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Chocolate-Orange Pots de Crème

2014 January 20
by Leah Bergman

No need to wait for Valentine’s Day to make an extra decadent dessert for two. Chocolate-Orange Pots de Crème are little chocolate custards baked up in individual portions and totally indulgent.

Chocolate Orange pot de creme 4 Chocolate Orange Pots de Crème Last weekend I made a couple of these little custards for Jason and me…just because. It was down right naughty, I know, but I completely blame it on my recent stint of rather health-ier eating. Plus I simply can’t pass up anything that combines dark chocolate and orange, a classic flavor combination that I feel gets little recognition in the world of popular desserts right up there with lavender, black current (cassis), and rose.

Chocolate Orange pot de creme 2 Chocolate Orange Pots de Crème

What can I say, I love floral and fruity flavors…especially baked into a luscious, creamy chilled custard topped with soft homemade whipped cream. Enough said.

Chocolate-Orange Pots de Crème  – via Bon Appetit
makes 2

2/3 cup whole milk
1/2 cup whipping cream
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon vanilla extract
1 teaspoon finely grated orange peel
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 large egg yolks
3 tablespoons sugar

Lightly sweetened whipped cream

Directions:
1. Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat.
2. Add chocolate and stir until melted and smooth.
3. Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.
4. Divide mixture between two 8-ounce custard cups or mason jars. Place jars in small baking dish. Add enough water to baking dish to come halfway up sides. Cover dish tightly with foil.
5. Bake until custard is set, about 40 minutes. Remove jars from water in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours.
Note: These little Pots de Crème can be made 2 days ahead and kept refrigerated. Top with whipped cream, garnish with orange zest just before serving.

Chocolate Orange pot de creme 1 Chocolate Orange Pots de Crème photos by Leah Bergman

pixel Chocolate Orange Pots de Crème
 Chocolate Orange Pots de Crème

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.
 Chocolate Orange Pots de Crème

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10 Responses Post a comment
  1. January 20, 2014

    That looks so delicious. I really like these pictures.
    Greetings
    Evelyn

  2. January 20, 2014

    Mmm such a fabulous flavour combination!

  3. January 20, 2014

    Pots de creme simply do make enough appearances in my life, and I am a sucker for that chocolate-orange combo, so naturally these sound right up my alley!

  4. Bridget permalink
    January 20, 2014

    Yum! Did you bake them in the mason jars?

    • January 20, 2014

      Thank you for catching that! The original recipe called for baking them in custard cups but I chose to bake them in mason jars. Either will work, whatever you have on hand. :)

  5. Miss Sophisticate permalink
    January 20, 2014

    These look scrumptious! I will definitely have to try them :) xo

  6. January 20, 2014

    Most definitely trying out this recipe!

    Clare x

  7. January 22, 2014

    Ahhhh why can’t this be healthy as I could eat it every single day!
    It looks so delicious!

    Fashionable Hostess
    http://www.fashionablehostess.com/

  8. January 31, 2014

    This is right up my husband’s alley, chocolate & orange is his favorite pairing! Saving for a Valentine’s Day treat for him!

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