Chocolate-Orange Pots de Crème
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.
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.
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
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
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.
photos by Leah Bergman