Watch Neven's Christmas Menu on Wednesday, December 9th at 7.30pm on RTÉ One.


Serves 4 (approximately, depending on serving dishes)

  • 2 eggs
  • 1 tbsp Caster Sugar
  • 150ml Cream
  • 150ml Milk
  • 200g plain chocolate, broken up (minimum 55% cocoa solids)
  •  Crushed amaretti biscuits, to serve
  •  Orange segments, to serve
  •  Mini malteesers, to serve
  •  Mint sprigs to serve
  •  Orange caramel, to serve

Orange caramel

  • 225g caster sugar
  • 1 tbsp powdered glucose
  • 400ml Orange Juice



  1. Whisk eggs & sugar until thickened
  2. In a medium saucepan heat cream & milk until scalded and then pour over egg mixture
  3. Return to the pot and slowly cook, stirring continuously until the mixture coats the back of a wooden spoon/spatula
  4. Pour over chocolate in a bowl and blend with hand blender
  5. Transfer to glass serving dishes or a container and allow to set overnight in the fridge
  6. To serve, if chilled in a large container, scoop the cremeux onto plates. Sprinkle over the crushed amaretti biscuits & malteesers. Arrange the segments of orange around the cremeux and finish with sprigs of mint.

Orange caramel

  1. Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based, high sided pot. 
  2. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny. 
  3. Add the orange juice slowly, it will boil up vigorously so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup.