Bucks fizzers

• pot double cream↗500ml 500ml
• dark chocolate↗300g 300g

  broken into chunks

• zest 2 oranges

  plus 100ml juice (and a splash extra)

• icing sugar↗2 tbsp 2 tbsp

  sifted

• a few sachets sherbet
• whipping cream↗200ml 200ml
• prosecco↗50ml 50ml

  Cava or Champagne

• icing sugar↗2 tbsp 2 tbsp

  sifted

Step-by-step instructions

1. 1

   Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.

2. 2

   Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.

3. 3

   Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.

4. 4

   Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.