Chocolate Orange Pots de Crème

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These Chocolate Orange Pots de Crème are one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Don’t shy away from this gem! It’s simple -- just don’t rush the process. Jump to recipe.

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When I put out my first dessert menu as a pastry chef -- these little beauties were the first thing I dreamed up and from that day forward -- I wasn't allowed to take them off the menu without a detailed explanation of why and an exact date when they'd return to all of our patrons.

The idea came to me one day when I was reminiscing over noshing on Terry's Chocolate Oranges during the holidays with my family over the years. They are a delicious combination of chocolate with a hint of orange oil and as if they couldn’t get any better, they came in “segments”, shaped just like a real orange [which for 7-year-old Cassie was the stuff of dreams]. The tradition in our family was to open one on Christmas Eve -- my brother would always volunteer to hit the top and the chocolate orange ball would fall into sections for all of us to enjoy.

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Chocolate + Orange have a special place in my heart. It feels like Christmas. Like family. ⠀

This recipe is for my SERIOUS chocolate-lovers. Chocolate Pot de Crème is super-rich, decadent French take on chocolate pudding that will make you feel like a culinary boss at any holiday gathering. This dairy-free version is a mix of full-fat coconut milk, bittersweet chocolate, egg yolks that is scented with orange. Make sure to finish these with some fresh whipped cream, whipped coconut cream, or my favorite -- Coyo Coconut Yogurt.
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Don’t shy away from this gem. It’s simple -- just don’t rush the process. In fact, pots de creme is one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Hellooooooo easy entertaining! Plus — whisking egg yolks and sugar, tempering the mixture with warm coconut milk and chocolate is seriously as romantic as is sounds.

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chocolate orange pots de crème

 
 

These Chocolate Orange Pots de Crème are one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Don’t shy away from this gem! It’s simple -- just don’t rush the process.

 
 

Here’s what you’ll need to make four 4-ounce servings:

INGREDIENTS:

For the pots de crème:

  • 9 ounces dark chocolate [at least 70% cacao], finely chopped
  • 1 [14-ounces] full-fat coconut milk
  • 2 large egg yolks
  • ⅛ teaspoon vanila bean paste (about 1/2-1 vanilla bean)
  • ⅛ teaspoon kosher salt
  • 1 teaspoon gran marnier
  • 1 teaspoon finely grated orange peel
  • 1 tablespoon maple syrup

For the candied orange peel:

  • 1 orange
  • 1 cup sugar, divided
  • ¾ cup water

For the whipped topping:

  • 1 [14-ounce] can full-fat coconut milk, chilled overnight in the refrigerator
  • organic sugar, to taste [optional]

INSTRUCTIONS:

For the pots de creme:

  1. Place the chocolate in a medium bowl and set aside.
  2. In a medium saucepan, add the can of coconut milk, egg yolks, vanilla bean paste, kosher salt, Gran Marnier, grated orange peel and maple syrup. Whisk until thoroughly combined.
  3. Heat the mixture over medium-low heat, stirring continually until it thickens and forms a smooth custard that coats the back of a wooden spoon (about 10 to 15 minutes).
  4. Watch the custard very closely to avoid overcooking it. You want the custard to steam but don't allow it to simmer or boil. Remember: Steaming is good, but simmering and boiling are bad. The custard should be about 175°F [80°C] when it's ready [you don't have to use a thermometer here but it can't hurt!].
  5. When the custard is ready, take the pot off the heat. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch the orange peel and any lumps that may have formed.
  6. Let the chocolate and custard mixture sit for 5-6 minutes so the warm custard has time to melt the chocolate completely.
  7. Gently fold the melted chocolate into the custard base [if you stir too quickly, the chocolate can get grainy].
  8. Once the mixture is fully combined and smooth, divide evenly into four 4-ounce coffee cups or ramekins and cool to room temperature.
  9. Cover the cups with foil and chill in fridge for at least 4 hours.

For the candied orange peel:

  1. Using a vegetable peeler, remove the orange part of peel [avoiding the white pith] from the orange in long strips. Cut the pieces lengthwise into 1/8-inch-wide strips.
  2. Combine 3/4 cup sugar and 3/4 cup water in a small, heavy saucepan over medium-low heat and stir until sugar dissolves.
  3. Bring to a boil. Reduce heat and simmer 2 minutes. Add orange peel and simmer for 15 minutes.
  4. Place remaining 1/4 cup sugar in a small bowl. Using a slotted spoon, remove orange peel strips from the syrup and transfer to the bowl of sugar. Toss to coat. Cool, tossing occasionally. Cover bowl [let the orange peel hang out in the bowl of sugar] and let stand at room temperature overnight. Can be made 2 days ahead -- just make sure to keep them covered!

For the whipped coconut cream:

  1. When you’re ready to serve, remove the chilled can of coconut milk from the fridge.
  2. Carefully spoon out the thick layer of solidified coconut cream on the top, avoiding the watery part at the bottom of the can.
  3. Toss the coconut cream and sugar into a chilled bowl and mix using a hand mixer until fluffy.
  4. For serving, spoon a generous amount of the whipped coconut cream onto each cup – or if you’re feeling adventurous, some Coyo Coconut Yogurt.
  5. Top with candied orange peel and wow everyone with your fancy dessert skills!

NOTES:

  • This recipes works beautifully every single time -- as long as you don't rush the process! Be patient through each step and you're there!
  • If you prefer to stretch this into smaller portions [it's seriously rich so it will definitely work to do so!] you can divide the chocoalte custard among eight 2-ounce ramekins or espresso cups.
  • If you tolerate dairy just fine you can replace the whipped coconut cream with fresh whipped cream.
 
 

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