White Chocolate Pots with Caramelised Orange Wedges


Serves 4

Preparation Time

Cook time

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Cook's NoteFor this recipe, you can also substitute white chocolate for dark chocolate.
Entertainer's TipThe batter can be made in advance and kept in the fridge.
Product TipIdeal for a range of uses from dips and sauces, to starters and desserts the Le Creuset large ramekin is the perfect size for individual portions.
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  • 300g white chocolate, broken into small pieces
  • 80ml orange juice
  • 20g butter
  • pinch of salt
  • 4 eggs, seperated
  • 2 oranges cut into quarters
  • 120ml sugar
  • 50g butter


Melt the chocolate with orange juice, butter and salt over a bain-marie of hot water.

Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.

Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.

Spoon the mixture into 4 Le Creuset Large Ramekins and place in the fridge to set.

Heat the orange wedges, sugar and butter in a Le Creuset sauce pan, and cook until caremelised and golden. Remove from the saucepan and allow to cool.

Serve the white chocolate pots with caremelised oranges.