Chop the chocolate and add to a small bowl along with 50ml milk.
Melt over simmering water, stirring to combine.
Beat the double cream to stiff peaks.
Let the chocolate mixture cool slightly then fold it through the double cream.
Spoon it between 6 serving pots, then cover and chill for 2 hours.
To assemble the chocolate pots, put 10 Oreos in a plastic bag and smash them with a rolling pin to make the chocolate soil.
Add 50ml water to the icing sugar and then add more, 1 tsp at a time, until you have a smooth icing that will coat the back of a spoon - then colour it orange.
Put 1-2 tbsp’s of chocolate soil onto chocolate pots.
Dip a strawberry in the orange icing, and place one on each pot.
Use the orange piping icing to draw a few lines across the ‘carrots’ then chill the pots again until you’re ready to serve.
