Description
Decadent and silky Chocolate-Orange Pots de Crème, a rich French custard infused with bright orange zest and bittersweet chocolate, baked to creamy perfection and topped with chocolate shavings for an elegant dessert.
Ingredients
Scale
Custard Base
- 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
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custards.
- Infuse Half n Half: In a small saucepan, combine half n half, orange zest, and a pinch of salt. Warm on low heat until it just starts to simmer, then remove from heat, cover, and let steep for 15 minutes to extract the orange flavor.
- Strain and Heat: Strain the orange zest from the half n half mixture and return the liquid to the pan. Stir in the granulated sugar and gently warm over low heat until it begins to simmer. Remove from heat and add the chopped bittersweet chocolate. Cover and let sit for 5 minutes until the chocolate melts completely, then stir until smooth.
- Mix Egg Yolks and Flavors: In a large mixing bowl or a pouring cup, whisk together the egg yolks, unsweetened cocoa powder, orange extract, and vanilla extract until fully combined.
- Combine Mixtures: Slowly and gently stir the warm chocolate mixture into the egg yolk mixture, careful to avoid vigorous mixing to prevent bubbles and maintain a smooth custard texture.
- Prepare for Baking: Pour the custard mixture into 3 six-ounce custard cups or 6 three-ounce custard cups. Place each cup evenly spaced in a glass baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the custard cups, creating a water bath (bain-marie).
- Bake Custards: Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the custards are just set but still slightly wobbly in the center.
- Cool and Chill: Remove custard cups from the water bath and place on a cooling rack to reach room temperature. Then refrigerate the pots de crème for at least 4 hours or overnight to fully set.
- Garnish and Serve: Before serving, top each pot de crème with whipped cream and additional chocolate shavings for a beautiful presentation and added texture.
Notes
- Be gentle when combining the hot chocolate mixture with the egg yolks to avoid curdling or bubbles.
- The water bath helps ensure even cooking and prevents the custard from cracking.
- For an extra orange flavor boost, consider using fresh orange liqueur instead of extract.
- Chill the custards overnight for a firmer texture and enhanced flavors.
- This dessert can be made a day ahead, making it perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: chocolate orange pots de crème, French dessert, custard dessert, chocolate custard, orange zest dessert, baked custard
