London Mums go to cookery school: Mexican Fiesta – Salt Chocolate Pot with Tequila and Orange Granita part 3

In the third part of the Mexican Fiesta workshop at the Waitrose Cookery School we learnt how to make Salt Chocolate Pot with Tequila and Orange Granita. This is a very rich dessert and despite all the detailed instructions in this article it is super easy to make. You will impress your guests with it. Guaranteed!

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Ingredients (Serves 2)

For the Granita:
200ml Orange Juice, smooth
50ml Water
35ml Anejo Tequila
For the chocolate pot:
75g Dark Chocolate, melted (70%)
185ml Double Cream
30g Dark brown muscovado sugar
½ Vanilla Pod, scraped
1 Large egg
½ tsp Sea salt


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For the granita:

  1. Pour the orange juice, water and tequila into a shallow dish and carefully place into the freezer for at least 2 hours, or until it is completely frozen. Using a fork, scrape the frozen juice to break it up and return to the freezer until needed.


For the Chocolate pot:

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  1. Add the chocolate to a food processor and blitz for 30 seconds.
  2. Next, combine the cream, sugar and vanilla into a small pan. Bring to the boil and remove.
  3. Scrape into the chocolate and blitz until smooth.
  4. Add the egg and blitz.
  5. Finally, add the salt. Pour into 2 ramekins, and refrigerate for at least 2 hours or overnight.

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To serve:

Spoon the grated granita onto the set chocolate pot and eat straight away.

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This lovely group of people and chefs enjoyed making and eating a Mexican Fiesta meal together at Waitrose Cookery School


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