Bitter Orange Chocolate Glaces

Prep Time

20 minutes + cooling

Chilling Time

at least 3 hours


6 people

For a yummy and fruity dessert try your hand at these soufflé by Linda Collister.


For the filling
  • 135g 70% Divine Dark Chocolate
  • 250ml whipping cream
  • 2 large free range eggs
  • 75g caster sugar
  • Grated zest of 1 unwaxed orange
  • 2 tbsp orange juice
  • 2 tbsp orange liqueur
  • Divine Cocoa Powder for dusting
For the caramel sauce
  • 250g granulated sugar
  • 300ml water
  • Clementines for serving
Cook's Tip
  • You will need 6 paper muffin cases in a muffin tray.



Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.


Break up the chocolate and melt gently. Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate.


Put the cream into chilled bowl and whip until soft peaks form. Chill until needed.


Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale –about 4 minutes. Set aside until needed.


In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar. Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur.


Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.


To make the caramel sauce put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point).


Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer).


Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently.


Put the pan back on a low heat and stir gently until the caramel dissolves. Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.