Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pour the cream into a pan with the milk and heat gently. Put the chocolate into a bowl and, once the cream is just simmering, pour it over the chocolate. Leave for one minute, then stir to combine. Stir in the olive oil, being careful not to overmix and split the mixture. Pour into 4 small ramekins or glasses and leave to set at room temperature.
Cut the orange in half horizontally. Squeeze half of the orange into a small pan, add 50ml of water and the brown sugar. Cut the remaining half into small chunks and put them in the pan, peel-side down. Bring to a simmer over a medium-low heat, basting the oranges every now and again. After 10-15 minutes, when the liquid has reduced to a syrup, remove from the heat.
Serve the chocolate pots topped with a drizzle of extra-virgin olive oil, a little pinch of salt and the caramelised oranges.
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