Name: Chocolate-Orange Pots de Crème Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: French
Ingredients: 1 1/3 cups half n half; 1 pinch salt; Zest of 1 orange; 3 oz. bittersweet chocolate, coarsely chopped (plus more for garnish); 1/4 cup granulated sugar; 3 egg yolks; 2 Tbsp. unsweetened cocoa powder; 1 tsp. orange extract (or 1 Tbsp. orange liqueur); 1/2 tsp. vanilla extract

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Introduction

Chocolate-Orange Pots de Crème offer a rich, velvety custard infused with bright citrus notes. This elegant French dessert combines the bittersweet depth of chocolate with the fresh flavor of orange, perfect for impressing guests or enjoying a special treat at home.

Two white ramekins sit side by side on a light gray cloth napkin, placed on a large white rectangular plate with simple embossed details on the edge. Each ramekin holds a dark brown chocolate dessert that looks smooth and moist, topped with a dollop of white whipped cream sprinkled with fine chocolate shavings. Next to the ramekins on the napkin are two shiny gold spoons with intricate handles. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups half n half
1 pinch salt
Zest of 1 orange
3 oz. bittersweet chocolate, coarsely chopped (plus more for garnish)
1/4 cup granulated sugar
3 egg yolks
2 Tbsp. unsweetened cocoa powder
1 tsp. orange extract (or 1 Tbsp. orange liqueur)
1/2 tsp. vanilla extract

Instructions

Step 1: Preheat the oven to 325°F (160°C).
Step 2: In a small saucepan, combine the half n half, orange zest, and a pinch of salt. Heat on low until it begins to simmer. Remove from heat, cover, and let steep for 15 minutes to infuse the orange flavor.
Step 3: Strain out the orange zest and return the infused half n half to the saucepan. Add the sugar and stir. Heat gently until it starts to simmer again, then remove from heat. Add the chopped bittersweet chocolate, cover, and let sit for 5 minutes until the chocolate melts. Stir gently to combine.
Step 4: In a large bowl or a mixing cup with a pour spout, whisk together the egg yolks, cocoa powder, orange extract (or liqueur), and vanilla extract until smooth.
Step 5: Slowly pour the warm chocolate mixture into the egg yolk mixture, stirring carefully to avoid creating bubbles.
Step 6: Pour the custard into 3 custard cups of 6 oz. each or 6 custard cups of 3 oz. each. Arrange the cups in a glass baking dish, spaced evenly.
Step 7: Pour hot water into the baking dish until it reaches halfway up the sides of the custard cups. Loosely cover the dish with foil.
Step 8: Bake for 25-30 minutes, until the custards are just set but still slightly wobbly in the center.
Step 9: Carefully remove the custards from the water bath and transfer them to a cooling rack. Let cool to room temperature, then refrigerate for at least four hours or overnight.
Step 10: Before serving, garnish with whipped cream and additional chocolate shavings for a beautiful finish.

Tips & Variations

Use high-quality bittersweet chocolate for the best rich flavor and smooth texture.
Substitute fresh orange zest with a teaspoon of finely grated lemon zest for a citrus twist.
For a boozy variation, replace orange extract with your favorite orange liqueur like Grand Marnier.
Be gentle when mixing to avoid incorporating air bubbles that can create an uneven texture.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. They are best served chilled. If needed, gently bring them to room temperature before serving, but avoid reheating as it can affect the custard’s delicate texture.

How to Serve

A white ceramic bowl holds a rich, dark brown chocolate pudding as the base layer, topped with a dollop of smooth, white whipped cream in the center. The whipped cream is sprinkled with fine, dark chocolate shavings, adding texture and contrast. The bowl sits on a light blue cloth napkin on a white marbled surface, accompanied by an ornate gold spoon placed next to it. The scene is softly lit, highlighting the creamy and smooth textures of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chocolate-Orange Pots de Crème ahead of time?

Yes, these custards improve with time. Make them a day ahead and chill overnight for the best flavor and texture.

What can I use if I don’t have orange extract?

You can substitute orange liqueur, fresh orange zest alone, or a splash of orange juice, though the flavor will be less concentrated without the extract.