- A chill in the fridge sets the velvety texture, while a thin dark chocolate layer adds a satisfying crack to every spoonful. Serve the possets with homemade candied orange slices and a pinch of flaky salt.
- If the stem end of an orange shell develops a small hole when you’re removing the flesh in Step 4, plug the hole with a whole clove so the creamy orange mixture doesn’t leak out. Or skip the citrus peel shells and pour the cream mixture directly into 6-oz. ramekins.
- Make this easy dessert up to 24 hours before you plan to serve.
Ingredients
11mediumblood, Cara Cara, and/or navel oranges
3 1/4cupssugar
1/4cupfresh lemon juice
4cupsheavy cream
2tsp.vanilla bean paste or vanilla extract
3/4cupdark chocolate chips
Sea salt flakes (optional)
Directions
For the candied orange slices, slice two of the oranges into 1/4-inch-thick rounds. In a large saucepan combine 2 cups of the sugar and 2 cups water. Bring mixture to boiling over medium-high. Cook and stir until sugar is dissolved. Reduce heat to medium-low. Add orange rounds, spreading them out as much as possible so they just slightly overlap.
Simmer gently until white pith is nearly translucent, 45 to 50 minutes. Line a baking sheet with parchment paper; place a wire rack on top. Using tongs, gently remove orange rounds from saucepan, allowing excess syrup to drip off; place rounds on the wire rack. (Discard syrup or save in an airtight container in the refrigerator up to 3 weeks to use in mocktails or cocktails.)
Let rounds stand at room temperature until slightly tacky, 24 to 48 hours. Halve the orange rounds. Spread 1/4 cup of the sugar on a small plate. Add orange slices to sugar, a couple at a time, and turn to coat; return to rack.
Meanwhile, halve eight of the remaining oranges crosswise. Carefully scoop out the flesh, reserving pith and peels. Nestle the orange shells inside the cups of a standard-size muffin pan or in ramekins. Squeeze the juice from the orange flesh. Measure 2/3 cup juice; stir in lemon juice.
Remove zest (about 1 Tbsp.) from the remaining orange. In a medium saucepan stir together orange zest, heavy cream, the remaining 1 cup sugar, and 1/2 tsp. kosher salt. Bring to boiling over medium-high. Immediately reduce heat to medium-low; stir until sugar is dissolved. Simmer, occasionally stirring and scraping down sides of pan, until mixture coats the back of a spoon, 3 to 5 minutes. Remove from heat. Stir in juice mixture.
Set a fine-mesh sieve over a glass measuring cup. Pour cream mixture through the sieve; discard solids. Stir in vanilla. Let cream mixture cool 5 minutes (no longer), then pour into orange shells. Chill, uncovered, until fully set, at least 4 hours or up to 24 hours.
Once possets are fully set, place chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring until melted and smooth. Spoon melted chocolate over each posset, spreading into an even layer. Chill until chocolate hardens, 15 minutes. Garnish possets with candied orange slices and, if you like, sea salt flakes.
Nutrition Facts (per serving)
| 506 | Calories |
| 24g | Fat |
| 73g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe16 | |
| Calories506 | |
| % Daily Value * | |
| Total Carbohydrate 73g | 27% |
| Dietary Fiber 4g | 16% |
| Total Sugars 63g | |
| Protein 4g | 7% |
| Total Fat 24g | 31% |
| Saturated Fat 15g | 76% |
| Cholesterol 68mg | 23% |
| Vitamin A 256mcg | 28% |
| Vitamin C 93mg | 103% |
| Vitamin D 1mcg | 5% |
| Vitamin E 1mg | 8% |
| Folate 47mcg | 12% |
| Vitamin K 16mcg | 14% |
| Sodium 21mg | 1% |
| Calcium 93mg | 7% |
| Iron 1mg | 7% |
| Magnesium 41mg | 10% |
| Potassium 473mg | 10% |
| Zinc 1mg | 5% |
| Vitamin B12 0mcg | 5% |
| Omega 3 0g |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- <span>Desserts & Baking</span>
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