- 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.