Best 6 Chocolate Yogurt Pots De Creme With Candied Orange Peel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors with our delectable Chocolate Yogurt Pots de Crème, artfully crafted with candied orange peel. This heavenly dessert strikes a perfect balance between rich, velvety chocolate and the vibrant notes of citrus, creating an unforgettable culinary experience. Alongside this star recipe, discover a treasure trove of culinary delights in this comprehensive article, including a classic Crème Brûlée that tantalizes with its caramelized sugar topping, a luscious Lemon Curd that bursts with sunshine, and an irresistible Orange Curd that captures the essence of zesty citrus. Embark on a delightful journey through these exceptional recipes, guaranteed to elevate your dessert repertoire and create lasting memories at your table.

Let's cook with our 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-DIPPED CANDIED ORANGE PEEL



Chocolate-Dipped Candied Orange Peel image

This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.-Edna F. Lee, Greeley, Colorado

Provided by Taste of Home

Time 2h35m

Yield about 3 cups.

Number Of Ingredients 7

4 large navel oranges
1-1/2 cups sugar
3/4 cup water
3 tablespoons corn syrup
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
1 tablespoon shortening

Steps:

  • With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.

Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

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.

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.

CLASSIC FRENCH CHOCOLATE POTS DE CRèME



Classic French Chocolate Pots de Crème image

Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don't receive nearly as much love as crème brulées do - but if you go to France, it's a whole different story. The French love their dairy products: yogurts of all kinds and what we call the "crèmes desserts". If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When...

Provided by Audrey

Categories     Chocolate

Time 30m

Yield 6

Number Of Ingredients 1

400ml heavy cream (35%)6 oz (180g) semi-sweet dark chocolate, roughly chopped4 large egg yolks¼ cup (50g) sugar1/4 tsp saltWhipped cream and chocolate shavings, for serving.

Steps:

  • Step 1 - Preheat your oven to 325F(160C) with a rack in the middle.
  • Step 2 - In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil - just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.
  • Step 3 - In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
  • Step 4 - Fill 6 small [120ml - ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
  • Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.
  • Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.

Nutrition Facts : Calories 200, Fat 20 grams

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.

Tips:

  • Use good quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is recommended.
  • Make sure the yogurt is plain and unsweetened. If using Greek yogurt, be sure to strain it first to remove excess whey.
  • Candied orange peel can be made ahead of time and stored in an airtight container at room temperature for up to 2 weeks.
  • To make the chocolate sauce, use a heavy-bottomed saucepan to prevent scorching. Stir the sauce constantly until it is smooth and thick.
  • Pour the chocolate yogurt mixture into individual ramekins or jars. This will make it easier to serve and enjoy.
  • Chill the chocolate yogurt pots de creme for at least 4 hours, or overnight, before serving. This will allow them to set and develop their full flavor.

Conclusion:

Chocolate yogurt pots de creme with candied orange peel is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy hosts. The combination of chocolate and yogurt is rich and creamy, while the candied orange peel adds a bright and citrusy flavor. This dessert is sure to impress your guests and leave them wanting more.

Related Topics