Orange Pots de Crème is a delicious chocolate dessert that is not only quick and easy to prepare but can quickly become your go-to for entertaining and special occasions. It features a hint of orange zest, which adds a refreshing citrusy twist to the rich chocolate flavor. However, if you prefer a more classic experience, you can omit the orange zest for a pure chocolate indulgence.
What is Orange Pots de Crème Dessert?
Pots de crème (pronounced po duh krehm) is a chilled French custard-type dessert typically served in small ramekins or mini cups. This decadent treat is so rich that even a small portion can be incredibly satisfying after a meal. While pots de crème can be crafted in a variety of flavors, chocolate remains the most popular choice among dessert lovers. In this chocolate variation, orange zest is incorporated to introduce a refreshing citrus note. However, if you prefer the classic taste of chocolate, simply omit the orange zest, and you’ll still enjoy a truly delicious dessert.
Shortcut for Orange Pots de Crème
This recipe offers an easy shortcut for making pots de crème. Instead of traditional methods, it utilizes microwave-heated cream, which is poured over the other ingredients in a blender. As a result, the hot cream effectively melts the chocolate and cooks the eggs simultaneously. Furthermore, the blender not only smooths out the chocolate but also prevents small pieces of cooked eggs from forming, eliminating the need for straining afterward. This streamlined process allows you to enjoy a delicious dessert with minimal effort!
Alternative Heating Method
If you prefer to heat the cream on the stovetop rather than in the microwave, use a heavy-bottomed saucepan and cook on medium-low heat to prevent scorching. Bring the cream to a simmer and then to a boil. Promptly remove it from the heat and pour it into the blender with the other ingredients.
Chill the Orange Pots de Crème
Refrigerate the pots de creme for approximately one hour to set, as their texture will thicken as they chill. You can make this dessert a day or two ahead of time because it keeps well in the refrigerator — just cover the ramekins with plastic wrap. When ready to serve, top with garnishes such as fresh orange slices and whipped cream. Add the whipped cream garnish just before serving, as it does not hold its shape long.
Other Chocolate Recipes You Might Enjoy
Here are some other chocolate recipes you might like. Click on each name to link to the recipe.
- Chocolate Chess Pie
- Rolo Chocolate Turtles
- Chocolate Praline Tart
- Chocolate Pecan Caramels
- Sea Salt Pecan Turtles
- Chocolate Tarts
- Chocolate Crispy Cereal Treats
- Texas Sheet Cake
- German Chocolate Cupcakes
Orange Pots de Creme
Equipment
- 4 small ramekins (approximately 3 1/2 inches in diameter)
- funnel (optional)
- blender
Ingredients
- 6 ounces quality semi-sweet chocolate (use chips, chopped bars or blocks)
- 2 tablespoons granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur (optional)
- 1 pinch kosher salt
- 1 ½ cups heavy cream
- 1 tablespoon orange zest
- orange slices for garnish
- whipped cream for garnish
Instructions
- Grate the orange zest. Set aside.
- Add the chocolate, sugar, eggs, vanilla, orange liqueur, and salt to a blender. Blend a few times to break down the chocolate. Remove the lid cap to make a hole in the top of the blender. Replace it with a funnel if you are using one. If not, leave off the cap.
- Add the cream to a large microwave-safe container such as a measuring cup with a spout. Heat on high for about 1 1/2 minutes or until the cream is boiling and bubbly. (Your container should be large enough that the cream does not boil over when heated.) Alternatively, heat the cream on medium-low in a saucepan until it is boiling and bubbly.
- Turn the blender to low and pour the cream in a stream. If you are not using a funnel, carefully pour the cream through the blender hole. Then, cover the hole and blend on high for 1 minute or until the chocolate mixture becomes smooth. The boiling cream will cook the eggs and the blender will prevent cooked egg pieces from forming.
- Add the orange zest and blend until it is well mixed.
- Divide the chocolate between the ramekins. Refrigerate until chilled, about 1 hour. Garnish with small orange slices and whipped cream.