Cointreau, chocolate and orange pots

Cointreau, chocolate and orange pots
  • Serves: 4
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Luscious layered desserts, with a dash of tangy orange liqueur.


  • 3 oranges, peeled, pith removed and separated into segments
  • 50g dark chocolate, broken into small pieces
  • 2 medium eggs, separated*
  • 1 tbsp sweetener
  • Finely grated zest of ½ orange
  • 1 tbsp Cointreau
  • 4 tbsp fat-free natural fromage frais
  • 1 level tbsp milk or dark chocolate curls (or grated chocolate)
  • 1 level tsp cocoa powder, to decorate


  1. Divide the orange segments between 4 dessert glasses.
  2. Put the chocolate in a heatproof bowl and melt over a pan of gently simmering water, ensuring the bowl doesn’t touch the water (or in the microwave on a low heat for 30 seconds). Stir until smooth and leave to cool slightly.
  3. Put the egg whites in a large, clean glass bowl. Beat with an electric hand whisk on a medium speed until they form stiff peaks.
  4. In a separate large bowl, whisk together the egg yolks, sweetener, orange zest and Cointreau. Stir in the melted chocolate.
  5. Using a large metal spoon, gently fold the egg whites into the chocolate mixture until well combined. Spoon the mixture over the oranges and chill for 3-4 hours, or until set.
  6. To serve, top each chocolate pot with a tablespoon of fromage frais. Decorate with the chocolate curls and cocoa powder.

Tip: *Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.

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