Heavenly Chocolate Orange Pots de Crème

Allergens

Egg, Dairy

Ingredients

• 1 cup heavy cream
• 3 oz dark chocolate, finely chopped
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon orange zest
• 1/4 cup freshly squeezed orange juice
• A pinch of salt

Instructions

1. In a medium saucepan, heat the heavy cream over low heat until it's warm but not boiling.
2. Remove the pan from heat and add the finely chopped dark chocolate. Let it sit for a minute, then stir gently until the chocolate is completely melted and the mixture is smooth.
3. In a separate bowl, whisk together the egg yolks, sugar, orange zest, orange juice, and a pinch of salt until well combined.
4. Gradually pour the warm chocolate mixture into the egg yolk mixture, stirring constantly to avoid curdling the eggs.
5. Once the mixtures are fully combined, pour the custard through a fine mesh sieve back into the saucepan.
6. Return the saucepan to low heat and cook, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 8 10 minutes). Do not allow it to boil.
7. Remove the custard from heat and pour it into six individual ramekins or dessert cups.
8. Place each ramekin in a larger dish and fill the larger dish with warm water to create a water bath, ensuring that the water doesn't reach halfway up the sides of the ramekins.
9. Bake the pots de crème at 325°F (163°C) for 20 25 minutes, or until the centers are set but still slightly jiggly.
10. Remove the ramekins from the water bath and allow them to cool at room temperature for about 15 minutes. Then, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Chef’s Insight

The secret to the perfect pots de crème is to cook the custard slowly over low heat, ensuring a smooth and velvety texture.

Notes

Serve chilled for the best experience.