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Chocolate Orange Cream Sauce
Our chocolate orange cream sauce is quick and easy to make. It can be made in advance and this sauce makes a fantastic partner to our chocolate orange Christmas pudding and our chocolate steamed pudding.
Ingredients
- 300 ml Single cream
- 4 tablespoons Sicilian Blood Orange Marmalade
- 3 tablespoons White Crème de Cacao liqueur
Instructions
- Pour the cream into a saucepan and add the marmalade.
- Heat gently, stirring constantly with a wooden spoon to allow the marmalade to melt. Do not let the cream boil.
- Use a stick blender to pulse the cream until the chunks of peel in the marmalade break down.
- Stir in the crème de cacao.
- Pour into a heatproof bowl, cover the surface with food wrap to stop a skin from forming, allow to cool then refrigerate for at least 2 hours.
- Stir well just before serving.
- Serving suggestions
- This boozy cream sauce is luscious when served with our chocolate themed Christmas puddings or desserts such as our stocky chocolate pudding, but it would also be lovely poured over warm mince pies.
Notes
Expert Tips
• Heat the cream and marmalade very gently to avoid the cream from burning on the bottom of the pan.
• It will look lumpy until it has been blitzed with the stick blender.
• Stir well to remove any bubbles created by processing the cream with the stick blender.
• Avoid using dark crème do cacao as it will affect the colour of the cream.
• Adjust the amount of alcohol used according to your own taste preferences.
