Community Cookbook
Pots de Crème au Chocolat
Rebecca Sherrow
I flavour these little puddings with a bit of orange zest that’s strained out at the end. The result is a very rich and smooth custard. Place a slice of candied orange in each little cup just before serving. Dip the orange in the pudding as you’re eating – the crunch of the sugar, the bittersweetness of the orange, the depth of the chocolate – it all reminds me of my time in Italy.
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Ingredients:
for the pots de crème:
4 oz. (113g) high quality semi-sweet chocolate (approx 60% cacao)
3/4 cup whole milk
1 cup heavy cream
3 egg yolks
1/4 cup sugar
1 tsp orange zest
1/2 tsp pure vanilla extract
a pinch of salt
flaky sea salt, to garnish
for the candied oranges:
3/4 cup water
3/4 cup sugar (plus 2 TBSP)
1 organic navel orange, sliced
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: European - French
- Cooking method: Braise
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Winter favorites, Holiday Sweets & Treats
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 60-90 minutes
Published in
Desserts
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