Mandarin Purée Chocolate Pots

Use Purée Mandarin, Frozen, Boiron (1kg) to make this recipe. Mandarin purée cuts through dark chocolate without the chewy texture of candied peel. Reduce it briefly, then emulsify it into ganache for small, rich pots with a clear citrus finish.

At a glance

• Yield: 6
• Preparation: 15 minutes
• Cooking: 5 minutes
• Chilling or freezing: 4 hours

Purée Mandarin, Frozen — Boiron (1kg)

£14.91

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Ingredients

• 180g mandarin purée, thawed
• 250g dark chocolate, finely chopped
• 250ml double cream
• 30g unsalted butter
• 1 pinch fine sea salt

Method

1. Simmer the mandarin purée for five minutes to reduce it to about 130g. Cool slightly.
2. Heat the cream until steaming and pour it over the chocolate. Leave for one minute, then stir from the centre.
3. Add the warm reduced purée in three additions, mixing until glossy. Stir in the butter and salt.
4. Divide between six small glasses and chill for at least four hours.
5. Bring out of the fridge 15 minutes before serving.

Why this recipe works

Reducing the purée limits free water, which helps chocolate and cream remain emulsified. Mandarin adds fruit acidity and aroma that lightens the perception of a rich ganache.

Practical tips and variations

• Use small servings because the pots are intentionally rich.
• Keep water away from melted chocolate.
• Taste the purée before deciding whether any extra sugar is needed; this recipe usually needs none.

Serving and storage

Cover and refrigerate for up to three days. Do not leave at room temperature for more than needed to soften.

Frequently asked questions

Can I use milk chocolate?

Yes, but use less cream and expect a sweeter result.

Why are my chocolate pots grainy?

The emulsion may have split. Blend briefly with a hand blender held below the surface.

Can I prepare them the day before?

Yes. They are designed to set overnight and can be made up to three days ahead.