Ingredients

The following ingredients have 8 Servings
  • 500ml pot double cream
  • 300g dark chocolate , broken into chunks
  • zest 2 oranges , plus 100ml juice (and a splash extra)
  • 2 tbsp icing sugar , sifted
  • a few sachets sherbet
  • 200ml whipping cream
  • 50ml prosecco , Cava or Champagne
  • 2 tbsp icing sugar , sifted

Instruction

  • Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
  • Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
  • Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
  • Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.