In the third part of the Mexican Fiesta workshop at the Waitrose Cookery School we learnt how to make Salt Chocolate Pot with Tequila and Orange Granita. This is a very rich dessert and despite all the detailed instructions in this article it is super easy to make. You will impress your guests with it. Guaranteed!
Ingredients (Serves 2) |
|
| For the Granita: | |
| 200ml | Orange Juice, smooth |
| 50ml | Water |
| 35ml | Anejo Tequila |
| For the chocolate pot: | |
| 75g | Dark Chocolate, melted (70%) |
| 185ml | Double Cream |
| 30g | Dark brown muscovado sugar |
| ½ | Vanilla Pod, scraped |
| 1 | Large egg |
| ½ tsp | Sea salt |
Method
For the granita:
- Pour the orange juice, water and tequila into a shallow dish and carefully place into the freezer for at least 2 hours, or until it is completely frozen. Using a fork, scrape the frozen juice to break it up and return to the freezer until needed.
For the Chocolate pot:
- Add the chocolate to a food processor and blitz for 30 seconds.
- Next, combine the cream, sugar and vanilla into a small pan. Bring to the boil and remove.
- Scrape into the chocolate and blitz until smooth.
- Add the egg and blitz.
- Finally, add the salt. Pour into 2 ramekins, and refrigerate for at least 2 hours or overnight.
To serve:
Spoon the grated granita onto the set chocolate pot and eat straight away.
This lovely group of people and chefs enjoyed making and eating a Mexican Fiesta meal together at Waitrose Cookery School
