Spices such as cinnamon seem the natural flavouring for chocolate to us, so this herbal and fruit combination with mint and orange comes a surprise. Leo blinked twice when he first tasted it, and then he grinned. “Cool” he said.

Serves 6-8
3/4 cup/150 g sugar
Grated zest of 2 oranges
1 cup/250 ml orange juice
2 cups/500 ml heavy cream
3 sprigs mint
4 ounces/110 g dark chocolate, grated
8 small ramekins or stemmed glasses

1. In a heavy-based saucepan, stir the sugar into the orange juice and zest and heat gently until the sugar is dissolved, 2-3 minutes. Take from the heat and stir in the cream with a wooden spoon — it will thicken slightly and be full of bubbles. Add the mint and chocolate and continue stirring over low heat until the chocolate melts, 3-5 minutes.

2. Bring the chocolate cream to a boil and simmer until the mixture is the consistency of thick cream, 8-12 minutes. Remove the pan from the heat and let cool slightly, then strain the chocolate pudding into the ramekins or stemmed glasses.

3. Cover the puddings with plastic wrap and chill 1-2 hours until cold before serving. They will keep up to 24 hours covered in the refrigerator.