Orange and Chocolate Posset is the perfect, quick, and easy dessert when you are entertaining during the holidays!
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!
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.
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.
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.
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
- 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
1. In a medium-size saucepan bring cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined.
2. 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.
3. Shut off the stovetop and stir in the orange juice.
4. Pour mixture into ramekins.
5. Lightly stir several tablespoons of oranges into each ramekin.
6. Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.
7. 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.
Are you looking for other great Holiday Recipe ideas? Take a look at these other posts we have shared.