Chocolate and orange are a match made in heaven – you know it, I know it, Terry certainly knows it. This crème is rich, indulgent, and Paleo/Ketogenic-friendly. Give it a try!
I can’t promise that this dessert is fun to eat – there is no tapping, and when that fails, whacking involved – but what I can promise is a scrumptious pudding which delivers a tangy hit of orange, accompanied by a smooth, chocolatey base. As someone who doesn’t crave sugary sweets or desserts, this dessert is ideal, with the vanilla and orange zest adding a subtle hint of sweetness. You could easily add a sweetener of choice, perhaps raw local honey, but I recommend trying the mixture before doing so.
Serves 2 (perhaps with leftovers, depending on the size of ramekin).
Approximate nutrition per serving: 344kcal / 31.2g fat / 12.3g fat / 10.9g total carbohydrates / 6g fibre / 4.9g net carbohydrates / 9.6g protein.
- 1 large avocado (about 140g flesh), roughly chopped
- 1 organic, free-range egg yolk
- 30g dark chocolate (I use 100%)
- 20g grass-fed ghee / butter
- 1½ teaspoon ground vanilla
- 3 teaspoons fresh orange zest, finely grated
- Sweetener of choice (optional)
- Blitz the avocado in a food processor until smooth.
- Add the egg yolk and vanilla. Mix again.
- Melt the chocolate and ghee in a bain-marie. Set aside to cool but not solidify.
- Once the chocolate mixture has cooled, add to the food processor and blend. If using, add the sweetener here. Transfer to a large bowl.
- Stir the grated orange zest into the chocolate crème.
- Serve in ramekins with finely grated chocolate and extra orange zest.
Indulge and enjoy!