Another chocolate recipe made using Mortimer Chocolate Powder

You will need a large pudding dish.

Method

Grate the zest of the lemon and squeeze the juice. Make up the jelly, as per the packet instructions, using water and the lemon juice to give ½ pint. Stir in the lemon zest and leave to cool.

In a saucepan heat 75ml of cream until it just starts to bubble, remove from the heat and whisk in the chocolate powder. Leave to cool, at which point the mixture will be translucent with the consistency of runny honey.

Whip the remaining cream until it just begins to thicken and the whisk leaves a trail when lifted up. Slowly pour in the melted chocolate, whilst whisking the cream. Then slowly pour in the jelly, again whilst whisking the mixture.

Pour into the pudding dish and put in the fridge to set. Don’t worry that the mixture is quite liquid it does set.