Best 5 Chocolate Orange Pots De CrÃme With Candied Orange Peel Recipes

POTS DE CREME A L'ORANGE

Steps:

• Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
• With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
• Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
• Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CHOCOLATE ORANGE POTS DE CRèME

Steps:

• Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
• Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
• Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
• Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
• Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.

CHOCOLATE-ORANGE POTS DE CRèME

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture.
• Combine milk, peel and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
• Preheat oven to 325°F. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.

CHOCOLATE YOGURT POTS DE CREME WITH CANDIED ORANGE PEEL

Steps:

• Heat oven to 325°F.
• In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
• Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
• Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
• In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
• Cover and refrigerate any remaining pots de creme.