Chocolate Cream Cheese

1. Heat the cream and chocolate together until melted not too hot.
2. Place in a bowl and add the cream cheese, sugar, orange juice and zest.

Chocolate Soil

1. Mix sugar, flour and cocoa powder together and rub in butter to make a crumb.
2. Place on a baking tray and bake for 12 min on 170c
3. Remove from oven, let it set and then blitz it in a food processor to achieve soil consistency

Chocolate Carrot Muffins

1. Whisk the sugar and eggs together until light and fluffy
2. Add the oil and mix
3. Mix in all the other ingredients until all incorporated
4. Pipe into terracotta pots lined with greaseproof paper
5. Bake in oven on 170oc for 15min or until firm to the touch
6. Allow to cool

Chocolate Carrots

1. Temper the white chocolate
2. Add orange dust colouring to half the chocolate and green dust colouring to the other half
3. Skewer the chocolate eggs onto a cocktail stick and dip them in the orange chocolate mix until fully coated. Tap off the excess chocolate and rest down on baking paper
4. Pour the remaining orange mix into a piping bag and create stripes across each egg to make them look more carrot like. Allow to set so they go matt and then transfer to the fridge. Keep the remaining orange coloured chocolate mix to stick your carrot leaves to the carrots
5. Pour the green mix into a piping bag and pipe onto grease proof paper to make carrot leaf shapes

To assemble your pots pipe the cream cheese on top of the cooled muffins, sprinkle over chocolate soil and pop the chocolate carrots in. Stick the green leaves to the top of the chocolate carrots in an upright position with the remaining orange chocolate mix.