White Chocolate Orange Pots
By Warren Ellis
First, you need some little pots. Ramekins, espresso cups, something little that can act as a pot-like thing. Four or five should do you.
200g of the best white chocolate you can find. Smash it up.
Get yourself three egg yolks and set them aside.
Grate yourself about a teaspoon full of orange zest. Make sure it's pretty fine -- if you're just paring some off with a knife, chop it up afterwards. If you get any pith in it, you're buggered.
Get your smashed up little chocolate bits into a bowl. Whack 300ml of double/heavy cream into a pan and stick it on the heat. As it comes to the boil, pour it slowly into the chocolate. Fling a few drops of vanilla extract after them, if you have it, and your orange zest. Whisk like mad.
Put your egg yolks in. Whisk like mad until it's all smoothly incorporated. (You can also do this by putting the chocolate in a food processor, pouring everything on top of it and blitzing it at a medium speed.) Share the still-warm mix among your pots, and chill them in the fridge for at least three hours.
If you make any, bring them by the store at around 3:00. That's when we start getting a little peckish.