Chocolate Pots De Creme with Candied Orange Peel recipe.

Chocolate Pots De Creme with Candied Orange Peel

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 50 mins
  • Makes: 8
“Pots of cream” – the literal translation of this French favorite – are custard-like desserts served chilled in individual espresso-sized portions. The smooth dark chocolate is elegantly topped with candied orange laces. GLUTEN FREE! Since they have no flour, these puddings are 100% gluten free--but still plenty indulgent. BAKING TOOL HACKS
: 1. Not sure what to cook these desserts in? Any oven-safe cups for coffee or tea work perfectly. They are baked at a low temperature, so most thick porcelain cups can withstand the heat. 2. These can be made two days in advance. Keep them covered in the fridge and garnish with orange peel just before serving.
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CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL

Step 1

Position a rack in the center of the oven and preheat to 300°F. Line up eight 4-ounce ramekins or comparable oven-safe coffee or tea cups. In two small bowls, separate eggs into whites and yolks. Set yolks aside and save whites for another culinary adventure (like an egg white omelette!).

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL


Step 2

In a small saucepan, bring half and half to *just* a simmer, once little bubbles have formed. Remove from heat; stir in chocolate and sugar (for custard). Stir occasionally until all the chocolate melts.

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL

Step 3

In a large bowl, mix together yolks, vanilla, cocoa, and salt. Whisk chocolate mixture until smooth, and then gradually stir into yolk mixture.

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL

Step 4

Using a sieve, carefully strain the mixture into a heatproof Pyrex® or porcelain cup or bowl with a pouring lip. Place custard cups or ramekins in a shallow roasting pan and divide chocolate mixture among them.

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL

Step 5

Pour hot (but not boiling) water into the pan so it reaches halfway up the sides of the cups. Bake until custards are almost set in centers, about 30 minutes. Custards will do a firm "jiggle" when done. Carefully remove cups from hot-water bath; let cool slightly. Cover with plastic wrap; refrigerate for at least 1 hour.

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL


Step 6

Using a peeler, remove rind from orange in long strips. Cut lengthwise into thin strips. In a small saucepan, stir ¾ of the sugar provided for candying and ¾ cup of water over medium-low heat until sugar dissolves. Bring to boil, then reduce heat and simmer 2 minutes. Add peel; simmer 15 minutes. Place remaining ¼ cup sugar in small bowl. Using a slotted spoon, remove rind from syrup and transfer to sugar. Toss to coat strips. Garnish each pot with strips and serve.

CHOCOLATE POT DE CRÈME WITH CANDIED ORANGE PEEL

Chocolate Pots De Creme with Candied Orange Peel
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 50 mins
  • Makes: 8

For Custard:

Ingredients

  • 16 ounce(s) Half & Half
  • 6 ounce(s) Bittersweet Chocolate
  • 1/2 cup(s) Granulated Sugar
  • 1 teaspoon(s) Vanilla Extract
  • 1/8 cup(s) Cocoa Powder
  • 1/4 teaspoon(s) Salt
  • 6 Eggs

Instructions

  1. Position a rack in the center of the oven and preheat to 300°F.
  2. Line up eight 4-ounce ramekins or comparable oven-safe coffee or tea cups.
  3. In two small bowls, separate eggs into whites and yolks.
  4. Set yolks aside and save whites for another culinary adventure (like an egg white omelette!).
  5. In a small saucepan, bring half and half to *just* a simmer, once little bubbles have formed.
  6. Remove from heat; stir in chocolate and sugar (for custard). Stir occasionally until all the chocolate melts.
  7. In a large bowl, mix together yolks, vanilla, cocoa, and salt.
  8. Whisk chocolate mixture until smooth, and then gradually stir into yolk mixture.
  9. Using a sieve, carefully strain the mixture into a heatproof Pyrex® or porcelain cup or bowl with a pouring lip.
  10. Place custard cups or ramekins in a shallow roasting pan and divide chocolate mixture among them.
  11. Pour hot (but not boiling) water into the pan so it reaches halfway up the sides of the cups.
  12. Bake until custards are almost set in centers, about 30 minutes. Custards will do a firm "jiggle" when done.
  13. Carefully remove cups from hot-water bath; let cool slightly.
  14. Cover with plastic wrap; refrigerate for at least 1 hour.

For Candied Topping

Ingredients

  • 1 Orange
  • 2 cup(s) Sugar

Instructions

  1. Using a peeler, remove rind from orange in long strips.
  2. Cut lengthwise into thin strips.
  3. In a small saucepan, stir ¾ of the sugar provided for candying and ¾ cup of water over medium-low heat until sugar dissolves.
  4. Bring to boil, then reduce heat and simmer 2 minutes.
  5. Add peel; simmer 15 minutes.
  6. Place remaining ¼ cup sugar in small bowl.
  7. Using a slotted spoon, remove rind from syrup and transfer to sugar.
  8. Toss to coat strips.
  9. Garnish each pot with strips and serve.
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