The Castle Hotel’s Chocolate Flower Pots

Chocolate Orange Flower Pots

Can you name a better duo than Chocolate and Orange? Most likely not…

If you are looking to impress at your next dinner party then The Castle Hotel’s Chocolate Orange Flower Pots are the perfect crowd-pleaser puds! Think chocolatey goodness and citrus pizzazz, this delicious dessert is easy to make and will certainly go down as a family fave.

Makes: 16-20

Difficulty: Tricky but worth it

Perfect for: A fun family (or grown up) treat


Chocolate & Orange Brownie

  • 375 g soft unsalted butter
  • 375 g orange chocolate
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 500 g caster sugar
  • 225 g plain flour
  • 1 teaspoon salt

 Chocolate Soil

  • 150g butter or margarine
  • 150g caster sugar
  • 100g self-raising flour
  • 50g cocoa powder
  • 3 medium sized eggs

Chocolate Flower Pots

  • 200g dark chocolate

 Icing & Brownie Oranges

  • 200g white chocolate
  • Orange food colouring
  • Skewers
The Castle Hotel Bishop's Castle


For the Chocolate and Orange Brownies:

  • Preheat oven to 180C
  • Melt the butter and chocolate together in a large heavy-based pan (if overheated the chocolate will become grainy)
  • When the chocolate and butter has melted take off the heat and leave to cool
  • Meanwhile beat the eggs, sugar and vanilla extract in the mixer or by hand
  • Measure out your flour, add the salt and set aside
  • Once your chocolate mixture has cooled, pour it into the beaten eggs, sugar and vanilla extract mix before beating again until well combined
  • Using a sift, and the flour and beat until combined once again
  • Add the mixture to a baking tin and bake for about 25-30 minutes
  • When cooked the top should have a dry, pale crust, but the middle should still be nice and gooey

For the Chocolate Soil:

  • Preheat oven to 180C
  • Cream together the butter and sugar in the mixer or by hand.
  • Sift in the flour and cocoa, add the eggs and mix until the mixture is completely combined
  • Cook for 20mins until a skewer comes out clear
  • Set sponge aside to cool fully once it has you can crumble by hand until it has a soil like consistency

For the Chocolate Flower Pots:

  • Place dark chocolate into a heatproof bowl
  • Sit over a pan of simmering water and allow the chocolate to melt, stirring occasionally
  • Using mini silicon flower pot moulds and a pastry brush paint the melted chocolate inside the mould until all the inside is covered before placing into the fridge to set for 30mins
  • Once set carefully peel of the mould
  • With a pastry brush dust the outside of the pot with a little cocoa powder to give the pot a more natural look

For the Icing and Brownie Oranges:

  • In a food processor blitz a small amount of brownie until it becomes crumb, then mould into a ball shape and cover with cling film before placing in the fridge for 5 minutes
  • Meanwhile place white chocolate into a heatproof bowl and sit over a pan of simmering water and allow the chocolate to melt, stirring occasionally
  • Once melted add food colouring until you get the colour you’re looking for.
  • Place skewer in the end of the brownie and dip into the melted coloured chocolate mix, stand upright and place into the fridge to set

Garnish and plate

  • Fill the flower pot with chocolate soil and gently lay the pot out to its side to give the look of a falling pot with the soiling spilling out
  • Sprinkle dried mixed petals over the soil and garnish with a mint leaf and clove to give the effect of an orange


2017-08-14T16:19:27+00:00 August 11th, 2017|