Best 7 Chocolate Orange Pots De Crème Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Orange Pots de Crème, a collection of tantalizing recipes that fuse the richness of chocolate with the vibrant zest of orange. Embark on a culinary journey as we unveil three variations of this classic French dessert, each offering a unique taste experience.

The first recipe presents a classic Chocolate Orange Pots de Crème, a timeless dessert that captivates with its smooth and velvety texture. The harmonious blend of dark chocolate and orange liqueur creates a rich and indulgent flavor profile, perfectly balanced by a hint of orange zest.

For those seeking a touch of elegance, the Grand Marnier Chocolate Orange Pots de Crème elevates the classic recipe with the addition of Grand Marnier, a prestigious orange liqueur known for its complex and aromatic flavor. This sophisticated dessert offers a delightful interplay of chocolate, orange, and a hint of cognac, resulting in a truly unforgettable taste sensation.

Finally, the White Chocolate Orange Pots de Crème offers a lighter and brighter take on this classic dessert. Crafted with white chocolate and orange zest, this recipe yields a delicate and creamy custard, complemented by the vibrant citrus notes of orange. Its ethereal texture and refreshing flavor make it a perfect choice for those who prefer a lighter and more refreshing dessert experience.

As you embark on this culinary adventure, you'll discover the versatility of the Chocolate Orange Pots de Crème, a dessert that can be tailored to suit your preferences and delight your taste buds. Whether you prefer the timeless elegance of the classic recipe, the sophisticated indulgence of the Grand Marnier variation, or the light and refreshing charm of the white chocolate version, these recipes offer something for every palate.

Here are our top 7 tried and tested recipes!

POTS DE CREME A L'ORANGE



Pots de Creme a L'Orange image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 8

12 ounces semisweet chocolate chips
4 eggs, at room temperature
2 to 3 teaspoons orange liqueur, such as Grand Marnier
1 pinch salt
8 ounces VERY hot strong coffee
1 cup heavy cream
2 tablespoons sugar
Orange peel, for garnish

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.

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

CHOCOLATE ORANGE POTS DE CRèME



Chocolate Orange Pots de Crème image

Provided by Maggie Ruggiero

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Christmas     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
6 large egg yolks
2 tablespoons sugar
Equipment: 8 (4- to 5-ounce) ramekins
Accompaniment: whipped cream

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.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

Steps:

  • Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
  • Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
  • Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

CHOCOLATE-ORANGE POTS DE CRèME



Chocolate-Orange Pots de Crème image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Orange     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

3 cups whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar

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-ORANGE POTS DE CRèME



Chocolate-Orange Pots De Crème image

Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998.

Provided by swissms

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups whipping cream
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
4 tablespoons Grand Marnier or 4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons freshly grated orange zest
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat.
  • Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier.
  • Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
  • Reserve remaining chocolate mixture. (Used to top custard after baking).
  • Combine milk, orange zest 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 Grand Marnier 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.

Tips:

  • Ensure your oven is accurately calibrated to ensure even cooking.
  • When creating the orange segments, use a sharp knife to ensure clean cuts.
  • To achieve a smooth custard base, whisk the egg yolks and sugar together until the mixture is thick and pale yellow.
  • When incorporating the hot milk mixture into the egg yolks, do it slowly while continuously whisking to prevent curdling.
  • When straining the custard base, use a fine-mesh sieve to remove any lumps.
  • Pour the custard base into the ramekins or jars evenly to ensure consistent cooking.
  • Bake the pots de crème in a water bath to prevent curdling and ensure a smooth, creamy texture.
  • Allow the pots de crème to cool completely before refrigerating to prevent condensation from forming on the surface.
  • When serving, top the pots de crème with orange segments and a sprinkle of grated chocolate for an elegant presentation.

Conclusion:

The chocolate orange pots de crème highlighted in these recipes offer a delectable and sophisticated dessert experience that combines the rich flavors of chocolate and orange. With their smooth and creamy texture, these individual servings are perfect for special occasions or as a delightful treat. By following the step-by-step instructions and incorporating the provided tips, you can create these elegant desserts at home and impress your loved ones. Remember to exercise patience during the chilling process, as it allows the flavors to meld and the texture to develop fully. Enjoy these chocolate orange pots de crème as a delightful ending to a memorable meal or as a sweet treat to satisfy your cravings.

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