Preparation Steps

• Gather Ingredients: Collect all the necessary ingredients to have everything at hand before starting the preparation.
• Chop Chocolate: Finely chop the dark chocolate into small pieces to ensure it melts smoothly when added to the hot cream mixture.
• Heat Cream and Sugar: In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir frequently until the sugar fully dissolves and the cream is hot but not boiling.
• Add Chocolate and Orange: Remove the pan from heat and stir in the chopped dark chocolate, finely grated orange zest, and freshly squeezed orange juice until the mixture is completely smooth and the chocolate is fully melted.
• Prepare Gelatin: Bloom the gelatin by sprinkling it over 2 tablespoons of water and letting it sit for a few minutes to soften. Then gently heat the gelatin until fully dissolved and stir it into the warm chocolate-orange mixture until evenly incorporated.
• Chill to Set: Pour the prepared mixture into serving glasses or ramekins. Refrigerate for at least 4 hours or until the posset has firmed up and set perfectly to a silky, creamy texture.