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Orange and Chocolate Posset Recipe

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Orange and Chocolate Posset is the perfect, quick, and easy dessert when you are entertaining during the holidays! Creamy, Orangy, Chocolaty. 

Orange and Chocolate Posset Recipe

You may not know this, but we kind of love Possets here at the Adventure Bite. Seeing such simple ingredients come together into such a creamy, decadent dessert with less than 15 minutes of preparation is nothing but satisfying every time!

You can make this delightful orange and chocolate posset recipe the night before. This can go a long way towards helping you stay stress-free while you are entertaining guests over the holidays, or whenever you decide to make this. 

The combination of orange and chocolate just rings of holiday cheer. I’m reminded of those breakable chocolate oranges when I taste it. It’s so good nobody will believe how little time and effort it really takes. 

Maybe don’t serve this to your lactose-intolerant friend, but this is a sure bet for just about everyone else.

Here’s a fun idea! If you like everything to be as classy as a Martha Stewart dinner table display, consider using mason jars with lids. If your guest gets full, just pop that lid on and stick it back into the refrigerator for later! You could even write their names on the lids.

What are the ingredients in a basic Posset?

A basic Posset has just three ingredients: Heavy Cream, Sugar, and an acid. Most modern posset recipes use lemon or some other kind of citrus juice as the main acid. 

If you are interested in knowing how these ingredients work together to make such a delectable dessert, you can learn a lot more about the history of Posset and the science behind the seaming magic right here on the Adventure Bite! 

Check out our raspberry-swirl-posset and our original Posset post lavender-honey-posset.

How do you make flavored posset recipes?

You can use a variety of different acids to create your own uniquely flavored posset recipe. There are a number of different citrus juices that will do the trick. You can also use alcohol in some cases. 

You are going to want to stay tuned because I am working on several recipes that include alcohol and trust me, the preliminary results have been very exciting! You might even say a little intoxicating. 

Orange and Chocolate Posset Recipe

The important thing when choosing an acid is to take a look at their pH level. There is a reason that so many Posset recipes you run across on the internet use lemon juice.  If you want a quick lesson on pH and a list of average pH levels in different citrus fruits, you can get that here

You can affect the flavor of your Posset by altering both the amount and type of sugar you use too. We like to use honey in many of our recipes, including this one. 

Besides adding its own flavor, sugar is important for two other important reasons, it balances the acid you use, and it adds viscosity to the final product. 

If you decide to use a sugar other than honey or refined white sugar, tell us about your experience in the comments. 

Orange and Chocolate Posset Recipe

Finally, after you have created your initial, three-ingredient base, you can add in just about anything else you can imagine. We like to add various chopped and pureed fruits to ours. You could even use a flavor extract. 

If you decide to get creative by adding a unique ingredient to your posset, let us know in the comments. 

The main point is to have fun. Sometimes you’ll find something that really touches your sweet tooth just right. 

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Orange and Chocolate Posset Recipe

Orange and Chocolate Posset is the perfect, quick, and easy dessert when you are entertaining during the holidays! Creamy, Orangy, Chocolaty 
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Print Pin Recipe


  • 4 cups cream, heavy or regular whipping cream both work
  • 1/2 cup honey
  • 1 cup orange juice, pulp-free
  • 1 cup oranges, peeled and chopped into bite sizes
  • chocolate shavings or chunks


  • In a medium-size saucepan bring cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined. 
  • Boil for 3 full minutes stirring continually. You may need to lower the heat to prevent boiling over. If the possibility for a boil overlooks imminent, just remove the pan from the stovetop for a few seconds. 
  • Shut off the stovetop and stir in the orange juice.
  • Pour mixture into ramekins. 
  • Lightly stir several tablespoons of oranges into each ramekin. 
  • Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.  
  • When you are ready to serve, top with a few fresh, orange chunks. If desired shave a bit of dark chocolate over the top for a decadent finish. Enjoy! 


If you are having trouble with unwanted skin forming on the surface of your possets, Cooks Illustrated suggests allowing the mixture to cool in the pan for about twenty minutes. This will allow the skin to begin to form, Then pour through a fine-mesh strainer into the individual ramekins. 
If you are running late, you can speed up the time it takes for your possets to set by popping them into the freezer for 30-40 minutes. They will be decently set. Just don’t forget to take them back out. 
If you are experimenting with different acids, don’t worry if it comes out a little runny. It probably still tastes amazing. Pour it over some more fresh fruit, maybe some shortbread, or dip a biquote in it. Even a lowly graham cracker would be the bomb! 
Most people don’t even know what a Posset is. If you don’t tell them it was supposed to be firm, they won’t lose any sleep over it. 


Serving: 1posset | Calories: 499kcal | Carbohydrates: 27g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 203mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1862IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 1mg
Author: Dani Meyer
chocolate, entertaining dessert, east recipe, orange, easy cooking, dessert, posset, recipe

Are you looking for other great Holiday Recipe ideas? Take a look at these other posts we have shared.

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Chocolate Covered Pretzel Rods Recipe



Stress Free Camping Book.

Camp cooking just gotten taken to a whole new level. From family favorites to cocktails, The Stress Free Camping Cookbook has a recipe for your next trip or backyard fire!

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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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13 thoughts on “Orange and Chocolate Posset Recipe”

  1. 5 stars
    Have made the corresponding honey lavender with stellar results. Made this orange and it was very good but didn’t set as well. It may have been because I put them in wooden Japanese tea cups instead of glass dishes. Or they lose Ed in transport as they were in the car for 2 hours. Popped in the freezer and garnished with shaved dark chocolate, candied ginger and pistachios. Such an easy to make dessert that no one has ever heard of!

    • Amazing! I am not sure I have ever tried them in wooden cups so perhaps it was that. Sometimes if you have overly pasteurized dairy that can also cause it not to quite set up the same. But yes to the freezer trick!

  2. 5 stars
    Did I miss the part where chocolate is incorporated into the posset, or is the chocolate only optional and used solely as a garnish?

      • Hi Dani! I discovered the posset 2 years ago on a site called Gather Victoria. They are also on the West Coast, and do a lot of lovely old recipes!
        The recipe I use is with 4 cups whipping cream, 1/2 cup honey, 1/3 cup lemon juice. I have not tried with lime juice.
        They recommended just bringing the cream to bubbles, not a boil, and I’ve not had a problem with it setting.
        I have also done overnight infusions with violets, lilacs, linden flowers, and elderflowers. All lovely, and the dessert is always a hit!
        I’m in B.C., and do many things with all the wonderful wild plants we are so fortunate to have. Our favourite resource book is Boreal Herbal…Wild Food and Medicine Plants of the North…Beverley Gray. I’m sure you would love incorporating some of the recipes , and putting your own touch on them.
        Great blog. Best success to you with everything!
        Thank You!

  3. I just finished making your lavender and honey possets. They’re currently in the fridge setting up. Looking forward to having them for dessert tonight! Where did you get the small glass container for the chocolate orange possets? Not the little mason jars, the other glass one.

    • No, it must be animal milk for the reaction to occur that thickens it unfortunately. You would need some kind of binding agent like agar flakes or similar to create a bond and the texture will be different I imagine. It’s on my list of things to test so if you try it out let us know how it goes!

  4. Hi friend!
    Tasty and yummy. Great work friend.
    But I think if i try it with chocolate and strawberry then it becomes more yummy. What you say about this idea?
    Thanks, for sharing this great and healthfull recipe.


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