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Decadent Chocolate Pots de Crème

Decadent Chocolate Pots de Crème

Serves 4 | with Zesty Orange

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These pots de crème are an irresistible hybrid between a chocolate truffle and chocolate pudding. This decadent and festive no-bake dessert is sure to impress!

Allergens:Soy/SojaEgg/OeufMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time120 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Navel Orange

1 cup

Bittersweet Chocolate Chips

(ContainsSoy/Soja)

1 unit

Egg

(ContainsEgg/Oeuf)

237 mL

Cream

(ContainsMilk/Lait)

1 tbsp

Honey

Not included in your delivery

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories450 kcal
Fat34 g
Saturated Fat20 g
Carbohydrate40 g
Sugar32 g
Dietary Fiber4 g
Protein5 g
Cholesterol110 mg
Sodium120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Zester
Small Bowl
Measuring Cups
Medium Pot
Strainer
Medium Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, gather all required baking tools. Wash and dry all produce. Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the “membranes” (the white lines) of each orange slice to release the segments into a small bowl. Squeeze half the orange segments into another small bowl to release juice. Whisk together egg and 1/4 cup orange juice in another small bowl until smooth.

2

Add chocolate chips, honey, cream and half the orange zest to a medium pot. Cook over medium-low heat, stirring often, until chocolate is melted and smooth, 3-7 min. Whisk in egg mixture until combined. Increase heat to medium and cook, stirring constantly, until mixture just begins to bubble, 4-5 min. Immediately remove from heat, then stir in 1/8 tsp salt. Pour chocolate mixture through a fine mesh strainer into a medium bowl. (TIP: This will ensure the chocolate mixture stays silky smooth!)

3

Divide chocolate mixture evenly between 4 small bowls or cups. Place in the fridge to set for 2-4 hrs. When ready to serve, remove pots de crème from the fridge. Top with remaining orange segments and remaining orange zest.