Chocolate Orange Pots de Creme
One of the sexiest desserts on the planet.
This is one of the sexiest desserts on the planet. No chocolate lover can resist it. It’s great to make a day ahead and keep in the fridge before a party. Just garnish it with the cream and orange peel at the last minute. Serves 4.
Candied Orange Peel
1 orange
1 cup sugar, divided
1/4 cup water
Pots de Creme
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 (an extra dab of Grand Marnier in the cream is always nice)
Instructions
Using a vegetable peeler, remove orange part of peel from the orange in strips. Cut peel into ⅛ inch wide strips. Stir 3/4 cup sugar and 3/4 cup water in small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes. Place remaining 1/4 cup sugar in bowl. Remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally.
Preheat oven to 350 degrees. Bring milk, cream, Grand Marnier, vanilla, and grated orange just to a boil in heavy sauce pan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in bowl until pale yellow, about 2 minutes. Whisk egg mixture into slightly cooled chocolate mixture. (Chocolate must cool enough so that you do not end up with scrambled eggs in the chocolate.) Strain into a small bowl. Divide mixture between several small custard cups or ramekins. Place cups in baking dish. Add enough boiling water to the baking dish to come halfway up sides of cups. Cover the baking dish tightly with foil.
Bake until custard is set, about 40 minutes. Remove cups and allow to cool at room temperature. Cover with plastic wrap and refrigerate until cold. Top with whipped cream and garnish with candied orange peel.