Chocolate Orange Pot de Crème

• 6 ounces high-quality dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 orange, zested and juiced (about 2 tablespoons)
• 3 tablespoons granulated sugar
• 3 large egg yolks

Steps

1. 1 In a medium saucepan, heat cream, milk, orange juice, and sugar over medium heat until just simmering.
2. 2 Remove from heat and add chopped chocolate. Let sit for 2 minutes, then whisk until smooth.
3. 3 Whisk in the egg yolks one at a time until fully incorporated.
4. 4 Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
5. 5 Divide the mixture among six ramekins.
6. 6 Place the ramekins in a baking dish and add enough hot water to come halfway up the sides of the ramekins.
7. 7 Bake in a preheated 325°F oven for 40-45 minutes, or until the edges are set but the centers still jiggle slightly.
8. 8 Remove from the oven and let cool to room temperature.
9. 9 Refrigerate for at least 2 hours before serving.
10. 10 Garnish with orange zest and a dusting of cocoa powder before serving.

Equipment

• medium saucepan
• fine-mesh sieve
• whisk
• ramekins
• baking dish

Variations

• Add a splash of orange liqueur for an adult twist.
• Experiment with different citrus zests like lemon or lime for unique flavor profiles.

Substitutions

• If you don’t have dark chocolate, semi-sweet chocolate can be used, though the flavor will be slightly different.

Pairings

• Serve alongside a citrus salad or almond biscotti for a delightful dessert spread.

Nutrition

Tips

• For a richer flavor, use dark chocolate with at least 70% cocoa.
• If you prefer a vegan version, substitute coconut cream for the dairy and use flax eggs.

Storage

Store covered in the refrigerator for up to 3 days. Reheat gently in a microwave if desired.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with fresh berries or a dollop of whipped cream for a refreshing contrast.

FAQ