Chocolate orange ginger crunch pots

Katie Brysons make-ahead rich chocolate orange dessert is ideal for a special Sunday lunch or relaxed dinner party
By Katie Bryson
Chocolate orange ginger crunch pots
  • Rating:
  • Serves: Makes 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus setting
  • Effort: easy


  • 150 g unsalted butter, plus extra for greasing
  • 200 g gingernut biscuits
  • 150 ml double cream
  • 200 g dark chocolate, chopped
  • 1 orange, zest only
  • creme fraiche, to serve


1. Grease 6 ramekin dishes with butter, then melt half the remaining butter.

2. Put the ginger nut biscuits in a sealed bag and then bash with a rolling pin until theyre reduced to crumbs. You could also blitz them in a processor/blender.

3. Turn the biscuit crumbs out into a bowl and then mix with the melted butter until fully coated. Divide the mixture between the ramekin dishes and press into the bottom to form an even layer with the back of a metal spoon.

4. Pour the cream, remaining butter, chocolate and half of the orange zest into a microwavable bowl, then heat in the microwave on full power for a minute and then 30 second bursts, taking the bowl and out and giving a good stir in between until melted. You could also do this in a heatproof bowl over a pan of simmering water.

5. Once melted, give it a good whisk so youre left with a very smooth mixture.

6. Pour the creamy mixture into the ramekins then pop into the fridge to chill for around 2 hours until set.

7. Take them out of the fridge 30 minutes before youre ready to serve to let them come to room temperature. Serve with a dollop of creme fraiche on the top with a grating of orange zest.

For more simple desserts, try our easy dessert recipes

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