If you’re looking for a luscious, make-ahead dessert for the holiday season, chocolate pots de creme provide an elegant finale to a festive meal. These little terrines are filled with a rich and silky chocolate custard that is best prepared one day in advance of serving, making them ideal for entertaining and cooking for a crowd.
This classic recipe relies on a short list of ingredients and demands a high-quality dark chocolate to deliver its rich, deep flavor. It’s fortified with a splash of orange liqueur that faintly perfumes the custard.
While the pots can be simply adorned with a dollop of whipped cream, add a little extra holiday sparkle with a dusting of orange-infused sugar. It’s a zesty garnish that lends bright citrusy notes to balance the creamy chocolate while accentuating the orange that ripples through the custard and whipped cream.
Chocolate Orange Pots de Creme
Active time: 30 minutes
Total time: 1 hour and 30 minutes, plus overnight cooling time for the custards and drying time for the sugar
Yield: Makes 6 (3/4-cup) ramekins or 10 to 12 espresso cups
INGREDIENTS
Pots de creme:
1 3/4 cups heavy cream
1/2 cup whole milk
6 ounces high-quality dark (70% to 75%) chocolate, finely chopped
5 large egg yolks
1/3 cup granulated sugar
2 teaspoons orange liqueur, such as Cointreau
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
Orange sugar:
1 large untreated navel orange
1/3 cup granulated sugar
Whipped cream:
1 cup heavy cream
1 tablespoon granulated sugar
1 to 2 teaspoons orange liqueur (optional)
DIRECTIONS
Heat the oven to 325 degrees.
Combine the cream and milk in a saucepan over medium heat. Heat until it just reaches a simmer. Remove the pan from the heat and whisk in the chocolate until melted and smooth.
Whisk the egg yolks and sugar together in a large bowl to blend. Slowly add the cream mixture in a steady stream, whisking constantly to combine (to prevent the eggs from curdling). Whisk in the orange liqueur, vanilla and salt.
Strain the custard through a fine-meshed sieve into a clean bowl. Cool for 5 minutes.
Divide the custard between ramekins or espresso cups. Place the ramekins in a baking pan. Fill the pan with boiling water halfway up the ramekins. Cover the ramekins with foil, then transfer to oven.
Bake until the pots are set but still a little wobbly when jiggled, about 55 minutes for ramekins (or 45 minutes for espresso cups). Remove the ramekins from the water bath and remove the foil. Cool completely. Once cool, cover with plastic wrap and refrigerate overnight.
One day in advance of serving, make the orange sugar. Finely grate the zest of the orange while avoiding the white pith. Transfer to a bowl and add the sugar. Using your fingertips, rub the zest into the sugar to release the oils and slightly color the sugar. Spread on a small baking sheet lined with parchment. Let stand at room temperature overnight. It will dry out as it stands.
When ready to serve the custards, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk appear. Add the sugar and orange liqueur. Continue to beat until peaks form.
To serve, sprinkle the orange sugar over the tops of the custards. Serve with a dollop of whipped cream.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California.Visit TasteFood at TasteFoodblog.com.
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