Best Chocolate Orange Pots De Crème Recipes

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-Orange Pots de Crème image

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 image

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.