAQs
The ratio of chocolate and cream is slightly different for white chocolate ganache pots. I would recommend looking for a recipe specifically for white chocolate.
Yes! Just make sure you cover each pot (shot glass or whatever you have used) with cling film and then wrap tightly in foil. Defrost in the fridge overnight.
Yes! If you're in the US just substitute the double cream for the same amount of heavy cream.
😋Related recipes
More chocolate orange treats to try!
- Chocolate Orange Tiffin
- Chocolate Orange Flapjacks
- Chocolate Orange Muffins
- Chocolate Orange Tarts
- Chocolate Orange Brownies
- Chocolate Orange Mousse
- Chocolate Honeycomb Torte
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Chocolate Orange Pots
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Saucepan
Ingredients
- 1 Terry's Chocolate Orange 157g, chopped into small pieces
- 157 ml Double Cream
Instructions
- Chop the Terry's chocolate orange into small pieces and place in a heat-proof bowl.1 Terry's Chocolate Orange
- Bring the double cream to a simmer in a pan on the hob and immediately pour over the chopped chocolate (it's important you don't let the cream boil). Let it stand for 3 minutes without stirring.157 ml Double Cream
- Use a metal spoon to slowly mix the cream and chocolate together. When fully mixed, pour into 4 shot glasses or similar and chill in the fridge for at least 2 hours before serving. I find it's best to make them the night before so they are fully set before serving.
Notes
- Chopping the chocolate orange up into small segments allows the hot cream to melt it more easily.
- Don't be tempted to stir the cream and chocolate together until you have timed 3 minutes.
- If you can't get hold of Terry's chocolate oranges, use the same weight of dark chocolate (157g) with the zest of 1 orange instead.
- The recipe can easily be doubled to feed 8.
- Make it dairy-free by using coconut cream.
Dannii
I love anything with chocolate orange and this looks deliciously indulgent.
Bintu | Budget Delicious
Chocolate and orange is one of my favourite combinations and these sound delicious! I love that these need just two ingredients!
Tara
You had me at 2 ingredients and 5 minutes! Such a fun and indulgent dessert. Those flavors sound amazing.
Beth
Yummy! This was the perfect combination and so delicious! Absolutely loved here and will be made again!